Buttermilk Fried Chicken
Buttermilk Fried Chicken
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2168
- Total Fat
- 191
- Saturated Fat
- 49
- Carbohydrates
- 61
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 55
- Cholesterol
- 178
- Sodium
- 1718
- Total: 8 hr 45 min
- Prep: 8 hr 10 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2168
- Total Fat
- 191
- Saturated Fat
- 49
- Carbohydrates
- 61
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 55
- Cholesterol
- 178
- Sodium
- 1718
- Total: 8 hr 45 min
- Prep: 8 hr 10 min
- Cook: 35 min
Ingredients
One 3-pound fryer chicken, cut into pieces
2 cups buttermilk
6 cloves garlic, smashed
1 large onion, sliced
1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
Salt and pepper
3 cups solid vegetable shortening
Directions
- Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.
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