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Extra-Crunchy Fried Chicken

2

cups

buttermilk plus 6 additional tablespoons

2

tablespoons

table salt

1

whole chicken, (about 3 1/2 pounds), cut into 8 pieces, giblets

discarded,, wings and back reserved for stock

options)

3

cups

all-purpose flour

2

teaspoons

baking powder

3/4

teaspoon

dried thyme

1/2

teaspoon

ground black pepper

1/4

teaspoon

garlic powder

4

- 5 cups vegetable shortening or peanut oil

1

Whisk together 2 cups buttermilk and salt in large bowl until

2

salt is dissolved. Add chicken pieces to bowl and stir to coat;

3

cover bowl with plastic and refrigerate for 1 hour. (Don't let

4

chicken soak much longer or it will become too salty.)

5

Whisk flour, baking powder, thyme, pepper, and garlic powder

6

together in large bowl. Add remaining 6 tablespoons buttermilk;

7

with your fingers rub flour and buttermilk together until

8

buttermilk is evenly incorporated into flour and mixture resembles

9

coarse wet sand.

10

Working in batches of two, drop chicken pieces into flour

11

mixture and turn to thoroughly coat, gently pressing flour mixture

12

onto chicken. Shake excess flour from each piece of chicken and

13

transfer to wire rack set over rimmed baking sheet.

14

Heat oil (it should measure 3/4 inch deep) in large

15

heavy-bottomed Dutch oven with 11-inch diameter over medium-high

16

heat until it reaches 375 degrees. Place chicken pieces, skin-side

17

down, in oil, cover, and fry until deep golden brown, 8 to 10

18

minutes. Remove lid after 4 minutes and lift chicken pieces to

19

check for even browning; rearrange if some pieces are browning

20

faster than others. (At this point, oil should be about 300

21

degrees. Adjust burner, if necessary, to regulate temperature of

22

oil.) Turn chicken pieces over and continue to fry, uncovered,

23

until chicken pieces are deep golden brown on second side, 6 to 8

24

minutes longer. (At this point, to keep chicken from browning too

25

quickly, adjust burner to maintain oil temperature of about 315

26

degrees.) Using tongs, transfer chicken to plate lined with paper

27

towels; let stand for 5 minutes to drain. Serve.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (32.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1573.98

Calories From Fat (4%)

69.23

% Daily Value

Total Fat 8.1g

12%

Saturated Fat 3.31g

17%

Cholesterol 19.6mg

7%

Sodium 15867.83mg

661%

Potassium 1177.62mg

34%

Total Carbohydrates 314.09g

105%

Fiber 10.87g

43%

Sugar 24.53g

 

Protein 55.29g

111%