Directions:
- Put chicken pieces in a bowl and cover with salt let sit for 2 hours.
- Remove chicken from salt and wash well.
- Put in bowl with buttermilk and onions and refrigerate over night.
- Combine flour, kosher salt, cayenne and black pepper.
- Pick up a piece of chicken and let the excess buttermilk drip off, then coat with flour mixture.
- Repeat with each piece until all pieces are coated well place them on waxed paper and leave out for 30 minutes to dry and come closer to room temperature.
- Melt shortening and butter in skillet over high heat, add chicken, cover pan and lower heat cook 10 minutes.
- Turn chicken pieces and cook, uncovered until done (about 15 minutes) test by piercing each piece; juices must run clear.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1606.41 Kcal (6726 kJ) | ||
| Calories from fat | 1110.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 123.41g | 190% | |
|---|---|---|---|
| Cholesterol | 360.55mg | 120% | |
| Sodium | 9924.3mg | 414% | |
| Potassium | 1002.28mg | 21% | |
| Total Carbs | 51.57g | 17% | |
| Sugars | 11.43g | 46% | |
| Dietary Fiber | 5.3g | 21% | |
| Protein | 67.09g | 134% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.5mg | 31% | |
| Calcium | 377.2mg | 38% | |
| Amount Per 100 g | |||
| Calories | 230.02 Kcal (963 kJ) | ||
| Calories from fat | 159.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.67g | 190% | |
|---|---|---|---|
| Cholesterol | 51.63mg | 120% | |
| Sodium | 1421.07mg | 414% | |
| Potassium | 143.52mg | 21% | |
| Total Carbs | 7.38g | 17% | |
| Sugars | 1.64g | 46% | |
| Dietary Fiber | 0.76g | 21% | |
| Protein | 9.61g | 134% | |
| Vitamin C | 1.9mg | 22% | |
| Iron | 0.8mg | 31% | |
| Calcium | 54mg | 38% | |
* 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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