fried chicken
Did you miss me? We here at the smittenkitchen are terribly sorry about this week’s downtime; I’ll do better to warn you (oh, and myself) next time. However, it was all in the name of, in Martha Stewart parlance, a “very good thing” which is a long-overdue migration from a hosting system whose customer service was nonexistent and whose servers we’d apparently long outgrown to a new, shiny and already more helpful one. There are still a few kinks being worked out, and there are still people (probably about one-third of you) for whom this site is not fully back up, but by the end of the weekend this will hopefully just be a blip on the radar screen of the complicated world of DNS propagation.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 2 (3 1/2 to 4-pound) chickens, cut into 10 pieces each (breasts cut in half)
- 5 cups buttermilk
- 1 cup kosher salt
- 2 medium garlic heads, mashed but not peeled
- 1/4 cup sugar
- 2 tablespoons paprika
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups buttermilk
- 6 cups flour