Buttermilk Fried Chicken Recipe

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1 vote | 1160 views
Servings: 50


Cost per serving $2.14 view details


  1. Cut the chicken into pieces (2 wing portions, 2 drumsticks, 2 thighs, and 4 breast portions). Combine the chicken pieces with the buttermilk, mustard, old bay, and tarragon. Mix well and marinate under refrigetation overnight.
  2. Combine the flour with the poultry seasoning and cayenne. Mix well.
  3. Drain the buttermilk mixture from the chicken on wire racks. Dredge the chicken in the flour mixture and let it sit for about 15 minutes.
  4. Heat the shortening in a larger cast-iron pan over high heat. Dredge the chicken in the flour again. Working in batches, pan fry the chicken until golden brown on both sides.
  5. Place the chicken rack on a sheet pan and bake at 350F/175C until it reaches an internal temperature of 165F/73C.
  6. Serve each chicken portion with 2 fl oz/60 ml gravy on heated plates.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 655g
Recipe makes 50 servings
Calories 1489  
Calories from Fat 997 67%
Total Fat 111.26g 139%
Saturated Fat 30.06g 120%
Trans Fat 10.96g  
Cholesterol 373mg 124%
Sodium 750mg 31%
Potassium 1129mg 32%
Total Carbs 20.44g 5%
Dietary Fiber 0.9g 3%
Sugars 2.99g 2%
Protein 96.72g 155%
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