Try this Chili-Fried Chicken recipe, or contribute your own.
Suggest a better descriptionCombine first 6 ingredients in a heavy-duty zip-top plastic bag; set aside. Whisk together buttermilk and eggs in a shallow dish. Add 2 to 3 chicken pieces at a time to bag; seal and shake to coat. Dip chicken in egg mixture; return to bag, seal and shake to coat again. Pour oil to a depth of 1 inch into a large heavy skillet; heat to 375F. Fry chicken in batches in hot oil over medium-high heat 10 minutes on each side or until done. Drain on paper towels. Serve immediately, or cover and chill. Yield: 6 to 8 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Summertime 1999 Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 8, 1999
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 372 | ||
Calories from Fat: 87 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 354.1mg | 109 % | |
Sodium 964mg | 33 % | |
Potassium 333mg | 9 % | |
Total Carbohydrate 52.4g | 15 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 49.2g | ||
Protein 18.6g | 27 % | |
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: 372
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