Fried Chicken

Need a lacto ovo vegetarian main course? Fried Chicken could be an excellent recipe to try. This recipe serves 6 and costs $3.77 per serving. One portion of this dish contains roughly 99g of protein, 89g of fat, and a total of 1517 calories. A mixture of sweet paprika, onion powder, peanut oil, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is liked by 1144 foodies and cooks. It is a rather expensive recipe for fans of Southern food. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 5 hours and 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is excellent. Users who liked this recipe also liked Jamaican Jerk Chicken, Fried Plantain and Coconut Macadamia Fried Quinoa, Fried Chicken with Beer – beer adds a very flavorful and earthly taste to so many things. Fried chicken with beer is fabulous, and Oven Fried Chicken – spicy oven fried chicken is sure to please all of your guests.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 320 minutes

 

Ingredients:

2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de arbol powder, or cayenne pepper

1 quart buttermilk, plus 2 cups

2 chickens (3 to 4 pounds each), each cut up into 8 pieces

4 cups all-purpose flour

1 tablespoon garlic powder

Kosher salt and freshly ground pepper

1 tablespoon onion powder

Peanut oil, for deep-frying

1 tablespoon sweet paprika

Equipment:

baking pan

whisk

bowl

colander

frying pan

pot

kitchen thermometer

slotted spoon

Cooking instruction summary:

Watch how to make this recipe. In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil. Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot. Yield: 4 to 6 servings

 

Step by step:


1. Watch how to make this recipe.

2. In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired.

3. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.

4. Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper.

5. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess.

6. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.

7. Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot.

8. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.

9. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.

10. Serve hot.


Nutrition Information:

Quickview
1010k Calories
54g Protein
53g Total Fat
74g Carbs
44% Health Score
Limit These
Calories
1010k
51%

Fat
53g
82%

  Saturated Fat
14g
93%

Carbohydrates
74g
25%

  Sugar
8g
10%

Cholesterol
180mg
60%

Sodium
517mg
23%

Get Enough Of These
Protein
54g
110%

Vitamin B3
20mg
101%

Selenium
66µg
94%

Vitamin B1
0.88mg
58%

Vitamin B2
0.98mg
58%

Phosphorus
559mg
56%

Vitamin B6
0.92mg
46%

Folate
176µg
44%

Iron
6mg
35%

Manganese
0.68mg
34%

Vitamin A
1574IU
32%

Vitamin B5
3mg
30%

Zinc
4mg
28%

Vitamin B12
1µg
23%

Potassium
798mg
23%

Vitamin E
3mg
23%

Calcium
226mg
23%

Magnesium
83mg
21%

Vitamin D
2µg
17%

Copper
0.29mg
15%

Fiber
3g
14%

Vitamin K
6µg
7%

Vitamin C
4mg
5%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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