Fried Chicken

Need a lacto ovo vegetarian main course? Fried Chicken could be an excellent recipe to try. This recipe serves 6 and costs $3.77 per serving. One portion of this dish contains roughly 99g of protein, 89g of fat, and a total of 1517 calories. A mixture of sweet paprika, onion powder, peanut oil, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is liked by 1144 foodies and cooks. It is a rather expensive recipe for fans of Southern food. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 5 hours and 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is excellent. Users who liked this recipe also liked Jamaican Jerk Chicken, Fried Plantain and Coconut Macadamia Fried Quinoa, Fried Chicken with Beer – beer adds a very flavorful and earthly taste to so many things. Fried chicken with beer is fabulous, and Oven Fried Chicken – spicy oven fried chicken is sure to please all of your guests.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 320 minutes

 

Ingredients:

2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de arbol powder, or cayenne pepper

1 quart buttermilk, plus 2 cups

2 chickens (3 to 4 pounds each), each cut up into 8 pieces

4 cups all-purpose flour

1 tablespoon garlic powder

Kosher salt and freshly ground pepper

1 tablespoon onion powder

Peanut oil, for deep-frying

1 tablespoon sweet paprika

Equipment:

baking pan

whisk

bowl

colander

frying pan

pot

kitchen thermometer

slotted spoon

Cooking instruction summary:

Watch how to make this recipe. In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil. Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot. Yield: 4 to 6 servings

 

Step by step:


1. Watch how to make this recipe.

2. In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired.

3. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.

4. Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper.

5. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess.

6. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.

7. Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot.

8. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.

9. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.

10. Serve hot.


Nutrition Information:

Quickview
1010k Calories
54g Protein
53g Total Fat
74g Carbs
44% Health Score
Limit These
Calories
1010k
51%

Fat
53g
82%

  Saturated Fat
14g
93%

Carbohydrates
74g
25%

  Sugar
8g
10%

Cholesterol
180mg
60%

Sodium
517mg
23%

Get Enough Of These
Protein
54g
110%

Vitamin B3
20mg
101%

Selenium
66µg
94%

Vitamin B1
0.88mg
58%

Vitamin B2
0.98mg
58%

Phosphorus
559mg
56%

Vitamin B6
0.92mg
46%

Folate
176µg
44%

Iron
6mg
35%

Manganese
0.68mg
34%

Vitamin A
1574IU
32%

Vitamin B5
3mg
30%

Zinc
4mg
28%

Vitamin B12
1µg
23%

Potassium
798mg
23%

Vitamin E
3mg
23%

Calcium
226mg
23%

Magnesium
83mg
21%

Vitamin D
2µg
17%

Copper
0.29mg
15%

Fiber
3g
14%

Vitamin K
6µg
7%

Vitamin C
4mg
5%

covered percent of daily need
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