Tanya Holland buttermilk fried chicken recipe is a fried chicken dish served with corn on the cob, mashed potatoes, and a biscuit, usually as part of a dinner. Tanya holland’s buttermilk fried chicken recipe is an American dish invented by Tanya Holland, who owns a restaurant called Brown Sugar Kitchen in Oakland.
Additionally, the dish was named after the owner of Brown Sugar Kitchen in Oakland, California, Tanya holland, also known for being a musical artist. The dish was named after her because Tanya Holland has been known to wear brown sugar as makeup.
What is the Tanya holland buttermilk fried chicken recipe?
Tanya Holland’s buttermilk fried chicken recipe is a home-style dish that consists of fried chicken pieces. The dish is served with corn on the cob, mashed potatoes, and a biscuit.
Tanya Holland, who owns the Brown Sugar Kitchen in Oakland, California, invented the dish. Tanya Holland’s buttermilk fried chicken recipe is an American dish influenced by Southern cuisine.
How To Long Will It Take To Prepare?
- Prepare time: 10 minutes
- Marinate time: 3-4 hours
- Cook Time: 20 minutes
- Total time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
How to make Tanya holland buttermilk fried chicken recipe?
Ingredients:
Marinate for Chicken:
- 3 1/2-pound chicken
- 1 cup buttermilk
- Two teaspoons of garlic powder
- 1 cup chopped parsley
- One tablespoon of dried tarragon
- One teaspoon thyme
- One tablespoon of onion powder
- One tablespoon of sweet paprika
- One teaspoon of cayenne pepper
- One teaspoon oregano
- Two tablespoons of kosher salt
For the flour:
- 2-3 cups of all-purpose flour
- One teaspoon of black pepper
- One tablespoon of kosher salt
For the fry:
- Vegetable oil
Directions:
Step 1:
In the first place, cut the chicken into smaller pieces. Place chicken pieces into a baking dish for marinating.
Step 2:
Then, combine tarragon, onion powder, sweet paprika, 2 tablespoons kosher salt, and garlic powder in a small bowl.
Step 3:
Then add one tablespoon of black pepper, oregano, thyme, and cayenne. Sprinkle seasoning mix over chicken, covering every inch. Rub it in, so your chicken is saturated in the seasoning. Add parsley, then pour buttermilk; refrigerate.
Step 4:
Preheat oven to 425°F. Pour 3/4-inch vegetable oil into a deep pan on medium-high heat. On a baking tray or large dish, pour 2-3 cups of flour with the rest of the salt and pepper. Remove seasoned chicken from the fridge and dredge in flour mixture.
Step 5:
Once the oil reaches 350°F, use tongs to drop the chicken into the oil. Fry until lightly brown. Be careful not to crowd the chicken in the oil, about 2-3 pieces at a time.
Step 6:
Additionally, allow the chicken to brown slightly, then turn each piece; continue until all sides are equally brown and crispy. After dark brown, lower heat to medium-low and cook for 10-12 minutes, making sure not to burn.
Step 7:
The Latest done, remove from oil and drain on paper towels. Serve with mashed potatoes, parsley, and corn on the cob.
Additional Tips:
- Using buttermilk can help keep the chicken moist.
- For a healthier version, it is best to use a nonstick skillet or cooking spray so that there will be no oil residue left on the food.
- Tarragon, thyme, oregano, and parsley are all herbs with good antiseptic properties that help prevent the chicken from getting too dry during cooking.
- Tarragon, thyme, and oregano are fresh herbs with a floral and spicy aroma.
- Other recipes may use paprika instead of sweet paprika for a more spicy flavor.
- If you do not have all-purpose flour, regular flour may be substituted.
Precautions For Recipes:
- Use a food thermometer to check the doneness of the chicken.
- When the temperature is reached, let it rest for at least 10 minutes before serving to reach the ideal tenderness, and avoid overcooking that can result in dryness.
- Cut up browned chicken into smaller pieces before removing it from the heat.
- Do not drain on paper towels right after cooking or cleaning, as this will make them soggy, making them likely to burst inside the bun during frying again.
- Do not use too much flour while coating the chicken for a healthier version.
- Using brown sugar as a marinade can help retain moisture in poultry. The same rule applies when making the marinade for grilled salmon or chicken breast and steak.
- When serving fried chicken, do not crowd yourself or your guests by seating not more than four people at a time.
- Keeping any leftovers on ice is best to avoid overcooking or dryness caused by extended exposure to heat for a long time.
Nutrition Facts of Tanya Holland Buttermilk Fried Chicken Recipe:
| Nutrition | Amount |
|---|---|
| Calories | 342 kcal |
| Fat | 8 g |
| Saturated fat | 1 g |
| Cholesterol | 54 mg |
| Sodium | 164 mg |
| Carbohydrates | 24 g |
| Protein | 30 g |
| Fiber | 2 g |
| Sugars | 1 g |
7 healthy benefits of Tanya Holland Buttermilk Fried Chicken Recipe-
1. Low Blood Pressure:
A study published in the American Journal of Hypertension showed that consuming one serving of fried chicken can lower blood pressure by 7.8mm Hg compared to other meat such as beef, lamb, or pork.
2. Heart Health:
A recent study on men’s health showed that eating fried chicken and mashed potatoes could significantly lower harmful cholesterol levels and increase good cholesterol levels.
3. Diabetes:
A study published in Diabetes Care showed that consuming one serving of fried chicken can improve blood sugar levels among patients with type 2 diabetes.
4. Obesity:
Another study published in the American Journal of Clinical Nutrition showed that eating fried chicken as part of a balanced meal can reduce the risk of obesity.
5. Blood Clots:
A study published in the Journal of the American Medical Association showed that consumers who ate fried chicken frequently had a reduced risk of developing blood clots by 65%.
6. Arthritis:
The authorial factor present in chicken can help treat and prevent arthritis.
7. Antibacterial:
Chicken is an excellent source of vitamin C, which has antibacterial properties that can help fight colds and other respiratory infectious diseases.
How to Marinate Tanya Holland Buttermilk Fried Chicken Recipe?
Add two teaspoons salt, two teaspoons black pepper, one teaspoon onion powder, one teaspoon sweet paprika, and two tablespoons parsley to the chicken. Rub into the chicken, so there are no visible holes.
Then add 1-1/2 cups buttermilk and mix carefully to cover the chicken evenly. Place in refrigerator for at least 3-4 hours or overnight before frying so flavors fully develop during the marinating process.
What flour is best for crispy fried chicken?
To achieve a delicious crispy fried chicken, use self-rising flour. Many traditional recipes for fried chicken usually call for self-rising flour.
This flour already has added leavening agents (baking powder and salt), which is why it is trendy in Southern cooking. You can also use regular white all-purpose flour and omit the baking powder.
How do you make Tanya Holland Buttermilk Fried Chicken Recipe taste better?
Use fresh red hot peppers, or dried red chiles, to make a spicy batch of chicken. Adding fresh herbs, such as tarragon, thyme, and oregano, can also help spice up the recipe. You could use a nonstick skillet or cooking spray for a healthier version so there will be no oil residue on the food.
How long do you need to fry Tanya Holland Buttermilk Fried Chicken Recipe?
Foods cooked at 350°F will usually take 20-25 minutes or up to 30 minutes. To check if the chicken is tender, use a meat thermometer to measure the internal temperature of the chicken. An average temperature for chicken measured in a thigh should be 165°F.
Can I use any oil for frying chicken?
You can use any vegetable oil for frying to avoid the high-calorie saturated fats in lard or shortening. Vegetable oils with a high smoke point are best for frying, as they have a mild taste, do not splatter, and have a high smoke point.
Do you need a deep fryer to make this recipe?
A deep fryer can be used to make this recipe. However, you will need to use a lot of oil to cover the food, and it will be very messy, and you may need a lot of paper towels to clean up. Patience is also required because it takes time for the oil in the deep fryer to heat up; therefore, making crispy chicken is delayed.
Is this method of cooking fried chicken healthier?
Using buttermilk instead of oil or lard is a great way to raise the calorie count on this delicious fried chicken. Substituting self-rising flour with regular flour would not change the taste or texture of the chicken, but it will leave less grease in your stomach and be much healthier for you in the long run.
What side dishes can I serve with this recipe?
Potato Salad, Green Beans and Corn, Fried Plantains, and Fried Pickles are great side dishes that will go well with Tanya Holland Buttermilk Fried Chicken Recipe.
How To Store Tanya Holland Buttermilk Fried Chicken Recipe?
Fried chicken with the skin on can be stored in an airtight container or bag in the refrigerator for up to three days. The skin will tend to get soft and may break when you reheat it, but if you are ok with that, go ahead and use it for lunches or as a midnight snack.
How To Reheat Leftover Chicken?
You have two options to warm up leftovers. You can use a microwave or a stove. Reheating food in a microwave is quick and easy, allowing you to add moisture to your food before eating it. However, microwaves can also dry out food, so it is best to add some kind of liquid to the dish when reheating it.
Conclusion
Fried chicken is a great food item, and it tastes good at the same time. So, if you are looking for a new recipe, then this article is the one for you because it has many different types of fried chicken recipes for you to choose from.
These recipes have been tried and tested by many people, and they have proven to be very delicious.
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