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Crispy Buttermilk Fried Chicken

 
One serving costs about $0.62

$0.62 per serving

53 people like this recipe

53 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner Southern
spoonacular Score:39%

Spoonacular Score: 39%

 

Forget going out to eat or ordering takeout every time you crave Southern food. Try making Crispy Buttermilk Fried Chicken at home. One portion of this dish contains roughly 16g of protein, 15g of fat, and a total of 260 calories. For 62 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. 53 people found this recipe to be delicious and satisfying. This recipe from Foodista requires vegetable oil, buttermilk, salt, and paprika. It works best as a main course, and is done in roughly around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is rather bad. Users who liked this recipe also liked Crispy Buttermilk Fried Chicken, Crispy Buttermilk Fried Chicken, and Crispy Oven Fried Buttermilk Chicken.

Fried Chicken can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Selbach Incline Dry Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Selbach Incline Dry Riesling

Vinified in stainless steel, with just a hint of residual sugar, this wine vividly represents all that Mosel wine should be – Fruity with vibrant acidity, clarity, and precision; all highlighted by intense slate driven minerality. As an introduction to what one can gleam from great Mosel wine, Selbach’s ‘Incline’ is incredible. You may find the "Doctor" has been dosing you with the wrong medicine.

» Get this wine on Wine.com

Ingredients

Servings:
0.96 lb
0.96 lb chicken
chicken
0.75 cups
0.75 cups flour
flour
2 tsps
2 tsps salt
salt
1 tsp
1 tsp paprika
paprika
1 tsp
1 tsp pepper
pepper
1 cup
1 cup buttermilk
buttermilk
some
some vegetable oil
vegetable oil
0.96 lb chicken
0.96 lb
chicken
0.75 cups flour
0.75 cups
flour
2 tsps salt
2 tsps
salt
1 tsp paprika
1 tsp
paprika
1 tsp pepper
1 tsp
pepper
1 cup buttermilk
1 cup
buttermilk
some vegetable oil
some
vegetable oil


Instructions

Mix flour, salt, paprika and pepper. Dip chicken in buttermilk and then into flour mixture. Cook chicken in oil, starting on medium-high heat, then, when chicken is browned, reduce heat to medium and cook an additional 30 to 35 minutes until chicken is done (approx 150-155 degrees F internal), turning occasionally.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.62
Ingredient
2 pounds chicken
¾ cups flour
2 teaspoons salt
1 teaspoon paprika
1 teaspoon pepper
1 cup buttermilk
some vegetable oil
Price
$2.89
$0.12
$0.01
$0.10
$0.06
$0.49
$0.06
$3.74

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
259 Calories
16g Protein
14g Total Fat
14g Carbs
4% Health Score
Limit These
Calories
259
13%

Fat
14g
23%

  Saturated Fat
5g
36%

Carbohydrates
14g
5%

  Sugar
2g
2%

Cholesterol
58mg
20%

Sodium
868mg
38%

Get Enough Of These
Protein
16g
33%

Vitamin B3
5mg
30%

Selenium
17µg
25%

Phosphorus
159mg
16%

Vitamin B6
0.28mg
14%

Vitamin B2
0.24mg
14%

Vitamin B1
0.19mg
12%

Vitamin B5
0.89mg
9%

Folate
35µg
9%

Manganese
0.17mg
9%

Iron
1mg
8%

Zinc
1mg
8%

Vitamin B12
0.41µg
7%

Vitamin A
333IU
7%

Potassium
220mg
6%

Calcium
59mg
6%

Magnesium
23mg
6%

Vitamin D
0.67µg
4%

Copper
0.07mg
4%

Vitamin E
0.44mg
3%

Vitamin K
2µg
3%

Fiber
0.62g
2%

Vitamin C
1mg
1%

covered percent of daily need

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