Chicken Fried in Buttermilk Batter
|Bone in chicken thighs||8|
|Buttermilk||2 Cup (32 tbs)|
|Corn flakes||4 Cup (64 tbs)|
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
Rinse and pat dry the chicken.
Place the Corn Flakes in a food processor and pulse until crumbed. If you don’t have one go ahead and place them in a sealed bag and crush with a rolling pin.
Place in a shallow pan.
Season with salt & pepper.
In a separate bowl, whisk together the buttermilk, eggs and flour. Season with salt & pepper.
Heat a wok or a large skillet with about 2 inch deep vegetable oil. Heat until the oil is 350 degrees.
Place the chicken into the batter and place into the Corn Flakes. Press well to coat well.
Place the chicken thighs in the hot oil, in a single layer.
Do not pile.
Fry until chicken has a brown, hard crust on the bottom. Using tongs, carefully flip the chicken.
Fry until chicken is cooked through, between 17 to 20 minutes or until internal heat registers 175 degrees.
Place on a plate lined with paper towels and drain excess oil.
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Calories 1162 Calories from Fat 809
% Daily Value*
Total Fat 91 g140.6%
Saturated Fat 12.9 g64.5%
Trans Fat 0.1 g
Cholesterol 220.3 mg73.4%
Sodium 544.6 mg22.7%
Total Carbohydrates 49 g16.3%
Dietary Fiber 1.3 g5%
Sugars 3.1 g
Protein 38 g75.7%
Vitamin A 18.3% Vitamin C 14.1%
Calcium 2.9% Iron 55.2%
*Based on a 2000 Calorie diet