tag:blogger.com,1999:blog-7173052990851751381.post6704198074361820743..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Buttermilk Fried Chicken – Southern, Fried, but Not Southern FriedChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger206125tag:blogger.com,1999:blog-7173052990851751381.post-26808412022092361842019-07-15T20:21:08.349-04:002019-07-15T20:21:08.349-04:00Not bad if you’re craving greasy fried chicken. Tr...Not bad if you’re craving greasy fried chicken. Tried it out with 2 bone in, skin on thighs. Halved the buttermilk and flour but kept the same seasoning. Next time i’ll fry one at a time in the fry daddy. Fried for 10 min and crust started to turn very dark. Placed them in the oven on convection 350 until they reached an internal temp of 163.CajunKhttps://www.blogger.com/profile/12941091690994157812noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65501785153830904112018-06-20T18:30:38.481-04:002018-06-20T18:30:38.481-04:00I make hot wings a lot. I save the wing tips and f...I make hot wings a lot. I save the wing tips and freeze them until I have a bunch and then I throw them into a pressure cooker with onion and garlic to make chicken stock. They are perfect for this.Athenahttps://www.blogger.com/profile/10149661986735385679noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5756516600949439602018-06-09T01:32:10.127-04:002018-06-09T01:32:10.127-04:00Delishous!
One thing. I used ⅓ grasped / 2/3 canol...Delishous!<br />One thing. I used ⅓ grasped / 2/3 canola oils. I heated to 350, maintained about 300 in a 6qt enameled cast iron Dutch oven. Did 4 pieces at a time. My chicken was almost too dark. All of the flour that fell to the bottom blackened. It didn’t taste burnt but it was visually too dark to me.<br />Bob Correahttps://www.blogger.com/profile/00510071541634708612noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40290954746113646082018-03-02T19:42:55.538-05:002018-03-02T19:42:55.538-05:00Hey Chef can I use vegetable oil (soy based) inste...Hey Chef can I use vegetable oil (soy based) instead peanut or canola oil ?Unknownhttps://www.blogger.com/profile/16861683097253923167noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19948778421219030852017-05-29T01:03:05.299-04:002017-05-29T01:03:05.299-04:00Awesome Post here.
extra crispy and fried chicken...Awesome Post here. <br /><a href="http://louisianafriedchicken.in/chicken.php" rel="nofollow">extra crispy and fried chicken</a><br /><a href="http://louisianafriedchicken.in/chicken.php" rel="nofollow">crispy chicken combo meals</a><br /><a href="http://louisianafriedchicken.in/chicken.php" rel="nofollow">best crispy spicy fried chicken wings</a><br />Louisianafriedchickenhttps://www.blogger.com/profile/12381670849614448300noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83858747758122668422017-04-16T01:03:25.821-04:002017-04-16T01:03:25.821-04:00Followed the recipe exactly, except, I used vegeta...Followed the recipe exactly, except, I used vegetable oil. The best fried chicken I've ever had. My dinner party guests, including two professional chefs, were awed. Anonymoushttps://www.blogger.com/profile/18363255621549947543noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-241103936383120232017-02-05T07:55:07.592-05:002017-02-05T07:55:07.592-05:00Hey chef i just would like to ask if is it ok to r...Hey chef i just would like to ask if is it ok to re use the butter milk to do another batch of marination? TnxAnonymoushttps://www.blogger.com/profile/11506149320496097854noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13151420445235166472016-06-05T15:43:18.778-04:002016-06-05T15:43:18.778-04:00So I tried this, and it was great. I probably did ...So I tried this, and it was great. I probably did everything wrong, but I heated up my Le Creuset and basic oil to 350, put all of the chicken I could shove in, watched the oil drop to 230, waited 20 mins, watched the oil go back up towards 300, pulled it out, and watched the family fall upon it like crazed weasels. It was delicious, thanks very much. For foodies, I did hear the oil change tone and get louder just before I pulled the pieces our. Thanks again.Anonymoushttps://www.blogger.com/profile/16846360355646238242noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41823930101249533272016-02-19T03:29:33.678-05:002016-02-19T03:29:33.678-05:00Hi Chef.Just want to know whether you pat dry the ...Hi Chef.Just want to know whether you pat dry the chicken before flouring it.Ciao and thanks for the amazing recipes.Anilhttps://www.blogger.com/profile/11136092070063841803noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3835742199810410312016-01-13T16:22:08.788-05:002016-01-13T16:22:08.788-05:00I'm not the authority on cooking, but, if ur o...I'm not the authority on cooking, but, if ur outside is burning and ur inside is undercooked... Looks like ur chicken was too cold going into to the hot oil.<br />Same with a steak, take it out one hour before cooking so as to bring it up to room temp. This is a big deal for a perfectly cooked meat.Joe Shttps://www.blogger.com/profile/05181730682769203386noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40112287300543485702016-01-10T13:04:38.193-05:002016-01-10T13:04:38.193-05:00I don't know if anyone else did this or not......I don't know if anyone else did this or not.... But I placed 1 teaspoon of each herb mentioned in my mix... I didn't read the comments asking what Chef John meant.. Did I ruin my chicken? It's in the fridge right now soaking.Anonymoushttps://www.blogger.com/profile/10998950031366404559noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39051566971635138932015-10-02T09:19:07.556-04:002015-10-02T09:19:07.556-04:00Hi Chef John ~
This is another total winner recip...Hi Chef John ~<br /><br />This is another total winner recipe! Don't make it often but when I do, everyone is nuts about it! Going to make it tonight with your basic homemade chicken gravy and mashed potatoes. You're my hero. Anonymoushttps://www.blogger.com/profile/08227499592775209830noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36058040802955147062015-05-28T16:50:28.736-04:002015-05-28T16:50:28.736-04:00I just made this, since I found a whole chicken on...I just made this, since I found a whole chicken on sale for $3.69 at our local grocery and I really like it, but with one caveat for some people - it IS a bit on the hot side, so those who prefer might like to reduce the white pepper to an 8th and the cayenne to an 8th of a teaspoon? <br /><br />And Eka, I used all of them - 1/4 teaspoon of each to make a full tablespoon of dried herbs.Gandalfhttps://www.blogger.com/profile/02539597354486559694noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23127909628928981642015-04-12T02:52:26.983-04:002015-04-12T02:52:26.983-04:00hi chef, I am from Indonesia, are all dried herbs ...hi chef, I am from Indonesia, are all dried herbs that you write on the blog is used, or only one of them?Anonymoushttps://www.blogger.com/profile/05245915498157358974noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64963732415184989152014-09-04T03:16:11.663-04:002014-09-04T03:16:11.663-04:00Hey Chef,
I tried making your Buttermilk Fried Ch...Hey Chef,<br /><br />I tried making your Buttermilk Fried Chicken, but it turned out looking like barbecued chicken. For some reason, the flour did not stick to the chicken - I don't know why.<br /><br />I followed most of the procedure in the recipe except for deep frying. I shallow fried it.<br /><br />And also, a question about the buttermilk, the buttermilk that I bought was powdered (I added water as per instructions in the container). Is there a liquid buttermilk? Is that why the chicken turned out to be like barbecued?<br /><br />And also, maybe my chicken were too wet from the buttermilk marinade before I coated them with the flour mixture?<br /><br />Help please, anyone. I really want to make this right. Thank you!mrszorak44https://www.blogger.com/profile/11944904027876077602noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23685294334405600442014-07-29T16:57:11.802-04:002014-07-29T16:57:11.802-04:00Hey John,
I'm a 65-year old, third generation ...Hey John,<br />I'm a 65-year old, third generation Texan and there's nothing wrong with calling this "Southern" Fried Chicken. Yes, my grand mother likely used only S&P/flour to fry...and, we ALWAYS had buttermilk; bet not too many can say that! Anyway today we have more, and continue to learn how to do things better. I made this recipe last night and it was wonderful - a fantastic crispness! The only alteration was no sage for us!<br />You are indeed my all-time favorite chef and mentor!!<br />Thanks,<br />John Warren TexasAnonymoushttps://www.blogger.com/profile/18265100597563591763noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48362400147087379252014-05-22T16:02:48.389-04:002014-05-22T16:02:48.389-04:00I live in Saudi Arabia and have substituted what t...I live in Saudi Arabia and have substituted what the Arabs call "Laban" for buttermilk, and it's turned out pretty good!<br /><br />Those of you outside the USA, if you can find an Arabian/Lebanese market, see if you can find Laban! Tastes just like (and has consistancy of) yogurt thinned with milk (just like how Chef John explains), and the chicken turns out just fine! I've used both full fat and low fat and I can't tell the difference. Seems like all the big yogurt makers here in the Middle East (including Dannon/Activia) make laban, so if you don't have buttermilk, just letting you know what worked for me!<br /><br />In Japan/Korea, they do have buttermilk in some of the high-end department stores, but I've always used plain yogurt stirred until loose and added milk until it's a pour-able consistency. (Cheaper that way) <br /><br />I add 1 Tbsp of corn starch/flour to the regular flour for some extra "crunch."<br /><br />P.S. I always fry in 2 batches since I don't have a pan deep enough and then a batch of potatoes cut up with an apple corer in the same oil while I'm waiting for the chicken to cool, but after the chicken there's these small black pieces of batter that float around and can't be collected by a mesh strainer. Anyone have any ideas on how to "clean" the oil between frying batches?Yumi Shiraishihttps://www.blogger.com/profile/09397680803468159659noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75146052425346490992014-04-27T03:45:59.671-04:002014-04-27T03:45:59.671-04:00I'm a chef and an owner. I grew up eating frie...I'm a chef and an owner. I grew up eating fried chicken cooked by great cooks that learned from great farm gal cooks, and I have NEVER heard of frying chicken for 20 minutes. It's made up. The longest a thigh would ever be in the grease might be 14 minutes depending on size. Anonymoushttps://www.blogger.com/profile/03969917942196026144noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65938084723763653152014-04-14T11:32:13.888-04:002014-04-14T11:32:13.888-04:00WOW! Just made this chicken for the family. Crispy...WOW! Just made this chicken for the family. Crispy on the outside tender and juice on the inside. The best chicken I have ever made. Thanks Chief John! You amazing. <br />*The only thing I did add to flour was crushed up corn flakes to give it that extra crisp outside. tazlowehttps://www.blogger.com/profile/01019401184462865979noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48699361009196760282014-03-15T18:05:26.065-04:002014-03-15T18:05:26.065-04:00This is my go-to technique now for fried chicken. ...This is my go-to technique now for fried chicken. I spice it up more with a good dose of sriracha, a dash of smoked paprika and some adobo instead of just salt, but I like it spicy. Seasoning is personal taste and this recipe is awesome as presented while still being something to riff on!!Ken Whttps://www.blogger.com/profile/17533490816589452795noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61802162978165719952014-03-01T15:28:40.250-05:002014-03-01T15:28:40.250-05:00Hi Chef John, thanks for the recipe, I use yogurt ...Hi Chef John, thanks for the recipe, I use yogurt with milk and only two hours of marinated and got more than acceptable results!ChapulinColoradohttps://www.blogger.com/profile/08853850341759086381noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49606394629956128422014-02-12T22:14:37.843-05:002014-02-12T22:14:37.843-05:00In your opinion... is it best to use a pressure co...In your opinion... is it best to use a pressure cooker to cook the chicken? If so, would you have an apx cooking time?Georgehttps://www.blogger.com/profile/05462202584599197733noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39412418938259332612014-02-01T22:34:30.169-05:002014-02-01T22:34:30.169-05:00Hi Chef,
I brined the chicken in the buttermilk sa...Hi Chef,<br />I brined the chicken in the buttermilk sauce 24+ hours and it was stuff yo' face delicious! Paired it with string beans & red chard drenched in leftover beef stroganoff sauce! OMG!ItasFhttps://www.blogger.com/profile/04638000726752763369noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79792565023736956272013-11-02T03:30:50.360-04:002013-11-02T03:30:50.360-04:00I did as your recipe instructed but my chicken cam...I did as your recipe instructed but my chicken came out burned:(Anonymoushttps://www.blogger.com/profile/07153991721823772177noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27529210408320313122013-10-03T01:50:16.248-04:002013-10-03T01:50:16.248-04:00Sorry, never gone past 12 hours, so not sure!Sorry, never gone past 12 hours, so not sure!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com