Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
101
High
Nutrition per serving
Calories3343.2 kcal (167%)
Total Fat275.2 g (393%)
Carbs143.4 g (55%)
Sugars4.3 g (5%)
Protein76.8 g (154%)
Sodium4104.2 mg (205%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Kinji lopez spice mix
1 ½ cuppurpose flour
¾ cuprice flour
or cornstarch
2 Tbspblack pepper
2 tspgarlic powder
2 tsporegano
½ tspcayenne pepper
1 tspbaking powder
2 Tbsppaprika
Matty Matheson's spice mix
Instructions
Step 1
Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.
Step 2
(Optional: marinate in pickle brine overnight first). Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to 3 days, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
Step 3
Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer. Add to paper bag and shake
Step 4
Heat the shortening or oil to 325°F. Adjust the heat as necessary to maintain the temperature.
Step 5
place chicken skin side down in the pan. The temperature should drop to 250-275°F; adjust the heat to maintain the temperature at 300°F. Cook until chicken register 155°F for breast and legs and 165-175°F for tights (10-12 minutes). Flip chicken halfway through and not before 5 minutes
Step 6
Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight (or set them aside for several hours). When ready to serve, reheat the oil to 375°F to reach 300-325°F after chicken is in. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, season lightly then serve immediately.
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