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Nutrition Facts
Serving Size 339 g
(Approx. 4 Servings)
Amount Per Serving
Calories 700 Calories From Fat 320
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 175 mg 58%
Sodium 280 mg 12%
Total Carbohydrate 42 g 14%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 48 g
Vitamin A 8% • Iron 20%
Vitamin C 8% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

The Perfect Fried Chicken

Prep Time
8 h 20 m
Cook Time
12 minutes
Total Time
8 h 32 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

32 fl oz buttermilk, divided use
1 cup(s) pickle juice from your favorite pickles
1 whole broiler fryer chicken, cut into pieces
3 cup(s) all purpose flour
1 Tsp garlic powder
1/2 Tsp cayenne, chili powder will also work
3/4 cup(s) corn starch
3 cup(s) peanut oil, vegetable will also work if there is an allergy
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Instructions

1
Combine 3 cups buttermilk and pickle juice in a resealable container or mixing bowl. Add chicken pieces, making sure they are all submerged. Cover and refrigerate for up to 8 hours.
2
Set up a breading station by placing flour, spices and corn starch in a shallow dish and the remaining buttermilk in another. Preheat oven to 200ºF.
3
Drain and shake off excess marinade from chicken, place in flour dredge and coat completely. Shake off extra flour then dredge chicken first in flour then in buttermilk, then once more in flour. Transfer to a wire rack. Allow to sit at room temperature.
4
In a large heavy bottomed pot or Dutch oven, add oil and heat to 325ºF (maintain temperature between 300ºF and 325ºF as you cook).
5
Fry chicken in batches (so as not to overcrowd pot) until golden brown and internal temperature reaches 165ºF.
6
Transfer chicken to a second sheet pan lined with a rack to drain. Salt and pepper generously, then place in preheated oven as you finish the rest of the chicken.
7
Enjoy the chicken immediately with pickles!
8
If taking this to a picnic or outdoor gathering, allow chicken to come to room temperature completely before packing. I use a resealable container lined with BBQ paper then fold it over and loosely tape together. Steam is the enemy!
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