Fried Chicken (The Yellow Rose)
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½quart buttermilk
- 1tablespoon poultry seasoning
- 1tablespoon salt
- 4½cups all-purpose flour
- 2three-pound fryer chickens, cut into serving pieces
- Vegetable oil for frying
Nutritional analysis per serving (8 servings)
1409 calories; 108 grams fat; 15 grams saturated fat; 1 gram trans fat; 66 grams monounsaturated fat; 20 grams polyunsaturated fat; 57 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 52 grams protein; 1127 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the buttermilk and the poultry seasoning, ½ tablespoon of salt and ½ cup of flour. Mix well. Place 4 cups flour and ½ tablespoon of salt in another large bowl or baking pan. Dip chicken pieces in the batter then roll them in the flour.
- Step 2
In a deep pot, heat about three inches of oil to 350 degrees.
- Step 3
Drop the chicken pieces in the hot oil, several at a time, and cook about 15 minutes, or until dark-golden brown. Remove and drain on paper towels and keep warm before serving (the sooner served the better).
- The chicken can also be pan-fried. To do so, prepare chicken in identical manner. In heavy skillet (preferably cast iron), add about 1 inch of oil. Heat oil over high flame to about 375 degrees. Add chicken pieces and reduce heat to medium flame. Cook 10 to 12 minutes on each side, or until dark golden-brown. Do not allow oil to smoke (if it looks too hot adjust as you go along). Turn up the heat just before flipping the chicken pieces (this seals the batter when you flip), then return to medium.
Private Notes
Comments
I've found swapping out the a-flour for cornstarch works much better. It's a lighter medium to fry with and produced a wickedly crisp bird.
I've found swapping out the a-flour for cornstarch works much better. It's a lighter medium to fry with and produced a wickedly crisp bird.
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