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Name: Southern Fried Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 chicken, about 4 pound. cut into 10 pieces; Kosher salt; Freshly ground pepper; 2 cups buttermilk; 1 -2 T Tabasco sauce; 6 cups canola oil; 1 1/2 cups flour; 1/2 paprika

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INGREDIENTS

1 chicken, about 4 pound. cut into 10 pieces
Kosher ; salt
Freshly ; ground pepper
2 cups buttermilk
1 -2 T Tabasco sauce
6 cups canola oil
1 1/2 cups flour
1/2 paprika

INSTRUCTIONS

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;

refrigerate overnight.

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.

NOTES

Servings: 4

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Southern Fried Chicken

1 chicken, about 4 pound. cut into 10 pieces
 Kosher salt
 Freshly ground pepper
2 cups buttermilk
1 -2 T Tabasco sauce
6 cups canola oil
1 1/2 cups flour
1/2 paprika

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; 
refrigerate overnight.

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.

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Nutrition

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Serving Size: 1 recipe (2061g)
Recipe Makes: 1

Calories: 12901
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.

About Our Nutrition Facts

Calories per serving: 12901

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