fried

Chicken gets brined in flavorful buttermilk before hitting the fryer for a crisp, golden crust.

The Best Buttermilk-Brined Southern Fried Chicken Recipe

paprika

black pepper

garlic powder

oregano

cayenne pepper

buttermilk

Kosher salt

chicken,

all-purpose flour

cornstarch

baking powder

vegetable shortening or peanut oil

Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.

Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.

Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.

Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.

One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Care- fully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.

Transfer the chicken to a clean wire rack set on a rimmed baking sheet and place in the oven. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the legs register 165°F, 5 to 10 minutes; remove the chicken pieces to a second rack or a paper-towel-lined plate as they reach their final temperature. Season with salt and serve—or, for extra-crunchy fried chicken, go to step 7.

Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, then serve immediately.

Look at that fried chicken sandwich. Check out the crisp, craggy crust with that come bite me sheen that promises juicy, tender meat underneath. Look at that potato bun, its buttery, golden dome beckoning to you, and the playful little pickles. All of that can be yours, top to bottom, with just five simple ingredients.

5-Ingredient Fried Chicken Sandwiches Recipe

pickles,

boneless, skinless chicken thighs

salt and black pepper

flour

peanut, vegetable, or canola oil

hamburger buns

Pour 3/4 cup pickle juice out of pickle jar into a cup. Reserve pickles.

Season chicken generously with salt and pepper. Place in a plastic zipper-lock bag. Pour in pickle juice. Seal bag, pressing out as much air as possible. Refrigerate and let chicken soak in pickle juice for at least 1 hour and up to 12 hours.

When ready to fry, remove chicken from bag and discard pickle juice. Pat chicken dry with paper towels. Pour buttermilk into a medium bowl. Add flour and 1 tablespoon pepper to a second bowl. Transfer 3 tablespoons of buttermilk to bowl with flour and work it into the flour with your fingertips.

Transfer chicken to bowl with buttermilk and turn to coat. Working with one piece at a time, remove chicken from buttermilk, allowing excess to drip off. Add chicken to bowl with flour and turn, lifting the flour on top of it and pressing it down firmly until a thick, shaggy layer of flour has stuck to the chicken. Transfer to a plate and repeat with remaining chicken pieces.

Heat oil in a wok, deep cast iron skillet, or Dutch oven to 425°F using a frying thermometer or an instant-read thermometer. Carefully lower chicken pieces into the hot oil; temperature will drop. Adjust flame to maintain a temperature of between 300 and 350°F. Cook without moving until well browned on first side, about 2 minutes. Flip chicken carefully using tongs and a slotted spatula and cook until second side is browned and chicken is fully cooked, 2 to 3 minutes longer. Transfer to a paper towel–lined plate.

Place bottom buns on a work surface and top with a few pickles each. Top with fried chicken, followed by top buns. Serve immediately.

A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta.

Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta Recipe

pork

black peppercorns

whole fennel seed

red pepper

rosemary, sage, or thyme leaves

garlic,

peanut oil, lard,

unsalted butter

Place pork belly skin-side down on a large cutting board. Using a sharp chef's knife, score flesh at an angle using strokes about 1-inch apart. Rotate knife 90 degrees and repeat to create a diamond pattern in the flesh.

Toast peppercorns and fennel seed in a small skillet over medium-high heat until lightly browned and aromatic, about 2 minutes. Transfer to a mortar and pestle or spice grinder and grind until roughly crushed.

Season pork liberally with salt then sprinkle with crushed pepper and fennel, red pepper, chopped herbs, and microplaned garlic. Use your hands to rub the mixture deeply into the cracks and crevices in the meat.

Roll belly into a tight log and push to top of cutting board, seam-side down. Cut 12 to 18 lengths of kitchen twine long enough to tie around the pork and lay them down in regular intervals along your cutting board, about 1-inch apart each. Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the center, tie up roast tightly. Combine 2 tablespoons kosher salt with 1 teaspoon baking powder. Rub mixture over entire surface of porchetta.

If roast is too large and unwieldy, carefully slice in half with a sharp chef's knife. Seal in individual vacuum-sealed pouches and refrigerate at least overnight and up to three days. If desired, porchetta can also be frozen at this point for future use (see note)

Preheat sous-vide water cooker to 155°F (68.3°C). Add pork and cook for 36 hours. Transfer pork to a sink filled with ice water and chill for 15 minutes. Remove from bag then carefully peel off congealed exuded cooking liquid and place in a medium saucepan.

Rinse porchetta under hot running water until all excess fat and congealed juices are cleared from surface, then carefully dry with paper towels.

Heat oil over high heat in a large wok or Dutch oven to 400°F. Carefully slide pork into oil using spatulas and tongs. (It will not be fully submerged). Immediately cover and cook, shaking the pan occasionally until sputtering dies a bit, about 2 minutes. Adjust flame to maintain consistent 350°F temperature. Using a large metal ladle, spoon hot oil over the exposed portions of the roast continuously until the bottom half is cooked and crisp, about 5 minutes. Carefully flip and cook on second side, basting the whole time.

Remove porchetta to a large paper towel-lined plate and blot all over. Season with salt. Let rest 5 minutes. Meanwhile, heat bag juices over medium-high heat until simmering. Add the butter and swirl until smooth. If center of pork is still hot, carve and serve immediately. Otherwise, transfer to a 250°F oven until warmed through, then serve.

<p class="p1"><span class="s1">Your kids will call this easy 20 minute crispy fried tofu “chicken”. It’s that good!</span></p>

Crispy Pan Fried Tofu

soy sauce

black pepper,

olive oil

Green onion, finely chopped

Sesame seeds,

In a medium bowl, add cubed tofu and soy sauce on top. Stir gently with silicone or wooden spoon (metal will do more damage to tofu&#8217;s delicate texture). Set aside.

In another medium bowl, add cornstarch, garlic powder and pepper. Stir well with a fork and set aside.

In the meanwhile, preheat large ceramic non-stick skillet on medium heat. Add half of the olive oil. It should be hot enough to make tofu sizzle right away.

Add tofu cubes to a bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in sticky wet cornstarch mixture. Perfect!

Add half of the tofu to a pan in a single layer. Cook until browned, about 2-3 minutes. Flip each cube with a spatula and pan fry for a few more minutes or until crispy (you can add half of the marinade now and the other half with next batch). Transfer to a plate and repeat this step with remaining tofu.

Garnish with sesame seeds and green onion. Crispy tofu is best served immediately as it loses its crispiness after half an hour I would say. Or if you cover it. Still delish!!!

Just wrote a long comment and clicked submit too soon, omitted email, and it told me to go fix it but it erased my whole comment.   I can't type it again.  But the tofu was good.

Made these last night, and find myself craving them this morning! Best fried tofu recipe I’ve EVER tried!

It's the best crispy tofu I've made. Thanks for the recipe.

Loved it, thanks. I was afraid to eat Tofu, people say so many things about it that I never dared. I did your recipe and I can’t stop eating it, thanks for sharing such an easy and yummy recipe.

So delicious.  My family loved it and they are typically anti-tofu.  I found that I need a lot more of the cornstarch mixture.  Thanks for sharing.

I have been searching ways to try tofu but so many have long ingredient and cooking list I just glance over them. I'm trying to replace some meat so need a healthy substitute. Came across your will be tying soon.the 3 stars are for easy and few ingredients. Will rate again after cooking.

Holy crap this is delicious! Used the sesame oil instead of the olive oil so I didn’t loose out on the sesame oil flavor because I didn’t have the garnishes. I’m glad because I probably would have lost my mind, it was so phenomenal without them. 

Here’s what I did diff than the outlines recipe:
-Added 1/8 tsp Accent to powder mix (gotta love that msg)
-Drizzled soy sauce on the tofu rather than stir (I’m cooking for 1 so I cut the recipe in 1/2. Besides I don’t have a large ceramic pan, only small so what I’m cooking in the pan is only 1/2 of 1 package).
-Doubled the garlic, which really means that I kept the same amount recommended but since I’m cooking a 1/2 batch, well... you get it
-Didn’t stir to coat the powdered ingredients on the tofu, my small batch size made it super easy to roll them they the powder and evenly coat each side w my fingers. 
-Used chopsticks rather than a spatula to flip while cooking. 
-Made a dipping sauce:
1 part rice vinegar 
2 parts soy sauce
Heavy dash sesame oil
2 heavy dashes white sugar (I used the c&amp;h quick dissolve)

Oops forgot to mention...

I know every stove is different. I’m working with a Samsung electric flat top. 
Turned heat down to medium-medium-low. 

Just finished eating the first batch (1/2 of 1 package). I’m cooking the other 1/2 right now and I’m going to eat that too. Right now. I’m going to hate myself when I’m done. But as mentioned, life is short so **** it. 

Thank you for the recipe. This will be made ALL THE TIME in my house moving forward.

Easy! Convenient! Almost to good to be true.   Love it!  It’s almost too convenient to be good for you.... Thanks Again for Sharing your Recipes, Olena!

This was my first time making tofu because I was kind of afraid of it lol. I didn’t know how to cook it but this recipe was really easy and turned out great! I will be making this all the time!

I recently made this recipe for a ramen noodle bar for a party, and it was the first thing to go!  I also did this same method with thinly sliced pork, and it turned out amazing too.  You will not be dissapointed- this recipe is a winner!  The only thing I would do different next time is experiment with extra firm tofu.  I just used regular and it still was amazing, but I think I may like to try the firmer texture next time.  p.s. I normally hate tofu!

Thank you so much for this recipe. It worked perfectly.

don't know why my comment was not registered! Loved the recipe and thank you

Made this tonight, first time really eating tofu (not counting in miso soup) and it was really good. Just started a plant based diet for my husband loving these new recipes.  This was really quick to make which is a big plus, but overall it was so good. The taste reminds me of scrambled eggs. Thank you for this great recipe which I will make again.

I make tofu all the time &amp; my least favorite part is pressing it! I love how this recipe doesn't require it. This is flavorful I even had crushed pepper flakes &amp; some hoisin sauce. Yummy! I put this on salad of in wraps it's so versatile! Thanks

Hi,I'm going to try your recipe(Now past midnight..)Really curious because "press tofu to remove extra liquid"! I love Tofu but usually this is annoying part when I cook Tofu.

Maybe because I'm in Japan,I think Tofu has taste...It's like fresh soy if you get really good Tofu.But this is because we can get local ingredients,At the same time we cannot get really good Maple syrup.

Thank you for Recipe and sorry about my English!

Hello Crispy, I'm a vegan, and I love my tofu, I like it anyway, give me tofu every day

It was perfect!
I added onions and bell peppers and put it all over a bed of cauliflower rice. 
Thank you!

This was amazing! It tasted like chicken nuggets!A food I loved but am not eating anymore. 10/10

I made this last night and am eating the leftovers COLD for lunch today.  This is fantastic!  Such great flavor and texture.  I think rather than pour on the leftover soy mixture I'm just going to put it on the side next time.  That way both sides will be crispy.  Thank you for posting this!

This recipe is amazing! So simple but my finance and I both agree these taste like chicken nuggets! I stocked up on tofu and am so glad I found this recipe. Thank you!!!

So I had tofu at home that I decided to buy for idk what reason...&amp; I came across your recipe. Can I just say... that was ABSOLUTELY  so tasteful &amp; hid the tofu so much. It takes a lot in me to try things that don’t look appetizing. Your recipe nailed it &amp; I thank you for it. I paired it with a fresh salad (in a Russian household, it’s a statement to always have for dinner). I definitely will be making this recipe again. Thanks so much Olena for this healthy recipe. One less chicken I eat a day!

I've pan fried tofu many times before, but this just brought tofu to a whole other level! Super easy, super tasty, better than what I've had at restaurants.  Will be a go to in the future.

Wow. This was incredible. My tofu loving son said it's the best he's ever had.
I wish I could post a picture because even that looked like it came out of a professional recipe book.

I made this recipe on a cast iron skillet for extra crisp/flavor and it was great. Only change I would highly recommend is adding Cayenne to the dry mix. With Cayenne + a BBQ soy sauce drizzle on the top, it was great!

I have done this twice and love it. Also, I simmer the tofu for at least half an hour for extra flavor.

What is the remaining soya sauce mixture  to be added whilst frying tofu?

Made these like 5 times now and they are SO good and easy to make, even for a novice like me. I found that every time though, I get little black bits in it so I guess it's the 'batter' burning? Weird bc I only use low heat, medium heat is way too hot for my stove

I actually don't add them until I transfer them to the serving plate, thinking maybe I put too much of the cornstarch coating on the tofu

my 16 year old son tried this.  Turned out wonderful! Thank you ~

I'm rarely compelled to comment or add review, but this recipe truly delivers!  I made it for the first time, and it was a big success.  Not only was it truly as simple as you describe, but It turned out just like the images.  There were two non-tofu-eaters at my table reaching out for additional servings multiple times.  A definite repeat, and new addition to my recipe repertoire.  Thank you!!!

Made a batch and half was gone before dinner was even served with my teenager saying it tastes just like chicken!  Thankfully they're so easy to make that I quickly made another batch as my other daughter wrote the recipe out and added to our binder of favorites recipes.

Quick, easy and delicious! My son loved it!

This is so good! It is our family's new go-to recipe. Husband and son loved it and even learned how to make it!

Really tasty, I love it! However, I used extra firm tofu and had to press it. Without pressing it, the fried tofu turned out soggy. Drying another batch thoroughly helped it come out firmer and crispier. Thanks for the recipe!

Had never made tofu before, love this recipe! Turned out perfectly crispy and golden.

The moment you bite into this pancake, the hot cinammony syrup will ooze into your mouth. Chewy dough with the fried crispness on the outside and the sweet sugar syrup with bits of nuttiness makes it one of my favorite Korean snack/dessert since childhood days.

Korean Dessert Pancake - Hotteok(호떡)

all purpose flour ((130 grams/4.5 oz = 1 cup / 250 ml))

sweet rice flour

salt

yeast

water ((maybe 1-2 Tbsp more))

water ((180 ml/6 oz = 3/4 cup))

tsp sugar

sugar sugar

cinnamon powder

walnuts

Tbsp vegetable oil

Add 1 tsp sugar and 1 tsp dry yeast to 3/4 cup warm (120~130 °F (48~54°C)) to hot water.

Measure and mix all dry ingredients (flours and salt).

When yeast is bubbly, mix 1 and 2.

Mix yeast sugar water + additional water with the flour mix. Dough should be fully wet and sticky.

Let dough sit for 3 hrs in room temperature. Dough should double in size when ready.

Prepare stuffing - mix sugar, cinnamon and chopped walnuts. Chop walnuts finely.

When dough is ready, heat about 3 Tbs or more of oil in a pan over medium heat.

Pour about 1 tsp of oil in your hand and rub both your hands so they become nice and slippery. Take about a golf size of dough in your hand and spread out with your hands until it’s a little bigger than your palm. Add 1-2 tsp of the sugar mix into the center of the dough and close up the hotteok – making it into a little round parcel.

Add hotteok parcel into the pan by flipping the hand to drop the pancake onto the pan, with the smooth side (side that was stuck to your palm) facing upwards.

Oil a wide spatula and press hotteok and slowly flatten it until the diameter becomes about 4 in/10cm wide. If you press it too much, you will end up with a hole and the sugar content will leak and get messy.

Fry pancake in oil med heat for 3-4 min until edges start to brown. Lower heat if it starts to brown faster than that. You don’t want the heat to be too high because you want sugar to melt inside before the outside gets too dark.

Recreate your favourite McDonald's burger with our Big Mac recipe, including the secret sauce.

Big Mac sauce recipe: how to cook the world's most popular burger and sauce

beef mince

tbs extra virgin olive oil

sesame seed burger buns

¼ head iceberg lettuce, finely shredded

tasty cheese

dill pickles, thinly sliced

(300 grams) mayonnaise

tbs gherkin relish

tsp white vinegar

white pepper

mustard

½ tsp onion powder

½ tsp garlic powder

½ tsp sweet smoked paprika (pimenton)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5661607435001&=domain=del

5348771529001-5661607435001

Cooking meatballs has never been easier than baking them in the oven. A simple recipe for meatballs that can be used in spaghetti sauce, with honey garlic sauce, for swedish meatballs and more!

How to Bake Meatballs in the Oven

beef

parmesan cheese

milk

eggs

bread crumbs

tsp black pepper

Preheat oven to 400F.

In a lage bowl, mix all the ingredients together.&nbsp; Knead the mixture with your hands until thoroughly combined.&nbsp;

Roll into 1 1/2 inch meatballs and place on a baking sheet lined with parchment paper.&nbsp;

Bake in the oven at 400F until cooked through, about 20-24 minutes.

Ultra-crisp fried cauliflower Korean-style, served with a sweet and hot chili sauce or a sweet soy glaze.

Korean Fried Cauliflower (Vegan) Recipe

sesame seeds,

unsweetened coconut flakes

water

vodka

cauliflower,

recipe Sweet Soy Sauce or Sweet and Spicy Chili Sauce

scallions

Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer.

Combine cornstarch, flour, baking powder, 2 teaspoons kosher salt, sesame seeds, and coconut in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

Add cauliflower to batter. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until wok or fryer is full. Do not crowd pan. (You'll be able to fit about half of the cauliflower in each batch). Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly golden brown and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining cauliflower.

Toss fried cauliflower with sauce and serve immediately, sprinkled with extra sesame seeds and scallions.

Popeye's Spicy Chicken Recipe Recipe - (3.8/5)

red pepper sauce (e.g. Louisiana Hot Sauce)

pepper

buttermilk, optional

Salt, pepper, and garlic powder,

Peanut oil,

With juicy marinated chicken coated in an ultra-crisp shell, Karaage (から揚げ) is a staple of Japanese home-cooking and one of the most popular items to pack into a bento box lunch in Japan.

Karaage (から揚げ)

sake

fresh ginger ((grated))

skin-on boneless chicken thighs

potato starch

vegetable oil ((for frying))

lemon

Whisk the soy sauce, sake and ginger together in a bowl to combine.

Add the chicken and mix well to ensure each piece of chicken is coated with the marinade. Cover and refrigerate, allowing the chicken to marinate for at least 1 hour or up to 4 hours.

When you are ready to fry the karaage, add 1 inch of vegetable oil in a heavy bottomed pot and heat until the oil reaches 340 degrees F (170 C). Prepare a paper towel-lined rack.

While you wait for the oil to come up to temperature, dredge the marinated chicken in potato starch to coat each piece evenly and set the pieces of coated chicken on a tray.

When the oil ready, fry the coated chicken in batches. Don't overcrowd the pot, and I recommend batching pieces of chicken that are roughly the same size.

When the karaage hits an internal temperature of 160 degrees F (71 C), transfer them to the prepared rack and let them rest for a few minutes before serving them.

http://www.youtube.com/watch?v=xC1f4NYKfxs

With a crisp shell surrounding juicy chicken, Karaage (Japanese Fried Chicken), is a staple of Japanese home cooking and one of the most popular bento items.

Chicken Karaage (Japanese Fried Chicken)

There is nothing ho-hum about this Skinny Oven-Fried Chicken! The chicken has the same crispy, golden texture as the fried version. Plus, no greasy mess to clean up. &nbsp;

Skinny Oven Fried Chicken

chicken

cornflakes

Use a sharp knife to trim the fat from the chicken breasts and cut into tenders.

Dip the chicken into buttermilk and let soak for at least 30 minutes or up to overnight. 

Place corn flakes, seasoned breadcrumbs, garlic powder, black pepper, paprika, and cayenne pepper into a small food processor. Pulse until well combined.

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