Appalachian Mountain Chicken Recipe

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Appalachian Mountain Chicken
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Ingredients
8
Count
Nutrition
3102
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Make up a batch of Appalachian Mountain Seasoning (my own recipe), Appalachian Mountain Seasoning - the quick recipe is: 2 tablespoons dark brown sugar; 1 tablespoon dried oregano; 1 teaspoon ground roasted red chilies, without seeds (or plain ground red pepper); 1/4 teaspoon fennel seeds, freshly ground; 1/2 teaspoon garlic salt, and; 1/4 teaspoon file (pronounced FEE-lay) seasoning, OR, ground anise.
  2. Wipe the chicken dry with paper towels. Using a large brown paper bag, pour in 1 cup of the flour and dust the chicken parts, one or two at a time. Lay them out on a sheet of wax paper for about 1/2 an hour.
  3. Preheat your oven to 375-degrees F.
  4. In a large skillet, heat the Crisco to at least 375-degrees F. (A couple drops of water will spackle pretty hard at this temperature but the oil does not smoke.) DO NOT cut short on the amount of Crisco or your chicken will be greasy and dry! It must fry on the sides as it cooks in order to seal in the juices.
  5. Make up your drench in a low sided bowl by mixing the eggs, the buttermilk, and the water.
  6. Make up your dredge on a large plate by blending the Appalachian mountain seasoning, 2 cups of flour, and the salt.
  7. Drench each piece of chicken, shake off excess liquid, then dredge it in the flour blend. Lay it into the hot Crisco (It should begin frying immediately - if not, your oil isn't hot enough).
  8. Drench and dredge only one piece of chicken at a time as you'll need to fry it up in two batches to maintain high oil temperature, and to not crowd the chicken in the skillet.
  9. Fry the chicken until it is golden brown on the bottom and then turn it (only once!), using tongs and not a fork. This should take about 8-10 minutes total, per batch. When it is golden brown on each side, lay it out on a baking pan (use one with sides). Cover the first batch with foil until the second batch is finished frying.
  10. When all the chicken has been fried, bake it on the lower-middle rack, UNCOVERED, for 40 minutes (375-degree F.).
  11. Allow the chicken to rest for 10 minutes prior to serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3102.44 Kcal (12989 kJ)
Calories from fat 2375.4 Kcal
% Daily Value*
Total Fat 263.93g 406%
Cholesterol 431.9mg 144%
Sodium 2700.24mg 113%
Potassium 943.94mg 20%
Total Carbs 99.38g 33%
Sugars 4.08g 16%
Dietary Fiber 3.75g 15%
Protein 81.52g 163%
Vitamin C 10.5mg 17%
Iron 5.3mg 30%
Calcium 172.8mg 17%
Amount Per 100 g
Calories 371.48 Kcal (1555 kJ)
Calories from fat 284.42 Kcal
% Daily Value*
Total Fat 31.6g 406%
Cholesterol 51.71mg 144%
Sodium 323.32mg 113%
Potassium 113.02mg 20%
Total Carbs 11.9g 33%
Sugars 0.49g 16%
Dietary Fiber 0.45g 15%
Protein 9.76g 163%
Vitamin C 1.3mg 17%
Iron 0.6mg 30%
Calcium 20.7mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 83.3
    Points
  • 86
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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