Simply The Best Fried Chicken |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 5 |
|
Fried chicken, finger lickin good. Great hot or eat it cold at your next picnic or tailgating party. Perfect with a nice potato salad or mashed potatoes with gravy. Ingredients:
1 broiler/fryer chicken, cut into 8 pieces |
2 cups low fat buttermilk |
2 tablespoons paprika |
2 teaspoons garlic powder |
2 teaspoons kosher salt |
1 teaspoon onion powder |
1 teaspoon cayenne pepper, or to taste |
all-purpose flour, for dredging |
vegetable oil, for frying |
Directions:
1. Place the chicken pieces in a bowl or plastic container and pour buttermilk over, the chicken should be covered in buttermilk, if not, add more. Cover and refrigerate for 8 - 12 hours.
2. Pour oil in a large skillet (electric is good to maintain even heat) to a depth of 1/2 inch. Heat to 325 degrees F.
3. Drain the chicken in a colander. combine the salt, paprika, garlic powder, onion powder and cayenne pepper. Season the chicken. Dredge the chicken in the flour and shake off any excess.
4. Place the chicken skin side down into the pan. The oil should come to about half-way up the pan, maintain a temperature of 325 degrees. Cook the chicken until golden brown on each side, about 10 - 12 minutes per side. Remove the chicken when it is well browned and has reached an internal temperature of 180 degrees (juices run clear).
5. Drain the chicken on a rack over a sheet pan. Do not put the chicken on paper towels or paper bags as this will soften the coating, do not keep the chicken warm in the oven as this too will soften the coating. The chicken is good hot, or even at room temperature.
6. Per Serving: 593 Calories; 45g Fat (9g Sat, 24g Mono, 9g Poly); 37g Protein; 10g Carbohydrate; 1g Dietary fiber; 139mg Cholesterol; 912mg Sodium. If you take the skin off then you have Per Serving: 436 Calories; 29g Fat (4g Sat, 18g Mono, 6g Poly); 33g Protein; 10g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 893mg Sodium.
|
|