Recipe courtesy of Deborah Fewell
Recipe courtesy of Deborah Fewell
Show:
Food Network Specials
Episode:
The Next Food Network Star, Part 5
Fried Chicken
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- Level: Easy
- Total: 4 hr 40 min
- Prep: 15 min
- Inactive: 4 hr
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1112
- Total Fat
- 81 g
- Saturated Fat
- 12 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 44 g
- Cholesterol
- 145 mg
- Sodium
- 890 mg
- Level: Easy
- Total: 4 hr 40 min
- Prep: 15 min
- Inactive: 4 hr
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1112
- Total Fat
- 81 g
- Saturated Fat
- 12 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 44 g
- Cholesterol
- 145 mg
- Sodium
- 890 mg
Ingredients
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Directions
- Method:
- In a large baking dish, combine buttermilk and half of each of the seasoned salt, onion powder, and garlic powder. Add chicken pieces to marinade and turn to coat. Marinate in the refrigerator for at least 4 hours.
- Heat the peanut oil to 360 degrees F in a large, heavy Dutch oven.
- Season the flour with the remaining seasoned salt, garlic powder, and onion powder. Remove the chicken from the marinade piece by piece and coat in the flour. Then add to the hot oil to fry. Fry until internal temperature of the chicken is 160 degrees F. Make sure that your oil does not get too hot, otherwise the color of the chicken will turn dark before the chicken is actually done. Transfer chicken to paper towels to drain. Taste the chicken to make sure the seasonings are right (this is called quality control). Serve.
