A crispy oven fried chicken.
Rub:
Place all ingredients into a resealable container and mix until thoroughly combined.
Preheat oven to 350 degrees F.
Cover each piece of chicken in buttermilk, then lemon-pepper, no-salt seasoning and Rub, to taste. Place in a bowl, cover with plastic wrap and place into the refrigerator overnight so that the meat can absorb some of the liquid.
Remove the chicken from the refrigerator and dredge in self-rising flour.
Fry the chicken in a 1/2-inch of canola oil in the bottom of a roasting pan in the preheated oven. Fry the chicken for 15 minutes per side
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1602g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 3991 | ||
Calories from Fat: 1693 (42%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 188.1g | 251 % | |
Saturated Fat 51.8g | 259 % | |
Monounsaturated Fat 78.4g | ||
Polyunsanturated Fat 42g | ||
Cholesterol 867mg | 267 % | |
Sodium 2409.1mg | 83 % | |
Potassium 3241.5mg | 85 % | |
Total Carbohydrate 341.6g | 100 % | |
Dietary Fiber 16.7g | 67 % | |
Sugars, other 324.9g | ||
Protein 234g | 334 % | |
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: 3991
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.