olive oil or sunflower oil, about 2 cm deep in pan
Serving Size: 1 (673) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 723 g51 %
Total Fat 80.4 g123 %
Saturated Fat 23.2 g115 %
Cholesterol 536.1 mg
Sodium 2213.4 mg
Dietary Fiber 2.3 g9 %
Sugars 8.3 g33 %
Protein 106.5 g
Rinse chicken, cut off excess fat, cut any very big pieces in half.
Combine Buttermilk, a few squirts of Tabasco Sauce and eggs in a bowl; whisk to blend well.
(Tip: Marinating for a few hours in the Buttermilk mixture gives the chicken more flavour).
In a large container with a lid, combine and sift the flour and dry ingredients.
(Tip: I use a coffee grinder to powder the herbs to help release their flavour!).
Dip the pieces of chicken in the Buttermilk mixture; let excess drip off back into the bowl. Then put a few chicken pieces in the dry ingredients container, put the lid on and shake to coat thoroughly (a plastic bag would probably work just as well but I like to think I’m getting some use out of Shirl’s Tupperware). Place coated pieces on a rack and repeat with remaining chicken pieces. Leave them for about 30 minutes for the coating to get nice and moist.
Heat oil in fry pan to 6 o’clock position on stove top element control. When oil is hot, but not smoking, fry chicken, a few pieces at a time until only light brown on both sides (don’t crowd that pan). After frying each batch, place them on a rack in a 160º(about 320F) oven (don’t forget to put a tray under the rack to catch the drips!). This process is important, as it both drains excess oil from the chicken as well as finishes cooking it in a very effective salute to healthy cooking!
Chicken breasts will take a little less time than boney pieces – thighs take the longest, so cook thighs and legs first. That way they will spend a bit longer in the oven than the breasts. Pierce with a fork to see if juices run clear to check for doneness. The end result is simply fantastic.