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Recipe by MyRecipes February 2005

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Recipe Summary test

prep:
10 mins
cook:
1 hr
chill:
2 hrs
total:
3 hrs 10 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with salt and pepper and place chicken in a shallow dish or zip-top plastic bag, then add buttermilk. Cover or seal, and chill for at least 2 hours.

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  • Remove chicken from buttermilk; discard buttermilk immediately. Dredge each piece of chicken in flour.

  • Pour vegetable oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add half of the chicken; cover and cook for 6 minutes. Uncover chicken and cook for 9 minutes. Turn chicken over; cover and cook for 6 minutes. Uncover and continue cooking for 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain chicken on paper towels. Repeat with remaining chicken. Let cool for 10 minutes before serving.

Nutrition Facts

610 calories; fat 22g; saturated fat 4g; protein 57g; carbohydrates 42g; fiber 1g; cholesterol 164mg; sodium 886mg.
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