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Description
Rachael Ray Magazine
Ingredients
US|METRIC
4 SERVINGS
- 3 1/2 lb. chicken parts (breasts halved crosswise)
- 1 Tbsp. kosher salt
- 1 tsp. ground black pepper (freshly)
- 3/4 tsp. onion powder
- 3/4 tsp. garlic powder
- peanut oil (for frying)
- 2 cups flour
- 1/2 cup cornstarch
- 2 tsp. paprika
- 1 cup buttermilk
- 1 tsp. hot sauce
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Directions
- In a large bowl, toss the chicken with 1 tbsp. kosher salt, the pepper, onion powder and garlic powder. Cover and refrigerate overnight.
- Pour 1 inch of oil into a large, deep cast-iron or other heavy skillet. Heat over medium until a deep-fry thermometer registers 350 degrees . In a large bowl, whisk the flour, cornstarch, paprika and 2 tsp. kosher salt. In a medium bowl, whisk the buttermilk and hot sauce.
- Working in two batches, coat the chicken in the buttermilk mixture, then dredge in the flour mixture, turning to coat. Fry, turning, until the skin is deep golden and the chicken is cooked through, about 12 minutes; transfer to a wire rack set inside a baking sheet. Chill until ready to eat.
NutritionView More
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1240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1240Calories from Fat620 |
% DAILY VALUE |
Total Fat69g106% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol310mg103% |
Sodium2170mg90% |
Potassium840mg24% |
Protein80g |
Calories from Fat620 |
% DAILY VALUE |
Total Carbohydrate67g22% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A25% |
Vitamin C10% |
Calcium15% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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