Recipe courtesy of Sandra Lee
Light and Crispy Fried Chicken
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- Level: Easy
- Total: 27 min
- Prep: 10 min
- Cook: 17 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1432
- Total Fat
- 116 g
- Saturated Fat
- 19 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 63 g
- Cholesterol
- 230 mg
- Sodium
- 1234 mg
- Level: Easy
- Total: 27 min
- Prep: 10 min
- Cook: 17 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1432
- Total Fat
- 116 g
- Saturated Fat
- 19 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 63 g
- Cholesterol
- 230 mg
- Sodium
- 1234 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- In a large bowl mix together the buttermilk, hot sauce and salt and pepper, to taste. Add the chicken parts and turn to coat completely. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
- In a deep heavy-bottomed skillet, heat the canola oil over medium-high heat to 350 degrees F.
- Put the flour in a shallow baking dish or pie plate, stir in the baking soda, poultry seasoning, cayenne pepper, and salt and pepper, to taste.
- Working in 2 batches, shake off excess buttermilk and put the chicken pieces into flour mixture, coating thoroughly. Carefully add them, in batches, to the hot oil and fry until golden brown on the outside and cooked through, about 5 to 7 minutes. Remove from oil and drain on a paper lined sheet tray. Transfer to a baking sheet with a rack and bake in the oven for 10 to 12 minutes. Remove from the oven and transfer to a serving platter to serve.
