3½ lb whole chicken, cut into 8 pieces
3 cups all-purpose flour
5 cups vegetable oil, up to 8 cups, for frying
For Marinade:
4 cups buttermilk
2 tsp salt
2 tsp black pepper, ground
1 tsp cayenne pepper, or chili powder
To Serve:
dipping sauce of your choice
potato fries
In a large bowl, combine all the ingredients for the marinade. Whisk to evenly incorporate.
Add the chicken in the buttermilk marinade. Mix to incorporate and cover with a cling wrap.
Transfer to a chilled area and marinate for at least 6 hours, best if overnight.
Preheat your deep skillet with oil, ready for frying. Prepare also a basket lined with paper towels.
Dredge the chicken in flour. Pat to cover all creases, then shake off any excess.
Deep fry the chicken in batches for about 7 minutes on each side.
Drain the chicken on paper towels before serving. Repeat until you have fried all the chicken.
Serve immediately with fries and a dipping sauce of your choice.
For this recipe we’re serving ¼ cup of ketchup and 1 ounce of potato fries per serving as a side to our fried chicken.
Sugar: 8g
:
Calcium: 160mg
Calories: 1635kcal
Carbohydrates: 44g
Cholesterol: 85mg
Fat: 155g
Fiber: 1g
Iron: 3mg
Monounsaturated Fat: 23g
Polyunsaturated Fat: 6g
Potassium: 428mg
Protein: 27g
Saturated Fat: 118g
Sodium: 843mg
Trans Fat: 1g
Vitamin A: 477IU
Vitamin C: 2mg
