Simply Scratch Oven Fried Buttermilk Chicken Simply Scratch
Instructions. To brine: Place chicken pieces into a bowl and cover with buttermilk. Refrigerate for at least 3 hours or overnight. May cut super large breast pieces in half to allow for more even cooking, if needed. To cook: Fill a deep fryer, deep medium-large pot or Dutch oven halfway with oil.
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Salt the chicken, then place the chicken on a cookie sheet with parchment, then cover with plastic wrap. When ready to cook, rinse the chicken pieces off under cold water. Pat very dry using a paper towel. Chicken marinade: Mix the ingredients together for the buttermilk marinade, then add the cut-up chicken to it.
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Remove chicken from bowl. Using additional seasoned salt and pepper, lightly coat to season chicken. Place chicken in bag, one piece at a time. Shake well until thoroughly coated. Dip each piece in the buttermilk and coat with flour once again. Shake off excess; place on waxed paper for 15 minutes or until dry.
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HOW TO MAKE GRANDMA'S FRIED CHICKEN: Heat oil in a large, heavy-bottom skillet to 375°F. The oil needs to be about 3-inches up the side of the pan. Place the chicken in a large bowl. Add the garlic powder, seasoned salt, black pepper, and onion powder, toss to coat the chicken in the spices. In a small bowl, stir together the flour, baking.
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Set in the refrigerator for several hours or overnight. Remove chicken pieces from buttermilk and place on a rack in a baking sheet to drain slightly, then proceed with flouring instructions. Step 2. Prepare oil and skillet. Add oil to the skillet to reach about 1/3 up the side.
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Preheat the oven to low heat (around 200 degrees) to keep the chicken warm as you fry it in batches. Prep Fry Oil. Place a large heavy-bottom Dutch oven over medium-high heat. Attach a cooking thermometer to the side of the pan. Pour the oil into the pan and wait until it reaches 360 degrees F. Dredge the Chicken.
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Place chicken pieces in a large bowl. Add salt, pepper, garlic, dried mustard, paprika and sage. Stir to coat the chicken evenly. Pour the buttermilk over the seasoned chicken. Stir well to coat the chicken. Refrigerate this mixture for at least 1 hour, but the longer you marinate, the more tender it will be.
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Step 2. Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken. Step 3. Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.
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In a Dutch oven, pour oil to fill halfway. Heat over medium heat until a deep-fry thermometer registers 350°. Set a wire rack inside a rimmed baking sheet. Let chicken stand at room temperature for 15 minutes. In a shallow dish, whisk together flour and cornstarch.
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In a bowl mix two cups of buttermilk with water, salt, sugar, 2 teaspoons garlic powder, peppercorns, rosemary and thyme. Pour marinade over chicken. Press out air and refrigerate overnight for at least 12 hours and as long as 24 hours. The next day discard marinade and rinse chicken pieces under cold water.
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Coat the Chicken. Take one piece of chicken at a time and dunk it into the buttermilk, then drop it into the flour dredge, coating all sides well. Place each piece off to the side on a plate or pan until all pieces are coated. 5. Cook the Chicken. Carefully place each piece of chicken into the 350-degree oil.
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Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish. Remove chicken from buttermilk and dredge each piece in seasoned flour; shake off any excess and transfer to a plate. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).
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Buttermilk Fried Chicken Recipe
Preheat oven to 200 degrees F. While oil is coming to temp, in a large bowl whisk together flour, cornstarch, baking powder, and spices and herbs. Splash a bit of brine, about 4 tbsp, into the flour. Take each piece of chicken out of the brine and coat well in the flour mixture.
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Place the chicken pieces in the buttermilk mixture and coat completely. Cover and marinate overnight (at least 8 hours). Place chicken pieces in a colander and drain the excess buttermilk mixture. In a large sturdy paper or plastic bag, mix flour with garlic salt, onion salt, cayenne, salt and pepper.
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Coat chicken in flour. Shake off excess buttermilk, coat well in flour, then shake off excess. Add chicken to oil. Carefully drop chicken, away from you so you avoid splatters, about 3 pieces at a time, so you don't overcrowd the pot. Fry chicken. Fry chicken 14-16 minutes, turning chicken over ever few minutes.
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Whisk together buttermilk, mustard, salt, pepper, and cayenne in a bowl. Pour buttermilk marinade into a resealable plastic bag. Add chicken pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours. Combine flour, baking powder, garlic powder, and onion powder in another resealable.