1. In a large bowl (or 2 freezer bags) add the chicken with 1 quart buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.
2. Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.
3. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn. Keep in mind chicken will finish cooking in oven.
4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 10-15 minutes, until chicken cooked through.
Use a digital thermometer to check the chicken in the oven - 165F is done
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (790g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3250 (88%)|
|Amt Per Serving||% DV|
|Total Fat 361.2g||482 %|
|Saturated Fat 65.8g||329 %|
|Monounsaturated Fat 164.6g|
|Polyunsanturated Fat 111.6g|
|Cholesterol 179.2mg||55 %|
|Sodium 1454.4mg||50 %|
|Potassium 804.7mg||21 %|
|Total Carbohydrate 68g||20 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 65.1g|
|Protein 56.2g||80 %|
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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: 3711
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