Southern Buttermilk Fried Chicken
|Chicken pieces||3 Pound|
|All purpose flour||2 Cup (32 tbs)|
|Celery salt||1 1⁄2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Buttermilk||1 3⁄4 Cup (28 tbs)|
|Vegetable oil||2 Cup (32 tbs)|
Rinse chicken; pat dry with paper towels.
Combine flour, celery salt, thyme, pepper and marjoram in shallow bowl.
Pour buttermilk into medium bowl.
Heat oil in large skillet* over medium heat until oil reaches 340°F on deep-fat thermometer.
Dip half the chicken in buttermilk, one piece at a time; shake off excess buttermilk.
Coat with flour mixture; shake off excess.
Dip again in buttermilk, then coat with flour mixture.
Fry chicken, skin side down, 10 to 12 minutes or until brown; turn and fry 12 to 14 minutes or until brown and chicken is no longer pink in center.
Drain on paper towels.
Repeat with remaining chicken, buttermilk and flour mixture.
Serving size: Complete recipe
Calories 6622 Calories from Fat 4321
% Daily Value*
Total Fat 488 g750.8%
Saturated Fat 68.5 g342.6%
Trans Fat 0 g
Cholesterol 952.4 mg317.5%
Sodium 3184 mg132.7%
Total Carbohydrates 215 g71.7%
Dietary Fiber 10.3 g41.1%
Sugars 0.9 g
Protein 334 g667.6%
Vitamin A 22.1% Vitamin C 59.3%
Calcium 35.6% Iron 181.6%
*Based on a 2000 Calorie diet