Photo: Lily Banse
Buttermilk-and-Herb Fried Chicken
12 ingredients
Serves 4.
openrecipes
Soaking the chicken in seasoned buttermilk flavors the meat right down to the bone and ensures that it stays tender and moist after frying. With every bite, you’ll taste the tangy buttermilk, robust herbs and a hint of spicy heat from the pepper sauce.
Estimated Nutrition (whole recipe, rough)
904
Calories
52g
Protein
27g
Fat
111g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart buttermilk
- 1/3 cup plus 1/2 tsp. table salt
- 1 Tbs. red hot-pepper sauce
- 1 tsp. dried marjoram
- 1 tsp. dried rubbed sage
- 1 tsp. dried thyme
- 1 tsp. dried rosemary, crumbled
- 1 chicken, about 3 1/2 lb.
- 1 1/3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. freshly ground pepper
- Canola oil for frying
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes