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Crispy Buttermilk Fried Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.9013
Energy (kCal)1479.7995
Carbohydrates (g)258.4817
Total fats (g)38.9436
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rub the chicken the marinade seasoning. | 2. Pour in buttermilk and refrigerate for at least 6 hours (overnight). | 3. Combine all seasoning and flour together. | 4. Coat the chicken with the flour and set aside (preferable in cooling rack) for around 20 minutes to make the flour sit in the chicken thoroughly. | 5. Heat oil up to 350F and preheat oven in 350°F. | 6. Cook the chicken until desired color (around 5-10 minutes). | 7. Put the cooling rack on top of the baking sheet. | 8. Take out chicken and bake until the chicken is cooked (around 5-10 minutes). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    marinade - - - -
    chicken 3 1/2 cut - - - -
    salt 1 teaspoon - - - -
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    cayenne 1 teaspoon 5.724 1.0193 0.2162 0.3109
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    italian herb seasoning 1 teaspoon - - - -
    buttermilk 2 cups - - - -
    flour seasoned - - - -
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    salt 1 teaspoon - - - -
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    cayenne 1 teaspoon 5.724 1.0193 0.2162 0.3109
    white pepper 1/2 teaspoon 1.776 0.4117 0.0624 0.0127
    black pepper 1/2 teaspoon 5.773 1.4708 0.239 0.075
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    peanut oil 2 1/2 298.35 0.0 0.0 33.75

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



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