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Picnic-Fried Chicken

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2 servings


3 hrs


15 min


3 hrs
Trans-fat Free


Amount Measure Ingredient Features
1 cup buttermilk
1 tablespoon black pepper
2 pounds chicken pieces
½ cup all-purpose flour
1 x vegetable oil
for frying
* Camera


Amount Measure Ingredient Features
237 ml buttermilk
15 ml black pepper
907.2 g chicken pieces
118 ml all-purpose flour
1 x vegetable oil
for frying
* Camera


Preheat oven to 375℉ (190℃).

Combine buttermilk and pepper in ceramic bowl or baking dish .

Remove skin from chicken and place chicken in buttermilk.

Cover and refrigerate 3 hours, turning once.

Place flour on plate.

Remove chicken from buttermilk, pat dry and dredge in flour.

Fill large, heavy skillet with 1-inch oil.

When hot, add chicken without crowding and fry, turning once, until golden on both sides.

You may have to fry in batches.

Remove pieces as they are done and drain on paper towels.

Arrange chicken on rack in roasting pan.

Bake 10-to-15 minutes or until chicken is well done.

Let chicken cool to room temperature before refrigerating or packing into picnic hamper.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 305g (10.8 oz)
Amount per Serving
Calories 62745% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 202mg 67%
Sodium 251mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 132g
Vitamin A 8% Vitamin C 2%
Calcium 11% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

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