Fried chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Chicken, Perdue Chicken breasts 2-3Buttermilk, lowfat, 1 cupFlour, whole grain, 1/4 cup Cornstarch, .1/8 cup Salt, 1 dash*Extra Light Olive Oil, as needed
1Drain the chicken and soak in buttermilk for 1 hour at room temperature or 4 hours under refrigeration.
2Combine the flour, cornstarch, salt, and pepper.
3Remove the chicken from the buttermilk and drain. Dredge in the flour mixture, then pat well to remove all excess flour. Let sit until the flour is pastelike. This is crucial for crisp chicken.
4Heat oil to 335°F (168°C).
5Add chicken pieces, skin side down; do not overcrowd the pan—fry in batches, if necessary. Cook 8 to 10 minutes on each side, until the chicken is golden brown and cooked.
6Drain on rack and paper towels.
Serving Size: makes 1 serving
2Combine the flour, cornstarch, salt, and pepper.
3Remove the chicken from the buttermilk and drain. Dredge in the flour mixture, then pat well to remove all excess flour. Let sit until the flour is pastelike. This is crucial for crisp chicken.
4Heat oil to 335°F (168°C).
5Add chicken pieces, skin side down; do not overcrowd the pan—fry in batches, if necessary. Cook 8 to 10 minutes on each side, until the chicken is golden brown and cooked.
6Drain on rack and paper towels.
Serving Size: makes 1 serving
Nutritional Info Amount Per Serving
- Calories: 503.1
- Total Fat: 19.2 g
- Cholesterol: 44.8 mg
- Sodium: 1,145.3 mg
- Total Carbs: 58.7 g
- Dietary Fiber: 3.8 g
- Protein: 26.3 g
Member Reviews