Penn Herb Wellness Guide
Buttermilk Fried Chicken
Angie McGowan
Chicken becomes super tender after marinating overnight in buttermilk.
Ingredients
- 4 boneless, skinless chicken breasts, cut into strips
- 2 cups low-fat buttermilk
- Oil for frying
- 2 cups flour
- 2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/4 tsp garlic powder
Directions
- Place chicken in a bowl. Submerge chicken in buttermilk. Let it stay there 6 to 24 hours.
- Preheat oil for frying to 350F in a skillet or in a deep fryer.
- In a bowl, mix together flour, paprika, salt, black pepper, thyme, oregano, and garlic powder.
- Flour each piece of chicken on all sides and then submerge in oil.
- Fry until golden brown. To ensure the chicken is done, bake in a 350F oven for about 10 minutes after frying.
Nutrition Facts
Calories 518
Calories from Fat 160 (31%)
(28%)Total Fat 18g
(14%)Saturated Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
(27%)Cholesterol 80mg
(68%)Sodium 1639mg
(21%)Potassium 729mg
Total Carbohydrate 55g
(3%)Dietary Fiber 1g
Sugars 6g
Sugar Alcohols 0g
(71%)Protein 36g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.