Southern-style fried chicken."chicken recipes" magazine

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Name: Fried chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 3 Cups Buttermilk; 1/3 cups Course Salt; 2 Tbs Granulated sugar; 2 1/2 Ibs boneless chicken breast halves; 2 cups All purpose flour; 1/4 Tsp Salt; 1/4 Tsp Black pepper; 3/4 cups Buttermilk; 1 Bundle Asparagus; 5 medium/large Potatoes

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INGREDIENTS

3 Cups Buttermilk
1/3 cups Course Salt
2 Tbs Granulated sugar
2 1/2 Ibs boneless chicken breast halves
2 cups All purpose flour
1/4 Tsp Salt
1/4 Tsp Black pepper
3/4 cups Buttermilk
1 Bundle Asparagus
5 medium/large Potatoes

INSTRUCTIONS

Step one:

In a resealable plastic bag set in a bowl. Combine the three cups of buttermilk, course salt, and sugar. Cut chicken in half cross wise. Add all chicken pieces to the buttermilk mixture; seal bag. Chill two to four hours. Drain and discard buttermilk mixture from chicken; pat chicken dry with paper towels.

Step two:

In a large bow, combine flour slat and pepper. Place three quarter cup of buttermilk in a shallow dish. Coat drained chicken with the flour mixture. Dip in the buttermilk; coat again with flour mixture.

Step three:

Meanwhile, in a heavy Dutch oven or deep fryer, heat one and a half inches of oil to three hundred fifty degrees Fahrenheit. Using tongs carefully add a few pieces of chicken to oil. Fry chicken for twelve to fifteen minutes until chicken is golden and chicken is no longer pink. Drain on paper towels keeping chicken warm in a three hundred degree oven wile frying the remaining chicken.

Sides:

Asparagus (steamed)

Potatoes (mashed)

NOTES

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Fried chicken

3 Cups Buttermilk
1/3 cups Course Salt
2 Tbs Granulated sugar
2 1/2 Ibs boneless chicken breast halves
2 cups All purpose flour
1/4 Tsp Salt
1/4 Tsp Black pepper
3/4 cups Buttermilk
1 Bundle Asparagus
5 medium/large Potatoes

Step one:
In a resealable plastic bag set in a bowl.  Combine the three cups of buttermilk, course salt, and sugar.  Cut chicken in half cross wise.  Add all chicken pieces to the buttermilk mixture; seal bag.  Chill two to four hours.  Drain and discard buttermilk mixture from chicken; pat chicken dry with paper towels.
Step two:
In a large bow, combine flour slat and pepper.  Place three quarter cup of buttermilk in a shallow dish.  Coat drained chicken with the flour mixture.  Dip in the buttermilk; coat again with flour mixture.  
Step three:
Meanwhile, in a heavy Dutch oven or deep fryer, heat one and a half inches of oil to three hundred fifty degrees Fahrenheit.  Using tongs carefully add a few pieces of chicken to oil.  Fry chicken for twelve to fifteen minutes until chicken is golden and chicken is no longer pink.  Drain on paper towels keeping chicken warm in a three hundred degree oven wile frying the remaining chicken.

Sides:
Asparagus (steamed) 
Potatoes (mashed)

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Nutrition

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Serving Size: 1 Serving (656g)
Recipe Makes: 6 Servings

Calories: 556
Calories from Fat: 62 (11%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.4g
Cholesterol 117.6mg		36 %
Sodium 6580.2mg		227 %
Potassium 1182.5mg		31 %
Total Carbohydrate 73.1g		21 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 66.4g
Protein 53.5g		76 %
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.

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Calories per serving: 556

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