Try this Fried Yard Bird recipe, or contribute your own.
Suggest a better descriptionBRINE
Dissolve salt in water, add lemon juice and chicken pieces soak 1/12 hours up to overnight.
MARINATE
Combine milks, garlic and 1 T. chicken shake. Soak overnight.
BATTER
Mix flours, cornstarch, and 1 T pepper
FRY
Heat oil to 300 degrees
Remove chicken pieces from marinade and drain on cake rack laced over cloth nor paper towels, making sure rack is elevated so not touching towel.
Roll chicken in breading, shake off excess.
Drop chicken in hot oil, being careful to not overcrowd.
Fry 12-15 minutes to internal temp 165 degrees.
Set cooked pieces on clean rack over towel to drain
When all pieces are cooked, scoop out loose pieces of breading from oil.
Raise temperature to 360 degrees. Fry again to crisp, then drain again, keeping chicken warm until serving.
*this recipe originally found from printed interview with Marcus Samuelson and Mark Bitman on NPR
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1238g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1027 | ||
Calories from Fat: 380 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.2g | 56 % | |
Saturated Fat 17.8g | 89 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 196.3mg | 60 % | |
Sodium 922.9mg | 32 % | |
Potassium 1300.1mg | 34 % | |
Total Carbohydrate 103.2g | 30 % | |
Dietary Fiber 8.6g | 35 % | |
Sugars, other 94.6g | ||
Protein 62.7g | 90 % | |
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: 1027
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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