Best 6 Beer Battered Fried Buttermilk Chicken Recipes
Crispy, golden-brown fried chicken is a timeless classic that brings joy to people of all ages. Buttermilk-marinated chicken, coated in a light and fluffy beer batter, taken to new heights of deliciousness. This recipe offers a step-by-step guide to create this irresistible dish, ensuring perfect results every time.
In addition to the main recipe, you'll also find variations to cater to different tastes and dietary preferences. For those seeking a spicy kick, the "Nashville Hot Buttermilk Fried Chicken" recipe adds a fiery blend of spices to the batter, creating a tantalizing contrast with the juicy chicken. If you're looking for a lighter option, the "Baked Buttermilk Chicken Tenders" recipe uses the same flavorful marinade but bakes the chicken instead of frying it, resulting in a healthier yet equally delectable dish.
For those with gluten sensitivities, the "Gluten-Free Buttermilk Fried Chicken" recipe provides a modified batter that uses alternative flours to achieve a crispy coating without compromising taste. And for a vegan alternative, the "Vegan Buttermilk Fried Chick'n" recipe uses plant-based ingredients to create a satisfying and flavorful dish that mimics the taste and texture of traditional fried chicken.
With its detailed instructions, helpful tips, and a variety of recipes to choose from, this article is a comprehensive resource for anyone looking to master the art of buttermilk-fried chicken. Whether you're a seasoned cook or a beginner in the kitchen, you'll find everything you need to create this delectable dish at home.
BEER-BATTERED CRISPY FRIED CHICKEN STRIPS RECIPE BY TASTY
Here's what you need: salted crisp, egg, beer, plain flour, baking soda, salt, pepper, chicken breast, salt, pepper, oil, ketchup, chip
Provided by Ellie Holland
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Pour the crisps into a ziplock bag and smash into pieces using a rolling pin.
- Pour into a bowl and set aside.
- Preheat a pot of oil to 350˚F (180˚C)
- Mix all the beer batter ingredients in a bowl until combined, careful not to overmix.
- Cut the chicken into strips and coat well in the batter, then the crisp coating.
- Fry for about 2-3 minutes on each side, or until chicken is golden brown and cooked through.
- Transfer to some paper towel to soak up some of the excess oil.
- Serve with chips, your favourite sauces and leftover beer.
- Enjoy!
Nutrition Facts : Calories 943 calories, Carbohydrate 91 grams, Fat 46 grams, Fiber 3 grams, Protein 37 grams, Sugar 4 grams
OVEN-FRIED CHICKEN WITH BEER AND BUTTERMILK
Make and share this Oven-Fried Chicken With Beer and Buttermilk recipe from Food.com.
Provided by SLColman
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.
- Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
- In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
- Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
- Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.
- Serve chicken hot, room temperature or cold.
Nutrition Facts : Calories 738.7, Fat 38.2, SaturatedFat 10.9, Cholesterol 162.9, Sodium 1192.8, Carbohydrate 44.1, Fiber 2.5, Sugar 6.3, Protein 47.2
SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN
This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!
Provided by pinkchef
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
- When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
- Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g
BEER BATTERED FRIED BUTTERMILK CHICKEN
Make and share this Beer Battered Fried Buttermilk Chicken recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- MAKE THE BUTTERMILK SOAK: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
- MAKE THE BEER BATTER: In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.
- Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
- In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 350°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.
Nutrition Facts : Calories 925.7, Fat 50.1, SaturatedFat 14.4, Cholesterol 237.9, Sodium 3262.8, Carbohydrate 44.1, Fiber 2.1, Sugar 6.2, Protein 64.8
BEER BATTERED CHICKEN
Easy to make, beer battered, deep fried chicken.
Provided by NATHAN TRUAX
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
- Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
- Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 25.3 g, Cholesterol 131.3 mg, Fat 16.5 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 2.9 g, Sodium 144.9 mg, Sugar 0.2 g
BUTTERMILK FRIED CHICKEN
Steps:
- Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
- Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
- Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
- Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.
Tips:
- Use buttermilk: Buttermilk helps tenderize the chicken and gives it a slightly tangy flavor.
- Make sure the buttermilk mixture is cold: This will help the batter adhere to the chicken.
- Don't overmix the batter: Overmixing will make the batter tough.
- Use a large pot or Dutch oven to fry the chicken: This will help prevent the oil from splattering.
- Fry the chicken in batches: Do not overcrowd the pot or Dutch oven, or the chicken will not cook evenly.
- Use a meat thermometer to ensure that the chicken is cooked through: The internal temperature of the chicken should be 165 degrees Fahrenheit (74 degrees Celsius).
- Serve the chicken hot with your favorite dipping sauce: Some popular dipping sauces for fried chicken include honey mustard, ranch dressing, and barbecue sauce.
Conclusion:
Beer-battered fried buttermilk chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy, flavorful crust and tender, juicy interior, this chicken is sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give beer-battered fried buttermilk chicken a try. You won't be disappointed!
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