Deep-fried chicken

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 16

Nutritional value per serving:

Calories 830, total fat 59 G., saturated fats 9 G., proteins 34 G., carbohydrates 40 G., fiber 2 G., cholesterol 114 mg, sodium 620 mg, sugar 2 G.

Jason Sievers' recipe skips the hours-long marinade for the chicken, instead quickly dredges each piece in flour, then dips it in buttermilk and dredges it again. "Make sure the chicken is coated very evenly, otherwise you won't get the crispy crust you want," he advises.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 organic free-range chickens
Vegetable oil, for frying
6 cups of flour
5 tablespoons of salt
4 tablespoons ground black pepper
2 tbsp garlic powder
1 tbsp onion powder
2 tsp cayenne pepper
2 cups of sour milk or kefir

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat oil in a heavy-bottomed skillet on the stovetop or in a deep fryer to 160°C. Cut the chicken into 4 breasts, 4 thighs, 4 legs, and 4 wings, and set aside.
In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Set aside. Transfer the buttermilk to another bowl large enough to accommodate the chicken. Place the chicken in the bowl. Place the bowl with the buttermilk and the bowl with the flour mixture next to each other.

Take the breasts, lightly dust them with the flour mixture, then dip them in the buttermilk, covering them completely, and then roll them in the flour mixture.
Press the flour mixture into the wet chicken. The pieces must be thoroughly coated, otherwise the desired crispiness will not be achieved. Carefully lower the breasts into the hot oil. Coat the remaining chicken pieces in the same order: thighs, legs, and wings.
By the time you add the last wing, you should have 16 pieces of chicken in the fryer. Set the timer for 15 minutes.
After 15 minutes, take a meat thermometer and measure the internal temperature of the chicken breast. At an internal temperature of 180°F (82°C), the chicken is done. Keep in mind that the chicken will continue to cook after you remove it from the fryer.
Remove the chicken from the oil and let it drain for 5 minutes on paper towels. Let it cool for another 10 minutes and serve.

Categories:

recipe / Calorie content of prepared meals / Picnic / Deep-frying / Summer dishes / Party Dishes / Appetizers / Beer snacks / Snacks with sauces / Meat appetizers / Food Network - recipes