Fried Chicken
HB-18027 · Hand-built original · American
Buttermilk-marinated thighs and legs dredge in a seasoned self-rising flour coating and fry at 350°F. The crust turns golden in about four minutes per side.
AmericanDinner, Main Course25 minServes 4858 kcalEgg-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:4quantities adjust to match
Ingredients
- 2 pounds chicken thighs and legs
- 3 cups buttermilk
- salt and pepper
- 2 cups self-rising flour
- 2 tablespoons seasoning salt
- 2 tablespoons salt
- 1 teaspoon Louisiana chicken seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- oil for frying
Method
- Marinate the chicken thighs and legs in the buttermilk with salt and pepper in a large bowl for 1 hour or overnight.
- Combine the self-rising flour, seasoning salt, 2 tablespoons salt, Louisiana chicken seasoning, garlic powder and onion powder in another large bowl.
- Heat 1 inch of oil in a heavy-bottomed skillet to 350°F for frying the coated chicken.
- Lift each piece of chicken from the buttermilk and coat it thoroughly in the seasoned flour mixture.
- Fry the dredged chicken in the hot oil for about 4 minutes per side until golden brown and reading 165°F internally.
- Drain the fried chicken briefly before serving it hot and crisp.
Prep: 10 min · Cook: 15 min · Total: 25 min
Nutrition (per serving, where published)
858 kcalCalories
64.4 gProtein
58.5 gCarbs
40.2 gFat
12.1 gSaturates
2.5 gFibre
9.7 gSugars
5411 mgSodium
323 mgCholesterol
971 mgPotassium
455 mgCalcium
5.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data