Pioneer Woman's Buttermilk Biscuits - Steamy Kitchen Recipes
In this recipe, tender and juicy fried chicken is made with a flavorful buttermilk marinade and a crispy seasoned coating. The chicken is immersed in buttermilk overnight, then coated in a mixture of seasoned flour before being fried to perfection. This classic Southern dish is sure to be a hit at your next gathering or family dinner.
— Constant Cookbook
Ingredients
- 4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons kosher salt (3/4 tsp table salt)
- 2 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/3 cup chilled shortening
- 1/3 cup cold butter (5 1/3 tablespoons) cut into pieces
- 1 1/4 cups buttermilk
- 2 tablespoons melted butter
Instructions
- In a large bowl (or 2 freezer bags) add the chicken with only 1 quart of the buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.
- Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.
- Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn't getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn't burn. Keep in mind chicken will finish cooking in oven.
- Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 20 minutes, until chicken cooked through.
Cook Time
15M
Prep Time
PT20M
Yield
4
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