Place all ingredients into a resealable container and mix until thoroughly combined.
Preheat oven to 350 degrees F.
Cover each piece of chicken in buttermilk, then lemon-pepper, no-salt seasoning and Rub, to taste. Place in a bowl, cover with plastic wrap and place into the refrigerator overnight so that the meat can absorb some of the liquid.
Remove the chicken from the refrigerator and dredge in self-rising flour.
Fry the chicken in a 1/2-inch of canola oil in the bottom of a roasting pan in the preheated oven. Fry the chicken for 15 minutes per side
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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|Serving Size: 1 Serving (1602g)|
|Recipe Makes: 4|
|Calories from Fat: 1693 (42%)|
|Amt Per Serving||% DV|
|Total Fat 188.1g||251 %|
|Saturated Fat 51.8g||259 %|
|Monounsaturated Fat 78.4g|
|Polyunsanturated Fat 42g|
|Cholesterol 867mg||267 %|
|Sodium 2409.1mg||83 %|
|Potassium 3241.5mg||85 %|
|Total Carbohydrate 341.6g||100 %|
|Dietary Fiber 16.7g||67 %|
|Sugars, other 324.9g|
|Protein 234g||334 %|
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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: 3991
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