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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix half of dry( excluding flour) ingreidents with butter milk. | 2. Stir butter milk mixture well. | 3. Place chicken parts in butter milk ( zip-lock bags work well) in refrigerator for one week. | 4. Mix other half of dry ingrdients with flour. | 5. Drain chicken in a large colander or strainer until the butter milk mixture is only dripping down at a drip drop pace, about 20 minutes. | 6. Heat oil to 390 degrees in a large pan, deep fryer, or dutch oven. use a candy thermometer to maintain temperature( they cost about $6.00). | 7. Toss chicken in flour like you would shake and bake stuff. | 8. Shake off excess flour. | 9. Deep fry chicken in hot peanut oil until a deep golden brown and cooked through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	10	lbs	cut	9656.0219	4.08	774.7484	700.8549
buttermilk	4	quarts		-	-	-	-
cayenne pepper	1/16	cup		17.172	3.0580000000000003	0.6485	0.9326
black pepper	1/16	cup		17.319000000000003	4.4126	0.7169	0.2249
salt	1/16	cup		-	-	-	-
white flour	8	cups		4626.24	1012.8432	75.208	17.9488
peanut oil	1	gallon		30551.04	0.0	0.0	3456.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.