Showing posts with label buttermilk. Show all posts
Showing posts with label buttermilk. Show all posts
Tuesday, July 9, 2013
Tuesday, March 19, 2013
Buttermilk Fried Chicken
I want to see a raise of hands. Who has buttermilk all year round in their refrigerator? I certainly don't, but thanks to this tip I learned a few years ago, it's not a problem! Simply mix together 1 cup of milk + the juice of one lemon + 5 minutes to rest = Buttermilk. That's it...Easy Peasy! It will get thick just like the buttermilk you buy at the store.
One morning while asking the kids what they wanted for dinner, Gab stated she wanted fried chicken on the bone, like the kind you can get at KFC. Now, I can probably count on one hand the number of times I've eaten at a KFC in the last 20 years, let alone make chicken at home that way. There aren't many foods I deep fry with the exception of chicken/pork/eggplant cutlets and homemade french fries. I never even owned a fry daddy; well until I won a REALLY small one at a tricky tray recently! But it was a dreary kind of day and I did have some chicken thighs in the freezer so I figured why not.
I soaked the chicken for about 2 hours in the buttermilk before coating and frying them. I also used my Dutch oven to fry the pieces and worked in two batches. After I was done frying, I also put them in the oven just to make sure they were cooked (as I have a real fetish about making sure my chicken is fully cooked). I can't compare these entirely to KFC; however, they were delicious and crunchy just how I remembered them and the kids loved them!
One morning while asking the kids what they wanted for dinner, Gab stated she wanted fried chicken on the bone, like the kind you can get at KFC. Now, I can probably count on one hand the number of times I've eaten at a KFC in the last 20 years, let alone make chicken at home that way. There aren't many foods I deep fry with the exception of chicken/pork/eggplant cutlets and homemade french fries. I never even owned a fry daddy; well until I won a REALLY small one at a tricky tray recently! But it was a dreary kind of day and I did have some chicken thighs in the freezer so I figured why not.
I soaked the chicken for about 2 hours in the buttermilk before coating and frying them. I also used my Dutch oven to fry the pieces and worked in two batches. After I was done frying, I also put them in the oven just to make sure they were cooked (as I have a real fetish about making sure my chicken is fully cooked). I can't compare these entirely to KFC; however, they were delicious and crunchy just how I remembered them and the kids loved them!
2 c. Buttermilk (I used 2c. 2% milk + fresh juice of 2 lemons)
8 Chicken Thighs (You can also use chicken breasts and legs)
2 c. All-Purpose Flour
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
1 tsp. Paprika
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Dry Mustard
2 tsp. Fresh Thyme
Extra Virgin Olive Oil, for frying
1. Rinse the chicken under cold water and pat dry with paper towels.
2. Add the chicken to a resealable plastic bag along with the buttermilk and refrigerate for at least 2 hours (you can leave them there all day if you'd like). Remove the chicken from the refrigerator 10 minutes before you're ready to fry.
3. Prepare the coating mixture by mixing together the flour, salt, pepper, onion powder, garlic powder, dry mustard and thyme.
4. Pour the oil into a large pot, Dutch oven or deep fryer and allow to heat over medium-high heat.
5. Coat the chicken one piece at a time by dredging it into the flour mixture; then add the chicken to the oil. (You may have to work in two batches to avoid overcrowding).
6. Fry the chicken 7-8 minutes per side; allowing them to turn golden brown.
7. Drain the chicken on paper towels; then place on a baking sheet lined with a rack or foil.
8. Bake the chicken at 350 degrees for 10-15 minutes or until the chicken has reached proper internal temperature. Makes 8 pieces.
Now the nutritional value on this one was a little tricky to figure out due to the frying aspect. I calculated this recipe using 1/2 cup of extra virgin olive oil; which was based on how much oil was left after frying so this is just to give you an idea. It's fried=not real healthy! :)
*Nutritional Information per Piece: Calories 397, Carbs 25.8g, Fat 24.1g, Protein 20.7g, Fiber 1.2g, Sugar 4.3g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.
BTW, today also happens to be National Poultry Day. If you're looking for more dinner inspiration, here are the Top 5 Main Entree Poultry recipes based on page views to date on the blog. Click on the name to be taken to the original recipe!
Wednesday, October 19, 2011
Buttermilk Mashed Sweet Potatoes with Brown Butter & Sage
Anyway, back to the sweet potatoes. So the browned butter made me think of how good that nuttiness would taste in these sweet potatoes and it was. I melted the butter, then let it simmer until it started to foam and turn slightly brown, careful not to burn it. Then add the chopped sage and buttermilk so that it is slightly heated before you add it to the cooked potatoes so that it doesn't curdle. These were delicious and the family loved them!
2 Large Sweet Potatoes, peeled and cut into 1" chunks
1/2 c. Low Fat Buttermilk
4 tbsp. Butter
1 tbsp. Fresh Sage, chopped
1 tbsp. Light Brown Sugar
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
Add potatoes in a large saucepan and cover with water. Bring to a boil and cook until potatoes are fork tender. Drain water. While the potatoes are cooking, melt butter in a small saucepan until it starts to foam and turn light brown (it will also start to smell nutty). Add the sage, brown sugar and buttermilk and simmer over low heat for 1-2 minutes; just until the buttermilk heats up. Add the buttermilk mixture to the cooked potatoes and blend together with an electric mixer until mixture is creamy. Season with salt and pepper. Serves 4.
Enjoy!
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