Place the buttermilk, 3/4 tsp. black pepper along with salt in a large resealable plastic bag. Add the chicken, seal and shake to coat. Chill for 30 minutes or up to 2 hours, if possible.
Place the flour, paprika, mustard, pepper and garlic salt in a separate bag. Add 1 chicken piece to bag. Close and shake to coat. Transfer to a wire rack. Repeat with the remaining chicken pieces.
Preheat oven to 250?F. Heat the vegetable oil in a deep medium skillet to 350?F or until a cube of bread dropped into the oil browns in 30 seconds. Add 4 chicken pieces to the skillet and reduce heat. Cover and cook for 10 minutes.
Turn the chicken and cook, uncovered, until the juices run clear when chicken is pierced with a knife. About 10 minutes longer. Drain the chicken on paper towels. Transfer to a baking sheet and place in the oven to keep warm. Repeat the steps for frying and draining for the remaining chicken pieces. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (470g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1951 (89%)|
|Amt Per Serving||% DV|
|Total Fat 216.7g||289 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 134.4g|
|Polyunsanturated Fat 60.3g|
|Cholesterol 60.6mg||19 %|
|Sodium 190.4mg||7 %|
|Potassium 739.3mg||19 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 37.4g|
|Protein 29.7g||42 %|
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: 2203
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!