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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 269.2
  • Total Fat: 6.5 g
  • Cholesterol: 47.7 mg
  • Sodium: 197.1 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 20.2 g

View full nutritional breakdown of Bobby Flays Fried Chicken with Ancho-Honey calories by ingredient
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Bobby Flays Fried Chicken with Ancho-Honey

Submitted by: TLINDAMT

Introduction

This is a recipe from Bobby Flays, Throw down with Bobby Flay, It's Delicious and low calorie. i don't use the Ancho-honey as it adds sugar and calories This is a recipe from Bobby Flays, Throw down with Bobby Flay, It's Delicious and low calorie. i don't use the Ancho-honey as it adds sugar and calories
Number of Servings: 12

Ingredients

    1 quart buttermilk, plus 2 cups
    Kosher salt
    2 teaspoons chile de arbol powder or 2 tablespoons hot sauce
    2 chickens (3 to 4 pounds), cut up into 8 pieces
    3 cups all-purpose flour
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1 tablespoon sweet paprika
    2 teaspoons cayenne
    Freshly ground black pepper
    Peanut oil, for deep-frying

Directions

1. Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl.
2. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
3. Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot drizzled with the ancho honey, if desired.

Ancho Honey
1 cup honey
2 tablespoons ancho chile powder
Salt

Whisk together ingredients in a bowl.

Number of Servings: 12

Recipe submitted by SparkPeople user TLINDAMT.






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