Buttermilk Chicken
Recipe: #12683
June 03, 2014
Categories: Chicken, Sunday Dinner, Marinate, Oven Bake, No Eggs, Bone-in Pieces, Spicy, Chicken Dinner, more
"This recipe comes from Food Network, it's so good it may become your go-to recipe, it's browned in the fry pan then finished baking ion the oven. There is a marinating time of 8-24 hours for the chicken"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (573.8 g)
- Calories 624.7
- Total Fat - 14.6 g
- Saturated Fat - 4.8 g
- Cholesterol - 966 mg
- Sodium - 2253.7 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 2.2 g
- Sugars - 7.7 g
- Protein - 78.9 g
- Calcium - 208.8 mg
- Iron - 11.3 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine buttermilk, hot pepper sauce, and 1 teaspoon of the salt in a large glass bowl. Add chicken pieces, let sit for 8 hours or overnight in the refrigerator, turning the chicken pieces over at least once. Once ready to cook, remove the chicken from the refrigerator.
Step 2
Preheat the oven to 350 degrees F.
Step 3
Remove the chicken from the buttermilk and blot the excess liquid with paper towels.
Step 4
Mix the flour, remaining 2 teaspoons salt, breadcrumbs, granulated garlic, paprika, and black pepper in a large bowl.
Step 5
In a large frying pan, heat 1-inch of oil over medium-high heat. Working in batches, toss the chicken in the flour, making sure the chicken is fully coated and dry. Fry the chicken 3 minutes on each side.
Step 6
Transfer each piece of chicken to a baking sheet lined with a cooling rack and bake until the internal temperature is 170 degrees F, about 25 more minutes.
Tips
No special items needed.
1 Reviews
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