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Crispy Southern Fried Chicken

 
One serving costs about $1.25

$1.25 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner Southern
spoonacular Score:75%

Spoonacular Score: 75%

 

Crispy Southern Fried Chicken is a main course that serves 4. One portion of this dish contains around 37g of protein, 46g of fat, and a total of 723 calories. For $1.25 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from spoonacular user wnclee requires salt, tsps of spicy paprika powder, pepper, and oz. flour. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Southern cuisine. Similar recipes include Crispy Southern Fried Chicken, Crispy Southern Fried Chicken, and Crispy Southern Fried Hot Wings.

Riesling, Sparkling Wine, and Zinfandel are my top picks for Fried Chicken. 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 Louis Guntrum Dry Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Louis Guntrum Dry Riesling

The 2016 Louis Guntrum Dry Riesling has a delicate fragrance of white peaches, apricot and juicy pears. Impressive mouthfeel, and lasting flavors. The classical Riesling in expression and elegance.

» Get this wine on Wine.com

Ingredients

Servings:
1.51 lb
1.51 lb .6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs
.6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs
2.11 cups
2.11 cups pt. buttermilk
pt. buttermilk
1 tsp
1 tsp salt
salt
5.29 oz
5.29 oz plain oz. flour
plain oz. flour
0.5 tsps
0.5 tsps salt
salt
2
2  canned smoked tsps of spicy paprika powder
canned smoked tsps of spicy paprika powder
2
2  canned smoked tsps of spicy paprika powder
canned smoked tsps of spicy paprika powder
2
2  dried tsps thyme
dried tsps thyme
1 tsp
1 tsp black pepper
black pepper
some
some vegetable oil to fry the chicken
vegetable oil to fry the chicken
1.51 lb .6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs
1.51 lb
.6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs
2.11 cups pt. buttermilk
2.11 cups
pt. buttermilk
1 tsp salt
1 tsp
salt
5.29 oz plain oz. flour
5.29 oz
plain oz. flour
0.5 tsps salt
0.5 tsps
salt
2  canned smoked tsps of spicy paprika powder
2
canned smoked tsps of spicy paprika powder
2  canned smoked tsps of spicy paprika powder
2
canned smoked tsps of spicy paprika powder
2  dried tsps thyme
2
dried tsps thyme
1 tsp black pepper
1 tsp
black pepper
some vegetable oil to fry the chicken
some
vegetable oil to fry the chicken

Equipment

kitchen thermometer
kitchen thermometer
stove
stove
wire rack
wire rack
bowl
bowl
frying pan
frying pan
kitchen thermometer
kitchen thermometer
stove
stove
wire rack
wire rack
bowl
bowl
frying pan
frying pan


Instructions

1.Pour the buttermilk into a tray or bowl add one teaspoon of salt, mix through and place the chicken pieces into the buttermilk. Depending on the size and shape of your bowl you may need a little bit more buttermilk in order that the chicken is covered. Cover with some cling film and place in the fridge for up to 8 hours. Remove before frying to give enough time to bring the meat up to room temperature. 2.In a dish or bowl combine the flour, half teaspoon of salt, smoked paprika, thyme and pepper. Combine with your fingers or a fork. 3.Remove the chicken from the buttermilk marinade and dispose of the marinade. Shake off most of the drips and then dredge the chicken in your flour mix making sure each piece is covered completely. 4.Heat about 1.5cm / 0.5 in. of oil in a heavy bottomed wide pan. While this is heating up you can get a wire rack ready to drain the chicken. I do this by placing kitchen paper over the rack. 5.The oil temperature should be about 170C / 340F for frying. I dont check with a thermometer but by putting a piece of bread in the oil and it is ready when it fizzes and turns brown quickly. The time the oil takes to heat up will depend on the thickness of the metal of your pan, your stove top and the quantity of oil you have used. 6.You will probably have to cook in batches so as not to over load the pan. I start with the thighs which need a little bit more time than the legs. Place each one carefully in the pan and fry, covered, on a good strong simmer for anywhere between 8 to 12 minutes on each side. The heat needs to be high enough to give you a nice brown colour and a crisp finish. Remove and set on the rack to drain. Then do the same with the legs, giving them a couple of minutes less than the thighs.

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

Price Breakdown

Cost per Serving: $1.55
Ingredient
1.2000000476837158 kgs .6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs
500 milliliters pt. buttermilk
150 grs plain oz. flour
2 canned smoked tsps of spicy paprika powder
2 canned smoked tsps of spicy paprika powder
2 dried tsps thyme
1 teaspoon black pepper
some vegetable oil to fry the chicken
Price
$1.96
$1.03
$0.20
$1.20
$1.20
$0.31
$0.06
$0.22
$6.18

Nutritional Information

Quickview
738 Calories
37g Protein
46g Total Fat
42g Carbs
25% Health Score
Limit These
Calories
738k
37%

Fat
46g
71%

  Saturated Fat
12g
76%

Carbohydrates
42g
14%

  Sugar
11g
13%

Cholesterol
172mg
58%

Sodium
1154mg
50%

Get Enough Of These
Protein
37g
74%

Vitamin C
152mg
185%

Vitamin A
4114IU
82%

Selenium
48µg
69%

Vitamin B3
11mg
58%

Vitamin B6
0.96mg
48%

Phosphorus
446mg
45%

Vitamin B2
0.75mg
44%

Vitamin K
45µg
43%

Vitamin B1
0.55mg
36%

Folate
138µg
35%

Vitamin B5
2mg
27%

Manganese
0.53mg
26%

Vitamin B12
1µg
26%

Zinc
3mg
24%

Vitamin E
3mg
24%

Potassium
820mg
23%

Iron
4mg
23%

Calcium
187mg
19%

Magnesium
69mg
17%

Fiber
3g
15%

Vitamin D
1µg
12%

Copper
0.21mg
10%

covered percent of daily need

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