Southern · lunch

Buttermilk Skillet Fried Chicken

Name: Buttermilk Skillet Fried Chicken
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 2 cups buttermilk; 3-4 pounds of chicken pieces : drumsticks, tights and breast; 1 tablespoon cornstarch; 1 Egg; 1 tablespoon paprika; 1 tablespoon pepper; 1/4 c. plain flour; 1/2 teaspoon salt; Vegetable oil for frying

“You can never have too many Southern recipes, so give Buttermilk Skillet Fried Chicken a try. One portion of this dish contains roughly 49g of protein, 43g of fat, and a total of 657 calories. For $1.36 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. 5 people found this recipe to be yummy and satisfying. It works well as a rather cheap main course. It is brought to you by Foodista. Head to the store and pick up egg, paprika, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a good spoonacular score of 66%. If you like this recipe, take a look at these similar recipes: Buttermilk Skillet Fried Chicken, Buttermilk Skillet Fried Chicken, and Favorite Buttermilk Skillet-Fried Chicken from 'Mastering the Art of Southern Cooking.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Buttermilk2 cups
Chicken pieces : drumstickstights and breast3 lb
Cornstarch1 tbsp
Egg1
Paprika1 tbsp
Pepper1 tbsp
Flour¼ cup
Salt½ tsp
Vegetable oil4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	1233 kcal
Protein	79.9 g
Fat	97.5 g
of which saturates	57.6 g
Carbohydrate	7.7 g
of which sugars	0.1 g
Fibre	0.3 g
Salt	2.9 g

Worked out from the 93% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
Clean all the chicken pieces well, remove skin if desired. Using 1 tablespoon salt and tablespoon pepper, season the chicken well all over.In a medium bowl whisk the buttermilk, egg and cup of water.In a large glass baking pan mix together: flour,1 tablespoon salt, tablespoon pepper, paprika and cornstarch.
2
Mix well.Dip chicken in buttermilk then on flour mixture. shaking off any excess flour.In a large heavy bottom skillet heat the oil to a depth of . When oil is hot but not burning add the chicken to the skillet making sure that it is not crowding the pan. Fry chicken turning with thongs so it brown evenly. About 10 to 13 minutes.When the chicken is done place on a paper plate and serve immediately.