Fried Chicken – a delicious recipe with chicken, buttermilk, garlic, onion powder, sweet paprika, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place the buttermilk, garlic powder, onion powder, paprika, cayenne pepper, and hot sauce into a large resealable plastic bag.
2
Add the chicken to the bag, seal and place directly into the refrigerator for at least 2 hours and up to 24 hours.
3
Add the oil to a large stock pot and heat to 375 u00b0F.
4
Place the Lunch Shore(R) Chicken Breading Mix into a large shallow dish.
5
Remove the chicken from the buttermilk and dredge each piece in the breading mix.
6
Carefully add half the breaded chicken to the oil, do not overcrowd the pan.
7
Fry the chicken for 18-20 minutes turning once.
8
Carefully remove the chicken from the oil using long handled tongs to a plate lined with paper towels. 9. Serve the chicken immediately.
3744
kcal
Calories
352
g
Fat
5
g
Carbs
150
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 pounds fryer chicken cut into 8 pieces, 2 cups buttermilk, 1 tablespoon garlic powder, 1 tablespoon onion powder, and more.
Yes, Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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