Spicy and finger licking good
Mix dry ingredients in large bowl. Set aside.
Put chicken and buttermilk in two large plastic Ziploc bags or a flat dish and marinate in the refrigerator for at least two hours, turning every 30 minutes. This tenderizes the meat as well as removes any blood.
When ready to cook, remove chicken pieces from buttermilk, shake off excess liquid. Toss with dry ingredients. The chicken should be lightly covered, but it's okay if there are a few missed spots. You can also shake chicken with the dry ingredients in a large Ziploc bag.
Fill a large, heavy bottomed skillet or deep pot with enough oil to cover halfway up the largest piece of chicken. Heat oil to 325-350 degrees. If you don't have a cooking thermometer, wait for small bubbles to form.
Adjust heat so the oil bubbles are steady but not too rapid. Working in two or more batches, place the coated chicken in the hot oil. After about eight minutes, the chicken will be golden brown underneath. Turn over once and cook for an additional eight minutes or until nicely browned on both sides. The cooking process will agitate the pieces slightly, so you don't need to shift them around in the pan.
After frying, place chicken on a metal sheet tray covered in a paper towel and transfer to 200-degree oven to keep warm until serving. The chicken will stay moist for up to an hour.
Keep oil at right temp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (531g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 2050 | ||
Calories from Fat: 1848 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 205.3g | 274 % | |
Saturated Fat 27g | 135 % | |
Monounsaturated Fat 136.4g | ||
Polyunsanturated Fat 31.1g | ||
Cholesterol 144.8mg | 45 % | |
Sodium 376.7mg | 13 % | |
Potassium 843.5mg | 22 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 12.5g | ||
Protein 41.3g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2050
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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