fried chicken
place chicken in large, shallow dish. pour buttermilk over chicken, cover and refrigerate for 1 hour.
combine the flour, salt, and pepper in large resealable bag.
drain chicken, add to flour mixture, one at a time, shake to coat. shake off excess, let stand on waxed paper for 15 minutes before frying.
heat 1/8" to 1/4" of oil in large skillet; fry chicken until browned on all sides and juices run clear about 10-15 minutes. remove chicken, drain on paper towels and keep warm.
drain all but 1/4 cup drippings from skillet; stir in flour until blended. gradually add milk, then the 3/4 to 1 cup water. bring to boil over medium heat; adjust water to make the gravy the desired consistency. cook and stir until thickened.
season with salt & pepper.
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Serving Size: 1 Serving (822g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1331 | ||
Calories from Fat: 473 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.5g | 70 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 27.2g | ||
Polyunsanturated Fat 13.8g | ||
Cholesterol 276.7mg | 85 % | |
Sodium 468mg | 16 % | |
Potassium 1504.6mg | 40 % | |
Total Carbohydrate 100.5g | 30 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 100.5g | ||
Protein 111.4g | 159 % | |
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: 1331
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