There's nothing like great comfort foods that remind you of home! Try this amazing fried chicken, it's simple, delicious and something the whole family will enjoy.
1. Take your cut up chicken pieces and place into a plastic bag with buttermilk, garlic and peppercorns, marinate for 12 to 24 hours. Let dry on wire rack 10 minutes. Then, a few at a time, put the chicken pieces in the bag with the flour and spices, shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY - IMPORTANT!
2. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with peanut or vegetable oil. Heat until VERY hot, around 400 degrees. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat to medium-low and cover skillet; let cook for 15 to 20 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 38 | ||
Calories from Fat: 8 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.3mg | 1 % | |
Sodium 98.5mg | 3 % | |
Potassium 154.6mg | 4 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.5g | ||
Protein 2.9g | 4 % | |
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: 38
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