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Ingredientes
- 1/2 c. coarse salt (or possibly 6 tbspns table salt)
- 1 whl chicken serving size pcs
- 1 1/2 c. all-purpose flour
- 1/4 c. cornmeal
- 2 tsp dry thyme or possibly oregano and/or possibly
- 1 pch cayenne pepper
- 1 tsp table salt
- 1/2 tsp freshly-grnd black pepper
- 2 x Large eggs
- 1/2 c. buttermilk Peanut oil for frying
Direcciones
- In a large bowl or possibly pot, dissolve 1/2 c. coarse salt in 3 qts of water. Rinse chicken pcs, and add in to bowl. Cover, and chill for 2 hrs. Remove chicken pcs, and rinse under cold water. Clear space in the refrigerator to accommodate a wire cooling rack.
- Mix together the flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk the Large eggs, then whisk in the buttermilk. Dip half the chicken pcs in the buttermilk, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pcs. Put the rack on a jelly-roll pan or possibly cookie sheet, and place in the refrigerator for at least 1 hour, but preferably 2, to set.
- Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat.
- When oil reaches 365 degrees (if you do not have a thermometer, simply wait till the oil starts to smoke - very warm oil is fine for this recipe), arrange chicken pcs in the pan, skin-side down, and cover pan. After 5 min, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace - not too rapidly and not too slowly. (Medium to medium-high heat is best, depending on the heat conductivity of your pan.) Rearrange pcs if some are browning more quickly than others. After 5 more min, turn the pcs over. Cook uncovered for 8 to 10 more min or possibly till done. Meanwhile, thoroughly wash and dry the wire rack while the chicken is cooking.
- Remove the fried chicken to the cleaned wire rack set over a jelly-roll pan or possibly cookie sheet. Let drain for 5 min, and serve.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 4 servings | |
| Calories 907 | |
| Calories from Fat 447 | 49% |
| Total Fat 49.58g | 62% |
| Saturated Fat 14.17g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 336mg | 112% |
| Sodium 14980mg | 624% |
| Potassium 690mg | 20% |
| Total Carbs 44.21g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.5g | 0% |
| Protein 66.08g | 106% |
