Ingredients1 Fryer Chicken (broiler/, cut into 8 pieces)2 cupsLow Fat Buttermilk2 tablespoonsKosher Salt2 tablespoonsHungarian Paprika2 teaspoonsGarlic Powder1 teaspoonCayenne Pepperadd Flour (for dredging)add Vegetable Shortening (for frying)NutritionalNutritional724 Calories47 gTotal Fat230 mgCholesterol12 gCarbohydrate1,000 mgSodium61 gProteinFrom foodnetwork.comRecipeIngredientsNutritionalExplore furtherThis Is Alton Brown's Favorite Chicken Recipe - YouTubeyoutube.comAlton Brown Makes Fried Chicken Food Network - YouTubeyoutube.comBest-Ever Fried Chicken Recipe: How to Make It - Taste Of …tasteofhome.comButtermilk Fried Chicken: Reloaded Recipe Alton Brownaltonbrown.comA Southern Fried Chicken - Allrecipesallrecipes.comRecommended to you based on what's popular • Feedback
Fried Chicken
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WEBProcedure. Place the chicken pieces on a wire rack set over a half sheet pan and sprinkle on all sides with the salt. Set aside at room …
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WEBPut the chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours, turning the meat at least once. …
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WEBDec 4, 2018 · Heat the peanut oil to 350 degrees F in a large Dutch oven over medium-high heat, about 15 minutes. Fry the chicken in three batches, rotating the pieces every 3 to 4 minutes and adjusting the heat …
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WEBNov 1, 2018 · Preheat oven to 400°F/200°C. Put the bread crumbs in a shallow bowl and mix in the oregano, garlic powder, paprika, Parmesan cheese, salt & pepper. Add the breadcrumb mixture to a sealable food …
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WEBWhen I taught at a culinary school, the chef’s motto was “fat equals flavor.” Unfortunately, the wrong kinds of fat can also means a bigger waistline along with an increased risk of heart
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WEBDec 4, 2016 · Instructions. Place the chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12-24 hours . Drain the chicken in a colander. Combine the salt, paprika, garlic powder, and …
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WEBFry Hard II: The Reload. Alton Brown "reloads" his classic fried chicken episode with …
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WEBTurn heat to high, cover, and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears or a knife, separate the wings at the joint. Place the wings into the steamer basket, …
WEBCover and refrigerate for 12 to 24 hours. Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not …
WEBMar 12, 2024 · Chef Michael Ruhlman likes to finish legs, thighs, and wings in a 250 …
WEBProcedure. Place the chuck, sirloin, and the salt in the bowl of a food processor and pulse until it resembles a coarse, medium grind, about 10 one-second pulses. Divide the meat into four 4-ounce (113-gram) …
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WEBProcedure. Position the oven rack 8 inches (middle rack for most ovens) from the flame/coil and turn broiler to high. Make a gremolata: Coarsely grind the peppercorns in a mortar and pestle. Work in the garlic and 1/2 …