Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish.
Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and
cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off
excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the
excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of
the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working
in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until
evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer
to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.
Whisk all ingredients together in a bowl. Season with salt, to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (973g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 670 (41%)|
|Amt Per Serving||% DV|
|Total Fat 74.5g||99 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 29.9g|
|Polyunsanturated Fat 15.9g|
|Cholesterol 359.7mg||111 %|
|Sodium 751.7mg||26 %|
|Potassium 1718.7mg||45 %|
|Total Carbohydrate 130.2g||38 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 125.1g|
|Protein 108.9g||156 %|
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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: 1637
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