Menu

Buttermilk Fried Chicken
Buttermilk Fried Chicken

This nostalgic American diner classic makes a hearty Southern-style buttermilk fried chicken, souped up with seasoned home cook techniques. Juicy chicken legs are marinated in tangy buttermilk and fried until golden, creating a crispiness that makes for some serious fork-raking ASMR. Alongside, rich and velvety mashed potatoes are whipped with cheese for a creamy, indulgent finish, while buttered corn and tender yet crisp root vegetables lend natural sweetness and depth. Dousing it all is a silky mushroom gravy that’s earthy and full of warmth. A plate that perfectly balances crunch and comfort.

...

Ingredients

−
+

Ướp Gà

Tẩm Bột và Chiên Gà

  • Crispy frying flour
  • Cooking Oil
  • Unsalted butter
  • Chinese parsley

Khoai Tây Nghiền Phô Mai

  • Potato flakes 75.0 n/a
  • Water 300.0 g
  • Cooking cream 100.0 g
  • Butter 50.0 g
  • Nutmeg
  • Cheddar cheese 100.0 g
  • Herb seasoning powder 5.0 n/a
  • Tiêu trắng

Ngô và Rau Củ Xào Bơ

  • Corn kernel 50.0 g
  • Carrot 50.0 g
  • Broccoli 50.0 g
  • Celery 50.0 g
  • Cauliflower 50.0 g
  • Butter 50.0 g
  • Herb seasoning powder 5.0 n/a

Nước Sốt Gravy Nấm Béo Ngậy

Trang Trí

  • White Shallots
  • Lime

This nostalgic American diner classic makes a hearty Southern-style buttermilk fried chicken, souped up with seasoned home cook techniques. Juicy chicken legs are marinated in tangy buttermilk and fried until golden, creating a crispiness that makes for some serious fork-raking ASMR. Alongside, rich and velvety mashed potatoes are whipped with cheese for a creamy, indulgent finish, while buttered corn and tender yet crisp root vegetables lend natural sweetness and depth. Dousing it all is a silky mushroom gravy that’s earthy and full of warmth. A plate that perfectly balances crunch and comfort.

...

Preparation

  1. Ướp Gà

    • Marinate the chicken legs in a mixing bowl with marinade ingredients for at least four hours, ideally overnight. For added umami, add a small amount of Knorr Chicken Powder. 

  2. Tẩm Bột và Chiên Gà

    • Remove the chicken from the buttermilk, allowing excess to drip off. 
    • Coat each piece evenly with Knorr Crispy Breading Mix. 
    • Heat vegetable oil to 170°C (338°F) and deep fry the chicken until golden brown and cooked through, with an internal temperature of 75°C (165°F). 
    • Drain on paper towels. In a separate pan, melt butter until foamy, add parsley, and briefly fry before pouring the parsley butter over the chicken. 

  3. Khoai Tây Nghiền Phô Mai

    • To prepare the cheesy mashed potatoes, bring water to a boil and whisk in Knorr Potato Flakes until smooth. 
    • Stir in cooking cream, unsalted butter, freshly ground nutmeg, white pepper, and Knorr Aromat. 
    • Next, fold in melted processed cheddar cheese until fully incorporated. Keep warm until serving. 

  4. Ngô và Rau Củ Xào Bơ

    • To prepare the buttered corn and root vegetables, blanch the diced carrots, celery, broccoli florets, and cauliflower until just tender but still crisp. 
    • In a saute pan, melt unsalted butter and add the blanched vegetables along with drained canned corn. Saute briefly until heated through, then season with Herb seasoning powder.

  5. Nước Sốt Gravy Nấm Béo Ngậy

    • For the creamy mushroom gravy, melt unsalted butter and saute quartered white mushrooms until golden brown in a saucepan. 
    • Stir in all-purpose flour to form a roux, then gradually whisk in the rest of the ingredients. 
    • Simmer until thick and smooth, adjusting seasoning to taste.

  6. Trang Trí

    • Serve with a garnish of finely chopped chives and a lemon wedge.