Southern fried chicken
- Good for lunch
Less suited for dinner.
Home-style crisp chicken pieces in seasoned flour coating.
6 servingsFinal yield 1,050 g
Ingredients
- 900 gChicken, broilers or fryers, thigh, meat and skin, raw
- 180 gWheat flour, white, all-purpose, unenriched
- 110 gEgg, whole, raw, fresh
- 180 gMilk, whole, 3.25% milkfat, with added vitamin D
- 6 gSpices, paprika
- 3 gSpices, pepper, red or cayenne
- 7 gSalt, table
- 210 gOil, soybean, salad or cooking
Method
- Divide chicken thighs into eight pieces of about 110 g and pat them dry. Mix flour with paprika, cayenne and salt.
- Beat egg with milk in a shallow bowl. Coat each piece first in the seasoned flour.
- Dip the floured pieces in egg mixture and coat once more in flour; press the coating on gently.
- Heat about 1,200 g soybean oil to 175 °C in a deep pot. Add four pieces and fry the first side for 7 minutes.
- Turn the pieces and fry the first batch 7 more minutes. Move it to a rack; fry the second batch of four for 7 minutes on the first side and 7 more minutes after turning.
- Rest on a rack for 5 minutes; the largest piece must reach 74 °C by the bone.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 4,794.2 kcal
- Protein
- 188 g
- Fat
- 378.9 g
- Total carbohydrate (by difference)
- 154 g
- Total dietary fibre (USDA)
- 7.8 g
- Saturated fatty acids
- 80.9 g
- Sodium
- 3,684.2 mg
- Salt (sodium × 2.5)
- 9.2 g
Per serving
- Energy
- 799 kcal
- Protein
- 31.3 g
- Fat
- 63.1 g
- Total carbohydrate (by difference)
- 25.7 g
- Total dietary fibre (USDA)
- 1.3 g
- Saturated fatty acids
- 13.5 g
- Sodium
- 614 mg
- Salt (sodium × 2.5)
- 1.5 g
Per 100 g of finished food
- Energy
- 456.6 kcal
- Protein
- 17.9 g
- Fat
- 36.1 g
- Total carbohydrate (by difference)
- 14.7 g
- Total dietary fibre (USDA)
- 0.74 g
- Saturated fatty acids
- 7.7 g
- Sodium
- 350.9 mg
- Salt (sodium × 2.5)
- 0.88 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal