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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:56%

Spoonacular Score: 56%

 

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.

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. One wine you could try is Georg Albrecht Schneider Niersteiner Paterberg Riesling Kabinett. It has 4.2 out of 5 stars and a bottle costs about 14 dollars.

Georg Albrecht Schneider Niersteiner Paterberg Riesling Kabinett

Much of the estate’s 12+ acre property in the Patterberg vineyard site is planted to Riesling. Red sandstone soils are predominant in the best sites that yield rich and spicy wines. Riesling thrives in the rocky and lime-driven chalk soils.This has an enticing and delicate floral note to the luscious berry and dark current flavors. The finish exudes ripe apricot flavors and hints of cream.A perfect match for strong Indian and Asian spiced dishes. Also fantastic with a spiced duck leg, dishes with acidic sauces, roasted vegetables, and soft cheeses.

» Get this wine on Wine.com

Ingredients

Servings:
1.51 lb
1.51 lb chicken legs
chicken legs
16.91 fl. oz
16.91 fl. oz buttermilk
buttermilk
0
0  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
16.91 fl. oz buttermilk
16.91 fl. oz
buttermilk
0  salt
0
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

Tips

Health Tips

  • 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!

  • 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.

  • 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.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • 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!

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

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

  • get more cooking tips

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