Southern Buttermilk Fried Chicken Recipe
Ingredients
| Chicken pieces/Null | 3 Pound (NULL) | |
| All purpose flour/Null | 2 Cup (32 tbs) (NULL) | |
| Celery salt/Null | 1 1⁄2 Teaspoon (NULL) | |
| Dried thyme/Null | 1 Teaspoon (NULL) | |
| Black pepper/Null | 1⁄2 Teaspoon (NULL) | |
| Dried marjoram/Null | 1⁄2 Teaspoon (NULL) | |
| Buttermilk/Null | 1 3⁄4 Cup (28 tbs) (NULL) | |
| Vegetable oil/Null | 2 Cup (32 tbs) (NULL) |
Nutrition Facts
Serving size: Complete recipe
Calories 7929 Calories from Fat 5791
% Daily Value*
Total Fat 651 g1001.6%
Saturated Fat 116.4 g582%
Trans Fat 0 g
Cholesterol 1020.5 mg340.2%
Sodium 3088.7 mg128.7%
Total Carbohydrates 215 g71.7%
Dietary Fiber 10.3 g41.1%
Sugars 0.9 g
Protein 296 g591.7%
Vitamin A 46.1% Vitamin C 43.5%
Calcium 34.2% Iron 182.3%
*Based on a 2000 Calorie diet
Directions
Combine flour, celery salt, thyme, pepper and marjoram in shallow bowl.
Pour buttermilk into medium bowl.
Heat oil in large skillet* over medium heat until oil reaches 340°F on deep-fat thermometer.
Dip half the chicken in buttermilk, one piece at a time; shake off excess buttermilk.
Coat with flour mixture; shake off excess.
Dip again in buttermilk, then coat with flour mixture.
Fry chicken, skin side down, 10 to 12 minutes or until brown; turn and fry 12 to 14 minutes or until brown and chicken is no longer pink in center.
Drain on paper towels.
Repeat with remaining chicken, buttermilk and flour mixture.
Chef
