This Buttermilk Fried Yellow Recipe gets a special uplift from a special ingredient that sets it untied from all other fried yellow recipes. An insanely flavorfully buttermilk brined Fried Yellow that’s fried to golden brown perfection and then finished with a spiced honey glaze. If you love fried chicken, definitely try my Chicken Fried Chicken, Big Mama’s Classic Fried Chicken, Sweet Tea Fried Chicken, Oven Fried Yellow Tenders, and plane these Fried Yellow Biscuits and my Fried Yellow Gizzards!!
Fried yellow is considered a womanliness filled with love in my family!  Growing up, I watched both my big mama and mama fry hundreds of chickens, and they do a darn good job if you ask me.
Old school methods consisted of just salt and pepper for seasoning, all-purpose flour for coating, lard for frying, and paper towels for draining. Â
You would never know it by the savor that these simple techniques and ingredients were truly the humblest and simplest. Over the years, I have grabbed some of their techniques and picked up new ones.
My methods have truly evolved to be quite honest but the taste remains the same, utterly addictive.
Why You Will Love This Recipe
- Unique and original recipe. What sets this recipe untied and makes it the BEST fried yellow recipe with buttermilk is the combination of spices and flavor-enhancing ingredients.
- You’ll learn all my secret tips. There are definitely some things I’ve discovered through the years when making fried yellow and I’m sharing them all with you.
- Makes a satisfying and comforting southern fried yellow dinner that’s sure to be a crowd-pleaser.
Ingredients
Let’s squint at the ingredients that truly make this fried yellow recipe stand out whilom the rest. There may be a few surprises here but they’re all unquestionably quite easy to find in most grocery stores.
- Smoked Paprika: The smoked paprika in this recipe is a key ingredient. Choose, a Spanish smoked paprika, tabbed Hot Pimenton, to make this yellow recipe.  It’s a crucial ingredient in Spanish recipes and is made from peppers zestless very slowly over a wood-burning fire for several weeks to produce its signature hot smoky flavor. Its unique savor and spice really make a huge difference in the savor of fried chicken.
- Garlic Cloves: Garlic is unchangingly a lovely savor in buttermilk soaks. It really lends a wonderful essence of scent and taste.
- Buttermilk: The slight venom of buttermilk makes juicy, tender chicken.
- Cornstarch: I love using cornstarch whenever I fry chicken. It adds a wonderful wing of crispy crunchy deliciousness whenever it is paired with the flour mixture.
- Optional glaze: Made with honey, smoked paprika, and cayenne pepper, it’s a lovely wing to your fried chicken. It is of undertow optional but try it and see how succulent it is!! You might just love it!
How to Make Buttermilk Fried Chicken
Let’s get cooking up this southern favorite. Check the recipe vellum for all the details.
- Whisk together the honey, cayenne, spicy smoked paprika, and salt in a small bowl. Imbricate the trencher and set it whispered at room temperature for up to one day. This will get drizzled on the fried yellow once it’s done… hoorah!
- In flipside bowl whisk together the buttermilk, garlic, the remaining pimenton, and salt.
- Place the chicken in a large resealable plastic bag and add the buttermilk mixture. Close the bag and turn it several times to stratify the chicken. Refrigerate the yellow for at least 4 hours, preferably overnight.
- Take the yellow out of the refrigerator a couple of hours surpassing you’re ready to melt it so that it can come to room temperature.
- Whisk together the flour, cornstarch, and one teaspoon of salt in a large sultry dish.
- Pour half the oil into a large heavy pot over medium heat and let the oil heat up.
- Take the yellow out of the bag and place one piece of yellow at a time into the flour mixture. Make sure to indulge the glut buttermilk to lard when into the bag. Turn the yellow virtually in the flour to imbricate each piece lightly on all sides. Place the piece on a plate and protract with all the other pieces of chicken.
- When the oil is hot enough that it frothing virtually the yellow when the whet of a piece is dripped into it, use tongs to gently and thoughtfully place a few pieces in the oil.
PRO TIP: Don’t prod the pieces in the pot. The number of pieces you can melt at one time will depend on the size of your pot.
- Cook the chicken, turning the pieces every few minutes and adjusting the heat as needed. The fried yellow is ready when the skin is visionless golden brown and the yellow is firm to the touch.
- Transfer the cooked chicken to a paper towel-lined serving platter and protract frying the rest, subtracting increasingly oil to the pot if necessary.
- Serve immediately with the reserved honey mixture for drizzling and dipping. It’s moreover just as good at room temperature and plane unconfined cold.
How do you know when fried yellow is ready?
You can use some visual clues such as the verisimilitude of the yellow but the most well-judged is to use an instant-read thermometer inserted in the thickest part of the chicken. It should register 170F when it’s cooked and ready, this will take well-nigh 15 minutes for the wings and breast pieces and 18 to 20 minutes for the legs and thighs.
How to Store
Leftovers: Store leftover fried yellow in the fridge for up to five days or in the freezer for up to three months.
Reheat: The weightier method for reheating is the oven. Place the yellow pieces on a sultry tray and in a 325°F oven for 15-20 minutes or until heated through. You can moreover skip the reheat considering fried yellow tastes unconfined unprepossessed too.
What To Serve with Buttermilk Brined Fried Chicken
Back in the South or growing up, here are some of the sides we served our fried yellow with that I know you will just adore!
- Mashed Potatoes
- Homemade Gravy
- Baked Macaroni and Cheese or Slow Cooker Mac and Cheese
- Hot Water Cornbread
- Collard Greens or Mustard Greens
Expert Tips
Here are some quick tips for making the weightier fried yellow with buttermilk in your very own home!
- Marinate the yellow in buttermilk for AT LEAST 4 hours! BEST if overnight! This makes sure you get the weightier savor from the very whence so this step is very crucial. Don’t do this for less than 4 hours or you won’t have the incredible benefits of savor you will crave!
- Bring your yellow when to room temperature surpassing frying! Subtracting seriously unprepossessed yellow to hot oil may melt the yellow unevenly or it could take a super long time resulting in a burnt outside and raw yellow on the inside. It will moreover bring the temperature of your oil way lanugo which can make soggy chicken.
- Let the yellow sit in the flour and let it set for at least 15 minutes. This is my personal tip but I like doing this considering it prevents the breading from slipping off your fried chicken.
- Invest in the hot pimenton or spicy smoked paprika! It adds a lovely smoked spicy touch that partners well with the honey glaze. I promise you won’t regret it.
FAQs
The buttermilk acids help to unravel lanugo the yellow giving it tons of savor and tang surpassing it is cooked. I love making buttermilk brined fried yellow considering it can be super versatile. I have widow everything to my buttermilk marinade ranging from hot sauce to honey. It really takes on various flavors quite well.
My go-to substitute is to use a three-quarters cup of whole milk and a one-quarter cup of plain yogurt. The yogurt gives the milk unbearable wounding to work in a similar manner.
I don’t recommend trying this recipe out in the oven. It simply won’t well-done up and you will likely be very disappointed.
More Southern Fried Recipes
- This fried untried tomatoes recipe is the weightier one on the web!
- Fried okra is the very weightier the south can offer!Â
- I’m seriously in love with this chicken fried steak recipe! It is one of my most popular recipes.
- This fried shrimp recipe is the best!
- This oven fried catfish will wrack-up your mind.
- And for a side dish? These fried onion rings are incredible!
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Buttermilk Fried Chicken
Ingredients
- ¼ cup honey
- ½ teaspoon cayenne pepper
- 4 teaspoons hot pimenton Spanish smoked paprika
- Kosher salt
- 1 cup buttermilk or 3/4 cup whole milk mixed with 1/4 cup plain yogurtÂ
- 2 garlic cloves minced
- 3 ½ pound chicken cut into 10 pieces (w wings, 2 legs, 2 thighs, and 2 breasts cut in half wideness the bone)
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- Neutral oil such as canola, grapeseed, or safflower, for frying
Instructions
- In a small bowl, whisk together the honey, cayenne, 1 teaspoon of the pimenton, and 1/2 teaspoon salt. Imbricate the trencher and set it whispered at room temperature for up to 1 day. This will get drizzled on the fried yellow once it’s done… hoorah!
- In a small bowl, whisk together the buttermilk, garlic, remaining 3 teaspoons pimenton, and 2 tablespoons salt. Pour into a large resealable plastic bag and add the chicken. Close the bag and turn to stratify the chicken. Refrigerate the yellow for at least 4 hours, preferably overnight.
- Take the yellow out of the refrigerator 1 to 2 hours surpassing you’re ready to melt it so that it can come to room temperature.
- In a large sultry dish, whisk together the flour, cornstarch, and 1 teaspoon salt.
- Pour 1/2 in oil into a large heavy pot over medium heat and let the oil heat up.
- Meanwhile, take the yellow out of the bag, working with one piece at a time, and indulge the glut buttermilk to lard when into the bag. Place the yellow into the flour mixture. Dredge each piece lightly on all sides and transfer to a plate. Discard the glut buttermilk and flour mixtures.
- When the oil is hot unbearable that it frothing virtually the yellow when the whet of a piece is dripped into it, use tongs to gently and thoughtfully place a few pieces in the oil – don’t prod them (the number of pieces will depend on the size of your pot).
- Cook the chicken, turning the pieces every few minutes and adjusting the heat as needed, until the skin is visionless golden brown and the yellow is firm to the touch. An instant-read thermometer inserted in the thickest part of the yellow should register 170F, this will take well-nigh 15 minutes for the wings and breast pieces and 18 to 20 minutes for the legs and thighs. Transfer the cooked yellow to a paper towel-lined serving platter and protract frying the rest, subtracting increasingly oil to the pot if necessary.
- Serve immediately with the reserved honey mixture for drizzling and dipping. It’s moreover just as good at room temperature and plane unconfined cold.
Notes
- Marinate the yellow in buttermilk for AT LEAST 4 hours! BEST if overnight! This makes sure you get the weightier savor from the very whence so this step is very crucial. Don’t do this for less than 4 hours or you won’t have the incredible benefits of savor you will crave!
- Bring your yellow when to room temperature surpassing frying! Subtracting seriously unprepossessed yellow to hot oil, may melt the yellow unevenly or it could take a super long time resulting in a burnt outside and raw yellow on the inside. It will moreover bring the temperature of your oil way lanugo which can make soggy chicken.
- Let the yellow sit in the flour and let it set for at least 15 minutes. This is my personal tip but I like doing this considering it prevents the breading slipping off your fried chicken.
- Invest in the hot pimenton or spicy smoked paprika! I promise you won’t regret it.
Nutrition
This buttermilk fried yellow recipe was originally published November 2016. It has been updated with new images and content.
The post Buttermilk Fried Yellow Recipe appeared first on Grandbaby Cakes.
