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Crispy Southern Fried Chicken

 
One serving costs about $0.87

$0.87 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:58%

Spoonacular Score: 58%

 

Crispy Southern Fried Chicken might be just the Southern recipe you are searching for. This recipe serves 4. One serving contains 613 calories, 36g of protein, and 35g of fat. For 87 cents per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil to fry the chicken, pt. buttermilk, oz. flour, and a few other things to make it today. Not a lot of people really liked this main course. It is brought to you by Foodista. 2 people were glad they tried this recipe. From preparation to the plate, this recipe takes about about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is good. Similar recipes include Crispy Southern Fried Hot Wings, Southern Oven-Baked Crispy Chicken, and Southern Fried 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 Bully Hill Vineyards Dry Riesling with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Bully Hill Vineyards Dry Riesling



» Get this wine on Amazon.com

Ingredients

Servings:
1.51 lb
1.51 lb chicken legs
chicken legs
2.08 cups
2.08 cups buttermilk
buttermilk
1
1  salt
salt
5.29 oz
5.29 oz plain flour
plain flour
0.5 tsps
0.5 tsps salt
salt
2
2  canned smoked paprika
canned smoked paprika
2
2  dried thyme
dried thyme
1
1  black pepper
black pepper
some
some vegetable oil
vegetable oil
1.51 lb chicken legs
1.51 lb
chicken legs
2.08 cups buttermilk
2.08 cups
buttermilk
1  salt
1
salt
5.29 oz plain flour
5.29 oz
plain flour
0.5 tsps salt
0.5 tsps
salt
2  canned smoked paprika
2
canned smoked paprika
2  dried thyme
2
dried thyme
1  black pepper
1
black pepper
some vegetable oil
some
vegetable oil

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: $0.87
Ingredient
1.2 kgs chicken legs
500 milliliters buttermilk
150 grs plain flour
2 canned smoked paprika
2 dried thyme
1 black pepper
some vegetable oil
Price
$1.96
$1.02
$0.20
$0.10
$0.11
$0.03
$0.06
$3.47

Nutritional Information

Quickview
612k Calories
36g Protein
35g Total Fat
35g Carbs
14% Health Score
Limit These
Calories
612k
31%

Fat
35g
54%

  Saturated Fat
12g
80%

Carbohydrates
35g
12%

  Sugar
6g
7%

Cholesterol
172mg
58%

Sodium
566mg
25%

Get Enough Of These
Protein
36g
72%

Selenium
48µg
69%

Vitamin B3
10mg
52%

Phosphorus
414mg
41%

Vitamin B2
0.65mg
38%

Vitamin B1
0.48mg
32%

Vitamin B6
0.62mg
31%

Vitamin B12
1µg
26%

Vitamin B5
2mg
24%

Zinc
3mg
22%

Folate
82µg
21%

Iron
3mg
18%

Calcium
169mg
17%

Manganese
0.34mg
17%

Potassium
573mg
16%

Magnesium
55mg
14%

Vitamin A
634IU
13%

Vitamin D
1µg
12%

Copper
0.19mg
9%

Vitamin K
6µg
6%

Fiber
1g
5%

Vitamin E
0.77mg
5%

Vitamin C
1mg
1%

covered percent of daily need

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