Распечатать
E-mail
 |
Ингредиенты
- Buttermilk Marinade:
- 10 chicken thighs
- 1 qt. buttermilk
- 1/4 cup hot sauce
- 1 Tbsp. salt
- 1 Tbsp. black pepper
- 1 tsp. ground mustard
- 1 tsp. garlic powder
View Full Recipe at The Hungry Hutch
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1530g | |
| Calories 1442 | |
| Calories from Fat 701 | 49% |
| Total Fat 77.93g | 97% |
| Saturated Fat 25.27g | 101% |
| Trans Fat 0.99g | |
| Cholesterol 417mg | 139% |
| Sodium 9321mg | 388% |
| Potassium 2717mg | 78% |
| Total Carbs 66.9g | 18% |
| Dietary Fiber 6.2g | 21% |
| Sugars 54.9g | 37% |
| Protein 113.3g | 181% |
.%20With%20my%20desire%20for%20fried%20chicken%20and%3C/p%3E%3Cp%3Emy%20friend%20coming%20over%20as%20excuses%20to%20slave%20away%20in%20the%20kitchen%20I%20was%20off%3C/p%3E%3Cp%3Eto%20the%20grocery%20store.%3C/p%3E%3Cp%3EMost%20of%20the%20time%20I'm%20too%20lazy%20to%20go%20through%20the%20extra%20step%20of%20marinading%20my%20chicken%20before%20frying%20it.%20In%20fact,%20this%20was%20my%20first%20time%20doing%20so.%20Even%20though%20my%20regular%20fried%20chicken%20is%20great%20on%20its%20own,%20I%20can't%20deny%20the%20flavor%20boost%20that%20this%20recipe%20for%20buttermilk%20fried%20chicken%20provides.%20Plus,%20the%20result%20is%20crispier%20than%20ever!%20Frying%20in%20bacon%20fat%20may%20have%20also%20played%20a%20role%20in%20the%20additional%20deliciousness.%20(A%20neutral%20oil,%20such%20as%20canola,%20corn,%20or%20vegetable,%20is%20also%20suitable.)%20I%20can't%20believe%20that%20some%20people%20make%20(what%20I%20believe%20are%20false)%20claims%20to%20not%20like%20fried%20chicken.%20What%20is%20there%20not%20to%20like?!%20I%20challenge%20those%20naysayers%20to%20try%20this%20buttermilk%20fried%20chicken%20recipe%20and%20walk%20away%20after%20just%20one%20bite.%3C/p%3E%3Cp%3EProcedure:%20Combine%20buttermilk,%20hot%20sauce,%20and%20spices%20together.%20Pour%20over%20chicken%20and%20place%20in%20the%20refrigerator%20for%202%20hours%20to%20marinade.%3C/p%3E%3Cp%3ESeasoned%20Flour:%3C/p%3E%3Cp%3E2%20cups%20flour%3C/p%3E%3Cp%3E1%20Tbsp.%20salt%3C/p%3E%3Cp%3E1%20Tbsp.%20black%20pepper%3C/p%3E%3Cp%3E1%20tsp.%20garlic%20powder%3C/p%3E%3Cp%3E1%20tsp.%20paprika%3C/p%3E%3Cp%3E1%20tsp.%20ground%20mustard%3C/p%3E%3Cp%3E1/2%20tsp.%20cayenne%20pepper%3C/p%3E%3Cp%3EProcedure:%20Dredge%20chicken%20in%20seasoned%20flour%20and%20let%20sit%20at%20room%20temperature%20for%2015-20%20minutes%20for%20the%20coating%20to%20adhere.%20This%20waiting%20time%20helps%20for%20a%20crunchier%20skin.%20Fry%20in%20a%20neutral%20oil%20(or%20bacon%20fat%20if%20you're%20luck%20enough%20to%20have%20some%20on%20hand)%20at%20325%CB%9AF-350%CB%9AF%20until%20fully%20cooked.%20Drain%20on%20paper%20towels%20or%20a%20cooling%20rack.%3C/p%3E%3Cp%3EBy%20the%20time%20everything%20was%20ready,%20we%20were%E2%80%94mostly%20I%20was%E2%80%94too%20starving%20to%20let%20another%20second%20go%20by%20before%20stuffing%20my%20face.%20Therefore%20I%20have%20to%20admit%20that%20these%20photos%20were%20taken%20the%20next%20day.%20However,%20I%20will%20swear%20on%20the%20Bible%20that%20leftover%20fried%20chicken%20often%20tastes%20just%20as%20good%20as%20on%20the%20day%20it%20was%20prepared.%20Depending%20on%20how%20much%20bird%20you%20cook,%20there%20likely%20won't%20be%20much%20chicken%20lingering%20in%20the%20fridge%20the%20next%20day%20with%20this%20recipe.%3C/p%3E){kind=link}