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Video: Mmm! Make this buttermilk fried chicken

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    >>> it's time for today's kitchen, simple dinners. we're dining on fried chicken . you will love it. in honor of national fried chicken day, which is tomorrow. who knew.

    >> here with the perfect recipe for buttermilk fried chicken is tonya holland, the chef and owner of brown sugar kitchen and sea side barbecue in oakland, california.

    >> we love seeing you again.

    >> i love being here. so this is a dish that has its own day. fried chicken . and this is one of our most popular dishes on our menu.

    >> and we're not counting calories today.

    >> no, we don't have to.

    >> tomorrow.

    >> so this is our spice blend we start with. we use a dried rub of tarragon, thyme, oregano, salt, onion salt, paprika and cayenne pepper . this really is --

    >> what does the parsley do?

    >> it's a fresh herb. i like having parsley fresh because it's pretty easy to cut and prepare. really coat that. like you don't want to see any white skin or anything. and then i pour some buttermilk over it.

    >> of course you do. who doesn't?

    >> buttermilk fried chicken . and the -- you want to marinade it overnight. and it kind of tenderizes it and really lets the flavor just come out. that baby is ready to fry up.

    >> so you coat it. this sits overnight. and you see how all the spices kind of meld together and then you dip it in flour.

    >> come on. put it in that oil. i can't wait.

    >> now we used a free range chicken, organic flour. i feel like all those things really add up and make a difference. we use a rice spray oil which is a little harder to get for a consumer, but a really clean oil. not a peanut oil . and let it come to like a crispy texture. so probably about five minutes. and then i remove it and put it on the baking sheet with a rack.

    >> with waffles. of course. that's what we're known for.

    >> no salad.

    >> and our apple cider .

    >> kathie, you want to try a piece? putting it on here lets the oil drip off and it's crispy and not really oily.

    >> the sparkling wine is my favorite.

    >> you are the sweetest, tonya.

    >> happy fried chicken tomorrow.

    >>> see the person in front of the camera? she is delicious and she's been with us for how many years? how many years?

    >> it's been 5 1/2 years.

    >> that was like when i came. she's leaving us to go off with that horrible jada, that horrible chef stealer. we miss you. we'll miss you, dear.

    >> thank you.

    >> chubby checker is going to perform his new single. yes, he's still making singles. this is "today" on nbc.

    >> announcer: the toyota concert series on "today" brought to you by toyota.

    >> he's been in the music industry for more than five decades and he's the only artist to chart five albums at the top 12 at once. unbelievable.

    >> at 71 years old, the legendary king of the twist,

TODAY recipes
updated 7/5/2013 11:03:17 AM ET 2013-07-05T15:03:17

Recipe: Buttermilk fried chicken

  • 1 tbsp. dried tarragon
  • 1 tbsp. paprika
  • 1 tbsp. onion powder
  • 1 tbsp. plus 2 tsp. kosher salt, divided
  • 1 tbsp. plus 1 tsp. ground black pepper, divided
  • 2 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. cayenne pepper
  • 1 (3 1/2-pound) chicken, cut into 8 pieces
  • 2 tbsp. fresh minced parsley
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • Vegetable oil for frying

In a small bowl, mix together tarragon, paprika, onion powder, 2 tsp. salt, 1 tsp. black pepper, garlic powder, oregano, thyme, and cayenne pepper. Place chicken in a large bowl and sprinkle with spice mixture and parsley, tossing to coat. Pour buttermilk over chicken. Cover and refrigerate overnight.

Remove chicken from marinade. In a large bowl, combine flour, remaining 1 tbsp. salt, and remaining 1 tbsp. black pepper. Dredge chicken pieces in seasoned flour.

Pour oil into a large pot to a depth of 3 inches and heat over medium-high heat until a thermometer reads 350 degrees. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally and adjusting heat to keep oil at 350 degrees, until cooked through, 12 to 15 minutes. Remove chicken to a rack and allow to rest 5 minutes before serving. Serve with cornmeal waffles with apple cider syrup.

Recipe: Cornmeal waffles with apple cider syrup

  • For waffles:
  • 1 (1/4-ounce) package active dry yeast
  • 3/4 cup warm water
  • 3 eggs
  • 3 cups whole milk
  • 1 cup cornmeal
  • 2 cups all-purpose flour
  • 1 1/2 tsp. kosher salt
  • 1 1/2 tsp. sugar
  • 3/4 cup (1 1/2 sticks) melted butter
  • 1/2 tsp. baking soda
  • Vegetable oil for greasing waffle iron
  • For syrup:
  • 1 1/2 cups brown sugar
  • 1 1/2 tsp. apple cider vinegar
  • 2 cups apple cider
  • 2 cinnamon sticks
  • 2 tbsp. butter

To make waffles:

In a small bowl, stir together yeast and water and let stand until foamy, about 10 minutes. In a large bowl, whisk together eggs and milk. In a medium bowl, sift together cornmeal, flour, salt and sugar. Add yeast mixture to eggs and milk. Whisk in dry ingredients, then butter. Cover bowl and refrigerate overnight.

Stir baking soda into waffle batter. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles until golden and cooked through, about 3 minutes. Keep finished waffles warm in an oven in one layer to stay crisp.

To make syrup:

Combine all syrup ingredients in a medium saucepan. Bring to a boil and reduce until liquid coats the back of a spoon, 10 to 15 minutes. (If not using right away, refrigerate syrup in an airtight container for up to 1 month.)

To serve, spoon warm syrup over waffles and eat immediately.

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