Recipe Details
Ingredients
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3chicken leg quarters, cut into thighs and drumsticks
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2cupsbuttermilk, or as needed to cover
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¾cupall-purpose flour
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¼cupcornmeal
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1tablespoonsalt
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1teaspoongranulated onion
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1teaspoongranulated garlic
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1teaspoonground thyme
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½teaspoonpaprika
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¼teaspoonmonosodium glutamate (MSG) (Optional)
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¼teaspoonbaking powder
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⅛teaspooncayenne pepper
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4largeegg whites, beaten until foamy
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4cupsvegetable oil for frying, or as needed
Cooking Directions
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Place chicken thighs and drumsticks in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
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Combine flour, cornmeal, salt, granulated onion, granulated garlic, thyme, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
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Remove chicken from buttermilk and shake off excess; discard buttermilk. Pat chicken dry with paper towels. Dip chicken in beaten egg whites, then press in flour mixture to coat. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
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Meanwhile, fill a cast iron skillet or deep fryer to about 1/3 full of oil and heat to 350 degrees F (175 degrees C). Preheat the oven to 250 degrees F (120 degrees C).
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Fry chicken in hot oil in batches until golden brown, no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C). Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep fried chicken warm in the preheated oven while frying remaining pieces.
Tips
Thighs may take longer to fry than drumsticks.
Editor’s Notes:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe3 | |
Calories767 | |
% Daily Value * | |
Total Fat 39g |
50% |
Saturated Fat 9g |
44% |
Cholesterol 149mg |
50% |
Sodium 2789mg |
121% |
Total Carbohydrate 47g |
17% |
Dietary Fiber 2g |
7% |
Total Sugars 9g |
|
Protein 55g |
111% |
Vitamin C 3mg |
3% |
Calcium 254mg |
20% |
Iron 5mg |
28% |
Potassium 759mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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