Fried Chicken Recipe

by NeemTime.com Editors
0 comments 4 minutes read
Fried Chicken Recipe

Fried Chicken Recipe: Based on NeemTime research

Ingredients:

For the Chicken Marinade:

4 bone-in, skin-on chicken thighs (about 2 lbs) – 1,080 calories

1 cup buttermilk – 150 calories

1 tablespoon hot sauce (optional) – 0 calories


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1 teaspoon salt – negligible calories

1/2 teaspoon black pepper – negligible calories

1/2 teaspoon garlic powder – 3 calories

1/2 teaspoon onion powder – 3 calories

For the Coating:

1 cup all-purpose flour – 455 calories

1 teaspoon salt – negligible calories

1 teaspoon black pepper – negligible calories

1 teaspoon paprika – 6 calories

1/2 teaspoon garlic powder – 3 calories

1/2 teaspoon onion powder – 3 calories

1/2 teaspoon cayenne pepper (optional for spice) – 3 calories

1/2 cup buttermilk (for dipping) – 75 calories

For Frying:

Vegetable oil for frying (about 2 cups) – 3,840 calories (for deep frying, assuming you absorb about 1/4 of the oil)


Total Calories for the Entire Recipe:

Total Calories for 4 servings = 5,574 calories
Calories per serving (1/4 of the total) = 1,394 calories


Instructions:

1. Prepare the Chicken Marinade

Combine the Marinade Ingredients: In a bowl, combine 1 cup buttermilk, 1 tablespoon hot sauce (optional), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
(150 calories from buttermilk, negligible from spices and hot sauce)

Marinate the Chicken: Place the 4 chicken thighs in a large bowl or ziplock bag and pour the buttermilk mixture over them. Ensure the chicken is fully submerged.
(1,080 calories from chicken thighs)

Refrigerate: Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor and tenderness.
(No calories added during this step.)



2. Prepare the Coating

Combine the Dry Coating Ingredients: In a shallow bowl or large plate, combine 1 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon cayenne pepper (optional).
(455 calories from flour, 6 calories from paprika, 3 calories from garlic powder, 3 calories from onion powder, 3 calories from cayenne pepper)

Prepare the Dipping Buttermilk: In another shallow bowl, pour 1/2 cup buttermilk.
(75 calories from buttermilk)

3. Coat the Chicken

Dredge the Chicken: After the chicken has marinated, remove it from the buttermilk, allowing any excess liquid to drip off. Dip each piece of chicken into the buttermilk mixture, ensuring it is well-coated.

Coat in Flour Mixture: Immediately transfer the chicken to the flour mixture. Coat each piece thoroughly, pressing the flour onto the chicken to ensure an even coating.
(No additional calories here, as flour and buttermilk were already accounted for.)

4. Heat the Oil for Frying

Heat the Oil: In a large heavy skillet or deep fryer, heat about 2 cups of vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature, as this helps the chicken fry evenly and avoids sogginess.
(3,840 calories for the oil, but we assume that around 1/4 of the oil is absorbed during frying, so approximately 960 calories will be used.)

Test the Oil: You can test the oil by dropping a small amount of the flour mixture into the oil; if it sizzles and floats, the oil is ready.
(No calories added in this step.)



5. Fry the Chicken

Fry the Chicken: Carefully place the coated chicken pieces into the hot oil. Avoid overcrowding the pan; cook in batches if necessary. Fry the chicken for about 8-10 minutes per side or until golden brown and crispy, and the internal temperature reaches 165°F (74°C).
(No calories added during this step, as the frying process only uses a portion of the oil.)

6. Drain the Chicken

Drain Excess Oil: Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.
(No calories added in this step.)

7. Serve the Fried Chicken

Serve: Allow the chicken to rest for a few minutes before serving. Serve hot with your favorite sides like mashed potatoes, coleslaw, or cornbread.
(No additional calories.)


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Total Calories Per Serving:

Total Calories for 4 servings = 5,574 calories

Calories per serving (1/4 of the total) = 1,394 calories


This fried chicken recipe creates a crunchy, flavorful coating on the outside while keeping the chicken tender and juicy on the inside. The buttermilk marinade helps tenderize the chicken and gives it flavor, while the flour coating creates the crispy texture we love. Though frying adds significant calories due to the oil used, it’s an essential step in making the chicken golden and crispy. Enjoy this crispy fried chicken as a comforting and delicious meal!

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