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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (125g) Recipe makes 4 servings |
||
| Calories 245 | ||
| Calories from Fat 10 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.1g | 1% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 858mg | 35% | |
| Potassium 169mg | 4% | |
| Total Carbohydrate 49.3g | 16% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 3.1g | ||
| Protein 8.2g | 16% | |
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By: JimB427
Jul 24, 2003
I modified my mothers recipe which she used for years. It is not as greasy as some of the fast food chicken places.
SERVES 4 -6
Ingredients
- chicken parts or 1 frying chicken, cut up
- 1 cup buttermilk
- 2 cups self rising flour
- salt and pepper (I usually use 1 tsp. salt and 1/2 tsp freshly ground black pepper)
- oil (for frying)
Directions
1
Wash chicken and pat dry.2
Pour buttermilk into a small bowl.3
Dip chicken into buttermilk, covering all surfaces.4
Mix flour, salt, and pepper and pour into a 1 gallon zip lock bag, place dipped chicken into flour mixture and close bag.5
Shake bag well making sure all surfaces are covered with flour.6
Heat 3/4 inch of oil in a heavy skillet over medium heat.7
Shake chicken again and put into oil, brown lightly on both sides, reduce heat to medium low and cook chicken to 180 degrees internal temperature on an instant read thermometer, turning frequently.8
cooking time may vary slightly depending on your heat setting.
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Featured Reviews for This Recipe
From: cook from scratch
On Aug 4, 2008
Super yum! Yesterday was our 12th wedding anniversary. We celebrated not with a romantic dinner for two, but by cooking some authentic southern food and sharing it with our kids. Oh how yummy it was!! This chicken was perfect! It is definitely going in my faves box!
From: Sue L
On May 1, 2008
This was just delicious and made a very comforting meal. The skin was nice and crispy and we couldn't ask for more. Thanks for posting!
From: ~Rita~
On Apr 4, 2006
I`m not a fan of frying foods because of the mess and the extra fat. So I made little changes. I added 1 tablespoon old bay to the flour for a little kick! I fried the chicken browning on both sides. Then placed on a rack on a cookie sheet pan. Finished cooking in the oven. The fat drained away from the chicken. The chicken was moist inside and crisp out! Thanks to you for the great fried chicken and your Mom for passing it on to you. She did good by you! Happy 75th Birthday Jim!!!!
From: Candio
On Aug 16, 2003
Excellent! I made this a little different, meaning I am on a low fat diet, so I boil my chicken first, then batter & fry it, turned out great, I will make it again for sure
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