Crispy Southern Fried Chicken

Health score
25%
Crispy Southern Fried Chicken
45 min.
4
738kcal
20.73%sweetness
100%saltiness
13.11%sourness
16.22%bitterness
68.65%savoriness
73.39%fattiness
100%spiciness

Ingredients

  • 1.2 kg .6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs 
  • 500 ml buttermilk 
  • tsp salt 
  • 150 gr flour plain
  • 0.5 tsp salt 
  •  bell pepper smoked canned (you can also use the mild version, but I like spice)
  •  bell pepper smoked canned (you can also use the mild version, but I like spice)
  •  thyme dried
  • tsp pepper black freshly ground
  • servings vegetable oil (I like to use rapeseed oil or sunflower oil)

Equipment

  • bowl
  • frying pan
  • wire rack
  • kitchen thermometer
  • stove

Directions

  1. Pour the buttermilk into a tray or bowl add one teaspoon of salt, mix through and place the chicken pieces into the buttermilk. Depending on the size and shape of your bowl you may need a little bit more buttermilk in order that the chicken is covered. Cover with some cling film and place in the fridge for up to 8 hours.
  2. Remove before frying to give enough time to bring the meat up to room temperature.
  3. In a dish or bowl combine the flour, half teaspoon of salt, smoked paprika, thyme and pepper.
  4. Combine with your fingers or a fork.
  5. Remove the chicken from the buttermilk marinade and dispose of the marinade. Shake off most of the drips and then dredge the chicken in your flour mix making sure each piece is covered completely.
  6. Heat about 1.5cm / 0.5 in. of oil in a heavy bottomed wide pan. While this is heating up you can get a wire rack ready to drain the chicken. I do this by placing kitchen paper over the rack.
  7. The oil temperature should be about 170C / 340F for frying. I dont check with a thermometer but by putting a piece of bread in the oil and it is ready when it fizzes and turns brown quickly. The time the oil takes to heat up will depend on the thickness of the metal of your pan, your stove top and the quantity of oil you have used.
  8. You will probably have to cook in batches so as not to over load the pan. I start with the thighs which need a little bit more time than the legs.
  9. Place each one carefully in the pan and fry, covered, on a good strong simmer for anywhere between 8 to 12 minutes on each side. The heat needs to be high enough to give you a nice brown colour and a crisp finish.
  10. Remove and set on the rack to drain. Then do the same with the legs, giving them a couple of minutes less than the thighs.

Nutrition Facts

Calories738kcal
Protein20.2%
Fat56.5%
Carbs23.3%

Properties

Glycemic Index
50.5
Glycemic Load
24.18
Inflammation Score
-9
Nutrition Score
35.111739130435%

Flavonoids

Luteolin
0.73mg
Kaempferol
0.02mg
Quercetin
0.27mg

Taste

Sweetness:
20.73%
Saltiness:
100%
Sourness:
13.11%
Bitterness:
16.22%
Savoriness:
68.65%
Fattiness:
73.39%
Spiciness:
100%

Nutrients percent of daily need

Calories:738.39kcal
36.92%
Fat:46.25g
71.15%
Saturated Fat:12.16g
75.99%
Carbohydrates:42.91g
14.3%
Net Carbohydrates:39.09g
14.21%
Sugar:11.3g
12.55%
Cholesterol:172.98mg
57.66%
Sodium:1154.72mg
50.21%
Protein:37.21g
74.42%
Vitamin C:152.91mg
185.35%
Vitamin A:4114.17IU
82.28%
Selenium:48.35µg
69.08%
Vitamin B3:11.62mg
58.08%
Vitamin B6:0.96mg
47.82%
Phosphorus:446.07mg
44.61%
Vitamin B2:0.75mg
44.03%
Vitamin K:45.39µg
43.23%
Vitamin B1:0.55mg
36.41%
Folate:138µg
34.5%
Vitamin B5:2.73mg
27.3%
Manganese:0.53mg
26.34%
Vitamin B12:1.54µg
25.68%
Zinc:3.59mg
23.96%
Vitamin E:3.56mg
23.7%
Potassium:820.42mg
23.44%
Iron:4.15mg
23.04%
Calcium:187.37mg
18.74%
Magnesium:69.68mg
17.42%
Fiber:3.82g
15.29%
Vitamin D:1.82µg
12.13%
Copper:0.21mg
10.49%
Source:Foodista