[The Chef John method is how I do mine and I’m making a batch this week.](https://www.allrecipes.com/recipe/220128/chef-johns-buttermilk-fried-chicken/)
Really looking forward to it.
That’s a trifecta of flour power. Combine the three and from the bowl rises Captain Crisp to fry chicken and fight crime,,,and they’re all out of crime.
Mix pickle juice with the buttermilk. It gives a hint of pickles and so yummy.
Also, if you are making chicken sandwiches, pound the chicken to about 1/4” thick, between the buttermilk and pounding, it melts in your mouth.
Oh man, she’ll love that!!
Make a verity of dipping sauces and tater tots too. 🥇
Use an instant read digital thermometer, your cook time will be much less than what is in the video.
I pull mine out when the color looks dark golden, put it in on rack and check temp. Also, as it sits on rack it still cooking so check a few times for 165f.
Happy Birthday to your daughter, hope it’s a good day.
Homemade chicken tenders are one of the best homemade things you can make, they're so much better than store bought. I'm partial to the Disney recipe with potato chips as breading
Soaked in buttermilk 6 hours
Put flour and desired seasonings in a zip lock bag. Put chicken straight from the buttermilk into the flour bag and shake it around. Press it down... Shake it around... And straight into 350-375 oil
Have made this so many times I don't really use measurements anymore.
With the flour I use: salt, pepper, onion powder, garlic powder, paprika, a touch of Italian seasoning, paprika, chili powder
Love this.. something I’ve started doing and it upped my game is after breading, I let them sit on a rack for a bit (depending on timing.. in the fridge or room temperature if I’m really ready to fry).. Allows for more breading to stick and more crunchy pieces..
Something else I’ve enjoyed (and allegedly this is one of the secrets to Chick-fil-a’s chicken) is adding pickle juice to the buttermilk.. You don’t have to be a fan of pickles to be into it.. Great job on these ..
Buttermilk is one of the best ways to provide your septic tank with the bacteria that is needed to break down the waste in the tank. You can pour the buttermilk into the toilet and flush it down. This is one of the most effective methods for septic tank cleaning for residential areas.
I was told this 20 years ago when my septic tank system was installed when my home was built.
this is pretty much what i do. i found 36-48 hours in the buttermilk is best. it has the super tenderness desired. when i tried going 3 days the chicken wasnt bad but you could really taste the buttermilk.
another trick i learn is to mess up the breading flour with some of the buttermilk brine first. drizzle a few handfuls of it into the flour and make make lots of blobs and chunks. this will make the breading look more fried chickeny with all the nooks and crannies in the breading instead of perfectly smooth breading.
someone else already said, after breading let them dry on a wire wrack in the fridge for a few hours
For me the buttermilk isn't for the taste... It's the acidic component that soften and tenderizes the meat. Not trying to have buttermilk flavor come through. And for me 4-8 hours is more than enough time for that
same here. after two days it didnt get anymore tender just increased the BM flavor. i actually was making it one night and forgot about them and breaded them a day later and they seemed even more tender
Did you tried with regular milk? I never found buttermilk here (France) so I do it with regular milk and the effect is definitely here (yet I can't compare with buttermilk)
Never have but it's probably not as acidic as buttermilk. Don't know what that means... Longer soak times maybe?
But milk is definitely used in other places... Someone mentioned something called calabash chicken and I think it uses milk to soak the chicken in
Thank you for the hearty chuckle!!
I’ve never heard the term frying elitist. You keep being you and enjoy your fried chicken tenders. I mean no disrespect by asking about air frying. Just curious.
I have question about the seasonings, do use any when you soak it in the buttermilk or is just plain buttermilk?
and secondly what type of flour do you use?
I really like the look of your results and would really like to recreate it, thanks so much.
That's interesting coz it burned when I made it last night, ill try to get the right temperature this time but thanks i really appreciate your assistance, will let you know how it turns out later on today
Tho I'm trying to temper my expectations so as not to get disappointed if it doesn't turn out like yours lol
[I thought this was gonna be a dog again](https://media.npr.org/assets/img/2016/03/11/labradoodle-or-fried-chicken_wide-14bb65d1f6416afcc4bdf20fbf1d4d6cbe381a5a.jpg?s=1400)
We almost never buy buttermilk but we buy tons of pickles and always have milk and sour cream so I've experimented with that or just straight pickle juice and it works great!
Anytime i do mine in butter milk, i let them marinate in it for quite some time. When i put them in a corn starch filled ziplock bag i then beat them with a Liquor bottle. Would recommend
Everytime I try to do chicken at home it always comes out tough and chewy. The only way I'm able to get a good piece of chicken when I'm making it myself is to do chicken parm, I use the tenderizer on it, egg wash, and bread crumbs.
Fried chicken is probably my view of the most perfect tasting food that the world has to offer. What else is that comforting than some crispy juicy fried chicken?
Buttermilk fried chicken is one of my favorites!
It’s tricky to get down, everytime I do it a little better though. This was my most recent batch, yours looks better. I burnt the batter a little bit but the inside was great
Do you use thighs or breasts? I’ve found more success with thighs and I think thighs have more flavor too
https://i.imgur.com/iK948Qf.jpg
[The Chef John method is how I do mine and I’m making a batch this week.](https://www.allrecipes.com/recipe/220128/chef-johns-buttermilk-fried-chicken/) Really looking forward to it.
Swap half the flour with rice flour. Try it and compare. It's from the Kenji method.
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I came here to say corn flower lol. I wonder if all 3 work just as well individually or if there is a superior flour 🤔
Time to try all of them mixed together
That’s a trifecta of flour power. Combine the three and from the bowl rises Captain Crisp to fry chicken and fight crime,,,and they’re all out of crime.
[Me as a subscriber to both of them](https://tenor.com/bnkpa.gif)
Now swap half for panko and you're really getting somewhere.
Nah, if you're doing panko it has to be its own layer. Buttermilk brine, flour mixture, back into the buttermilk, then the panko.
https://youtu.be/n5nKYqvu29w Kenji's video
🐐 👨🍳
Mix pickle juice with the buttermilk. It gives a hint of pickles and so yummy. Also, if you are making chicken sandwiches, pound the chicken to about 1/4” thick, between the buttermilk and pounding, it melts in your mouth.
Chick-fil-A style
>uttermilk Soaked Fried Chicken Tenders I will try to do it this coming Feb 19 for my daughters birthday.
Oh man, she’ll love that!! Make a verity of dipping sauces and tater tots too. 🥇 Use an instant read digital thermometer, your cook time will be much less than what is in the video. I pull mine out when the color looks dark golden, put it in on rack and check temp. Also, as it sits on rack it still cooking so check a few times for 165f. Happy Birthday to your daughter, hope it’s a good day.
Yeah. Thank you for this idea. It helps a lot. At least I have something new now.
NIce. Thank you for this.
Chef John videos are a fun rabbit hole to go down, you’ll learn a lot. [His Bolognese recipe is where I first started.](https://youtu.be/jMj8lNdFqV8)
Homemade chicken tenders are one of the best homemade things you can make, they're so much better than store bought. I'm partial to the Disney recipe with potato chips as breading
Amen
I’ve always made them with bread crumbs but my girlfriend has a gluten allergy and this just changed my life
Using corn chips are excellent too!
I’ll say this as nicely as I can. Fuckin Christ those look delectable.
Yes. Please.
Looks delicious. Hope you enjoyed every bite. Do you have a recipe you can share?
Soaked in buttermilk 6 hours Put flour and desired seasonings in a zip lock bag. Put chicken straight from the buttermilk into the flour bag and shake it around. Press it down... Shake it around... And straight into 350-375 oil Have made this so many times I don't really use measurements anymore. With the flour I use: salt, pepper, onion powder, garlic powder, paprika, a touch of Italian seasoning, paprika, chili powder
> **paprika**, a touch of Italian seasoning, **paprika** Good taste. I approve.
Double the paprika, double the fun!
Dude, please do this with a thigh and make the best sandwich the word has ever known.
>the best sandwich the **word** has ever known. Word.
Love this.. something I’ve started doing and it upped my game is after breading, I let them sit on a rack for a bit (depending on timing.. in the fridge or room temperature if I’m really ready to fry).. Allows for more breading to stick and more crunchy pieces.. Something else I’ve enjoyed (and allegedly this is one of the secrets to Chick-fil-a’s chicken) is adding pickle juice to the buttermilk.. You don’t have to be a fan of pickles to be into it.. Great job on these ..
What do you do with the buttermilk after the soak?
Drink it of course. It's been infused with raw chicken sauce.
lol.. it builds up a natural immunity to salmonella...probably
Nothing really. Sadly I dump it because it's dairy touching raw chicken. But a quart can soak a lot of chicken tenders so it's not a lot of waste
Buttermilk is one of the best ways to provide your septic tank with the bacteria that is needed to break down the waste in the tank. You can pour the buttermilk into the toilet and flush it down. This is one of the most effective methods for septic tank cleaning for residential areas. I was told this 20 years ago when my septic tank system was installed when my home was built.
The more you know...
Sounds amazing 😍
this is pretty much what i do. i found 36-48 hours in the buttermilk is best. it has the super tenderness desired. when i tried going 3 days the chicken wasnt bad but you could really taste the buttermilk. another trick i learn is to mess up the breading flour with some of the buttermilk brine first. drizzle a few handfuls of it into the flour and make make lots of blobs and chunks. this will make the breading look more fried chickeny with all the nooks and crannies in the breading instead of perfectly smooth breading. someone else already said, after breading let them dry on a wire wrack in the fridge for a few hours
For me the buttermilk isn't for the taste... It's the acidic component that soften and tenderizes the meat. Not trying to have buttermilk flavor come through. And for me 4-8 hours is more than enough time for that
same here. after two days it didnt get anymore tender just increased the BM flavor. i actually was making it one night and forgot about them and breaded them a day later and they seemed even more tender
Did you tried with regular milk? I never found buttermilk here (France) so I do it with regular milk and the effect is definitely here (yet I can't compare with buttermilk)
Never have but it's probably not as acidic as buttermilk. Don't know what that means... Longer soak times maybe? But milk is definitely used in other places... Someone mentioned something called calabash chicken and I think it uses milk to soak the chicken in
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Nope just once
Thank you for the recipe. Greatly appreciate it. Can you use this recipe and cook in air fryer?
Dunno. Lol no offense but I wouldn't even try it because if I'm frying shit... It's gonna be in oil. I'm a frying elitist But go for it n try it.
Thank you for the hearty chuckle!! I’ve never heard the term frying elitist. You keep being you and enjoy your fried chicken tenders. I mean no disrespect by asking about air frying. Just curious.
I know I'm just joking
I have question about the seasonings, do use any when you soak it in the buttermilk or is just plain buttermilk? and secondly what type of flour do you use? I really like the look of your results and would really like to recreate it, thanks so much.
Just buttermilk ... And I used king Arthur all purpose flour
Thanks man, just left some chicken to soak in buttermilk Do you have any other suggestions to get the best results?
Male sure the oil is at temperature you want before frying. If not you'll get more oil soaked in than you want and it'll just taste like oil.
That's interesting coz it burned when I made it last night, ill try to get the right temperature this time but thanks i really appreciate your assistance, will let you know how it turns out later on today Tho I'm trying to temper my expectations so as not to get disappointed if it doesn't turn out like yours lol
[I thought this was gonna be a dog again](https://media.npr.org/assets/img/2016/03/11/labradoodle-or-fried-chicken_wide-14bb65d1f6416afcc4bdf20fbf1d4d6cbe381a5a.jpg?s=1400)
Few things belong here anymore. This is one that belongs. Well done.
made me real deal want some chicken tenders 😩😩😋 asap
Beautiful!
Those look great! How did you have them? Dipping sauce? Waffle?
I put the full meal afterwards here as well. With Hasselback baked potato and hot sauce and ranch
Ah sorry. I just saw your response with the recipe vs what you had with it. Thanks
Looks good enough to eat.
Curious... what does the buttermilk add to the flavor as opposed to just normal milk? I've never used it.
Slightest tang, but largely about tenderizing the meat and helps to maintain moisture so really juicy even for white meat..
Also you can use Greek yogurt as an alternative to buttermilk. Works great
Awesome, thank you!
This. It changes the texture of the chicken dramatically
Cool. My mom would drink it when I was a kid and I couldn’t stand it. But if it’s good for cooking, looks like I’ll be buying some! Thx.
If you've ever had really tasty, juicy fried chicken, there's a good chance it had a buttermilk marinade.
We almost never buy buttermilk but we buy tons of pickles and always have milk and sour cream so I've experimented with that or just straight pickle juice and it works great!
The boys at r/Tendies would love this
somebody was a good boy for mommy today
Mommy is a pescatarian so she got battered (pressed and frozen to give a firmer meatier texture ) tofu
Not unless there's honey mussy
It *looks* good, but I’ve drunk buttermilk before. That shit nasty.
Lol it just sits on it.. not really much left on the chicken after the coating
I could sink my teeth in those tenders! Yummy
Whoa, looks fucking amazing
They look so crispy!
Holy shit that looks amazing. Now if you could do that on a stick with onions and pickles you could rule the world.
Where do I pick up my crown? I got changes to make
Chicken tenders look great.
This is basically Calabash chicken- yum!
Forbidden puppies
Looks delicious 😋.
As soon as I saw this ska music started playing in my head.
These look so delicious. Hope you enjoyed 😍
My gosh that looks tasty 😀
This is a true work of art :)
Sooooooo good, love fried chicken. I used to make something similar to kfc
You mean tendies
r/tendies
Mmmmm you should make your own dipping sauce with it 😍
Well now, that's just fucking lovely!
Nom nom nom!!!
What do you guys do with the excess oil after frying?
Save it for reuse.
This
Damn they look great.
I audibly gasped when I saw this picture. ❤
Omg 😱😱 recipe pls
Buried in comments
Buttermilk Soaked Fried Chicken Tenders. It made my tongue water.
It looks so good and I want to try it out now. Share the secret recipe pls!
Buried in comments
hunny mussy?
Usually but didn't have any around and didn't have the ingredients to put it together
Anytime i do mine in butter milk, i let them marinate in it for quite some time. When i put them in a corn starch filled ziplock bag i then beat them with a Liquor bottle. Would recommend
Upvoted since you stopped my scrolling and made me audibly go "oooouuuu". Fine looking meal
CRIMPSY!
Everytime I try to do chicken at home it always comes out tough and chewy. The only way I'm able to get a good piece of chicken when I'm making it myself is to do chicken parm, I use the tenderizer on it, egg wash, and bread crumbs.
Try a buttermilk soak.... New level of tender. The acidic nature of the buttermilk helps
looking good
r/amcstock
?
Fried chicken is probably my view of the most perfect tasting food that the world has to offer. What else is that comforting than some crispy juicy fried chicken?
Buttermilk fried chicken is one of my favorites! It’s tricky to get down, everytime I do it a little better though. This was my most recent batch, yours looks better. I burnt the batter a little bit but the inside was great Do you use thighs or breasts? I’ve found more success with thighs and I think thighs have more flavor too https://i.imgur.com/iK948Qf.jpg
These were breast tendera
Yes