Try this Buttermilk-Brined Fried Chicken recipe, or contribute your own.
Suggest a better description1. For brine, in a resealable plastic bag set in a bowl combine 3 cups of the buttermilk, the coarse salt and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.
2. In a large bowl, combine flour, the ¼ teaspoon salt and pepper. Place the ¾ cup buttermilk in a shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture
3. Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1 ½ inches oil to 350 degrees.
4. Using tongs, carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop, maintain temperature at 325 degrees.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (165 degrees), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree oven while frying remaining chicken pieces.
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Serving Size: 1 Serving (534g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1960 | ||
Calories from Fat: 1566 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 174g | 232 % | |
Saturated Fat 33.2g | 166 % | |
Monounsaturated Fat 78.7g | ||
Polyunsanturated Fat 52.4g | ||
Cholesterol 146.6mg | 45 % | |
Sodium 6463.4mg | 223 % | |
Potassium 601.5mg | 16 % | |
Total Carbohydrate 56.7g | 17 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 55.3g | ||
Protein 44.4g | 63 % | |
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: 1960
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