Rinse chicken; pat dry. Season with salt & pepper. Place in large
baking dish, cover & refrigerate 1-4 hours. In bowl, combine
buttermilk & Tabasco; pour over chicken, coating all pieces. cover;
Remove chicken from refrigerator 30 minutes before cooking. Place
chicken in colander; let excess buttermilk drain off. Reserve
buttermilk, if desired, for dipping chicken a second time.
In deep cast iron fry pan over medium high heat, heat oil to 350.
Preheat oven to 200. In bowl, combine flour, 2 t salt, 1 t pepper &
paprika. Dredge chicken in flour mixture, shaking off excess. For a
crisper coating, dip chicken into reserved buttermilk & flour a 2nd
time. Place 1/2 of chicken in oil; fry, turning often & maintaining
oil temperature @ 325 until cooked through. Transfer to paper towel
lined baking sheet; keep warm in oven. Repeat with remaining chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (2061g)|
|Recipe Makes: 1|
|Calories from Fat: 12156 (94%)|
|Amt Per Serving||% DV|
|Total Fat 1350.7g||1801 %|
|Saturated Fat 110.9g||555 %|
|Monounsaturated Fat 788.2g|
|Polyunsanturated Fat 392.5g|
|Cholesterol 19.6mg||6 %|
|Sodium 670.8mg||23 %|
|Potassium 1019.1mg||27 %|
|Total Carbohydrate 196.2g||58 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 189.5g|
|Protein 39.7g||57 %|
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: 12901
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