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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (385g) Recipe makes 4 servings |
||
| Calories 655 | ||
| Calories from Fat 321 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.8g | 55% | |
| Saturated Fat 10.6g | 52% | |
| Monounsaturated Fat 14.6g | ||
| Polyunsaturated Fat 7.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 175mg | 58% | |
| Sodium 1451mg | 60% | |
| Potassium 667mg | 19% | |
| Total Carbohydrate 30.4g | 10% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 6.0g | ||
| Protein 49.8g | 99% | |
Buttermilk Southern Fried Chicken
By: KC_Cooker
Oct 11, 1999
SERVES 4
Ingredients
- 2-3 lbs frying chicken, cut up
- 2 cups buttermilk
- 1 cup all-purpose flour
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper, Freshly ground (or to taste)
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- vegetable oil (for frying)
Directions
1
Wash chicken pieces thoroughly and pat dry.2
Place chicken in a long, shallow glass baking dish.3
Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.4
Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.5
Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.6
Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.7
When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.8
Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy.9
Serve at once. Serves 4.
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- Main Ingredient > Meat > Poultry > Chicken > Whole
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Featured Reviews for This Recipe
From: tomsawyer
On Jun 26, 2008
I really enjoyed this chicken. I used all drumsticks for this as my family likes them. I didn't really let my chicken soak, but rather dipped them for a few minutes in it. I think that this was okay but didn't emphasize the buttermilk flavor. The only reason I did this was because of time. The one thing I really didn't like was the length of the cooking time. I also found that they cooked better when I covered them which reduced splattering. All in all, it had a great flavor, I just feel that it was a very long project for fried chicken.
From: MRSJSPANTS *
On Jun 3, 2008
Great chicken. Just enough spices for everyone's taste at my table. If the oil is hot enough no fried chicken is greasy. Just have to know how to cook it. Thanks
From: Claudia Dawn
On Nov 2, 2003
This was fabulous! The only thing I did differently was after browning the chicken, I placed it in a 9x13 pan and baked in the oven uncovered at 375 degrees for 35 minutes (turning half way through). This eliminated watching it so closely on the stove. I'll serve this over and over again. Thanks for a great recipe!
From: exray
On Aug 31, 2001
Aha! Someone stole my recipe! I've been using something close (the recipe, not the method) to this for some time now and it is my favorite. A couple of twists on the theme... 1. I use a packet of powdered chicken bouillon in my flour mix for more savory taste....especially if you are using the frozen chicken parts. 2. For one flavor variation of mine, I add about a tsp or less of curry powder to the flour mix...not enough for an East Indian taste, but as a nice spice. 3. Another flavor is to crush just a small amount (a big pinch) of anis (anisette) in a mortar&pestle and add that to the flour. This flavor is very popular here in the Caribbean...in fact I think this is one of the secrets of KFCs recipe. Sounds weird, but try it! 4. And, of course, MORE salt and black pepper! -Bill Vieques, PR
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