• prep: 45 min
  • cook: 0 hr
  • total: 45 min
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  • servings:
  • Summary

    An overnight soak in buttermilk and a quick dredge in a seasoned cornstarch and flour mixture helps ensure the crust on this traditional fried chicken is particularly crisp.

    Ingredients

    • 1 1/4 cups all-purpose flour
    • 2/3 cup cornstarch
    • Coarse salt and ground pepper
    • 1 quart buttermilk
    • 1 chicken (3 1/2 to 4 pounds), cut into 10 pieces, or 10 skin-on legs or thighs
    • 3 cups vegetable oil

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 1926 % Daily Value *
    • Total Fat: 80 g 123.6%
    • Saturated Fat: 16 g 77.83%
    • Trans Fat: 0 g %
    • Cholesterol: 568 mg 189.46%
    • Sodium: 1325 mg 55.21%
    • Calcium: 1275 mg 127.48%
    • Potassium: 3995 mg 114.15%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 30.67%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 99 g %
    • Dietary Fiber: 2 g 6.72%
    • Sugar: 51 g
    • Protein: 195 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 7.72%
    • Vitamin C 9.87%
    • Vitamin D 6.9%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat11
    • Exchange - Fruit0
    • Exchange - NonFat Milk4
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables0
    • Exchange - Lean Meat22
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total4 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy4 c
    • MyPlate - Protein Total18 oz-eq

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