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Suggest a better description-In a medium saucepan bring 4 cups water, brown sugar, Worcestershire, hot sauce, 2 Tbsp salt and 1 Tbsp pepper to a simmer over medium- high heat, stirring until the sugar dissolves. Transfer to a large heatproof bowl and let cool to room temperature. Add the chicken ( make sure it is submerged completely) and refrigerate for at least 3 hours or overnight. Remove the chicken from the brine and pat dry.
-In a bowl, whisk the flour, cayenne, garlic powder, baking powder, paprika, 2 tsp salt and 1 tsp pepper. In another bowl, whisk 1 1/2 cups water, egg, and 1 Tbsp oil. Slowly whisk the flour mixture into the liquid mixture.
-In a large (10-12 in) cast iron skillet, heat the remaining 3 cups oil until it registers 325 on a instant-read thermometer. Working with half of the chicken, dip each piece into the batter, let the excess drop off, then add to the skillet (chicken will not be submerged). Fry, turning once, until the chicken is deep golden- brown, 12-14 mins. Transfer to paper towels to drain. Increase heat, if necessary, to bring oil back to 325. Batter and fry remaining chicken, the transfer to paper towels to drain.
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Serving Size: 1 Serving (523g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 576 | ||
Calories from Fat: 261 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29g | 39 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 209mg | 64 % | |
Sodium 619.1mg | 21 % | |
Potassium 1098.3mg | 29 % | |
Total Carbohydrate 36.2g | 11 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 33.9g | ||
Protein 42.9g | 61 % | |
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: 576
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