Directions:
- Whisk buttermilk,2 tablespoons hot pepper sauce,and 2 tablespoons vinegar in a bowl until combined.
- Add chicken, toss to coat, and transfer to refridgerater and marinate 15 minutes to 1 hour stirring every 15 minutes.
- Whisk flour and cornmeal in a shallow dish, whisk the remaining hot sauce, and vinegar in a small bowl.
- Remove chicken from marinade, and roll in flour mixture mixture until evenly coated.
- Sprinkle both sides of chicken with cayenne pepper.
- Heat 1 tablespoon oil in non stick skillet over medium-high heat .
- Add half of the chicken placing each in a little oil.
- Cook until golden brown, 3-4 minutes per side.
- Transfer to a serving platter.
- Repeat with 1 tablespoon oil, and chicken.
- Drizzle chicken with reserved hot sauce mixture.
- Serve with carrots, celery, and blue cheese dip.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1058.74 Kcal (4433 kJ) | ||
| Calories from fat | 632.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.33g | 108% | |
|---|---|---|---|
| Cholesterol | 78.74mg | 26% | |
| Sodium | 2234.22mg | 93% | |
| Potassium | 1247.93mg | 27% | |
| Total Carbs | 74.66g | 25% | |
| Sugars | 8.56g | 34% | |
| Dietary Fiber | 11.45g | 46% | |
| Protein | 33.43g | 67% | |
| Vitamin C | 15.3mg | 25% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 4.1mg | 23% | |
| Calcium | 177.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 226.6 Kcal (949 kJ) | ||
| Calories from fat | 135.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.05g | 108% | |
|---|---|---|---|
| Cholesterol | 16.85mg | 26% | |
| Sodium | 478.18mg | 93% | |
| Potassium | 267.09mg | 27% | |
| Total Carbs | 15.98g | 25% | |
| Sugars | 1.83g | 34% | |
| Dietary Fiber | 2.45g | 46% | |
| Protein | 7.15g | 67% | |
| Vitamin C | 3.3mg | 25% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.9mg | 23% | |
| Calcium | 38mg | 18% | |
* 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.
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