Buttermilk Fried Chicken Recipe

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Buttermilk Fried Chicken
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Ingredients
20
Count
Nutrition
1400
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.
  2. Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin.
  3. Bring the peanut oil to 340 degrees F. in a 6 quart saute pan.
  4. Mix the coating ingredients together in a bowl and place the buttermilk in a second container. Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating. Place the chicken on a parchment lined sheet tray.
  5. When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil. The temperature of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle with salt.
  6. Carefully add the white meat to the oil and fry for 6 to 7 minutes until cooked.
  7. Remove to the tray, sprinkle with salt and turn off the heat under the oil. Let the chicken rest for a few minutes to cool slightly. It is very hot when it comes out of the oil.
  8. Cook's Note: Use a 6 quart saute pan with splatter screen. Be careful. The oil can spurt as the chicken is added and fried, making this a perfect recipe to use a splatter screen. Place a thermometer in the oil to help monitor the proper cooking temperature. It is a good idea to make this brine a day ahead and refrigerate it. Do not add the chicken to warm brine and do not leave the chicken in the brine longer than the specified time or it may become too salty.This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1399.94 Kcal (5861 kJ)
Calories from fat 1287.76 Kcal
% Daily Value*
Total Fat 143.08g 220%
Cholesterol 7.56mg 3%
Sodium 1944.98mg 81%
Potassium 174.83mg 4%
Total Carbs 28.96g 10%
Sugars 8.12g 32%
Dietary Fiber 1.7g 7%
Protein 4.77g 10%
Vitamin C 10.2mg 17%
Iron 0.7mg 4%
Calcium 109.9mg 11%
Amount Per 100 g
Calories 283.68 Kcal (1188 kJ)
Calories from fat 260.95 Kcal
% Daily Value*
Total Fat 28.99g 220%
Cholesterol 1.53mg 3%
Sodium 394.13mg 81%
Potassium 35.43mg 4%
Total Carbs 5.87g 10%
Sugars 1.65g 32%
Dietary Fiber 0.34g 7%
Protein 0.97g 10%
Vitamin C 2.1mg 17%
Iron 0.1mg 4%
Calcium 22.3mg 11%

* 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

  • 39.6
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Total Fat

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