Chili-fried Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Main dish, Picnics, Poultry | 6 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 1 | T | Salt |
| 1 | T | Ground red pepper |
| 2 | t | Chili powder |
| 2 | t | Ground black pepper |
| 1 | t | Poultry seasoning |
| 1 | c | Buttermilk |
| 2 | Eggs | |
| 2 | 3 to 3 1/2 lb. packages | |
| chicken pieces | ||
| Vegetable oil |
INSTRUCTIONS
Combine first 6 ingredients in a heavy-duty zip-top plastic bag; set aside. Whisk together buttermilk and eggs in a shallow dish. Add 2 to 3 chicken pieces at a time to bag; seal and shake to coat. Dip chicken in egg mixture; return to bag, seal and shake to coat again. Pour oil to a depth of 1 inch into a large heavy skillet; heat to 375øF. Fry chicken in batches in hot oil over medium-high heat 10 minutes on each side or until done. Drain on paper towels. Serve immediately, or cover and chill. Yield: 6 to 8 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Summertime 1999 Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 8, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 63.6mg
Sodium: 1673.3mg
Potassium: 303.8mg
Carbohydrates: 51.5g
Fiber: 2.2g
Sugar: 2.7g
Protein: 13g