Main dishes
Southern-inspired fried chicken
Boneless chicken with buttermilk and seasoned flour, fried in two batches. Four servings, temperature checks and an explicit retained-oil estimate.
- Total time
- 69 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Southern US-inspired
Ingredients
Ingredients
Method
Weigh and divide the chicken
Weigh 800 g raw skinless boneless breast. Divide into eight similar pieces about 100 g each and no thicker than 2 cm; split thick sections horizontally. Do not wash chicken. Set out a raw-meat board, tongs, deep pot, rack, and thermometers for oil and meat.
Marinate in the fridge
Combine chicken with 100 g buttermilk and 2 g salt in a bowl. Turn to coat, cover and refrigerate 20 minutes at 4 °C or below. Do not marinate on the counter. Wash hands and utensils that touched raw chicken; reserve clean tongs for cooked pieces.
Prepare seasoned flour
Mix 120 g flour,3 g sweet paprika,1 g black pepper and the remaining 2 g salt in a shallow dish. Distribute seasoning well. The coating uses only seasoned flour and buttermilk, without egg, breadcrumbs or additional ingredients.
Dredge the pieces
Lift one piece and let excess buttermilk drip into its bowl. Press both sides into flour, gently shake off excess and place on a clean tray designated for raw chicken. Repeat with all eight pieces. Discard leftover buttermilk and flour that touched raw meat.
Heat the oil
Put 1000 g oil into a suitable deep frying pot; oil must fill no more than half its capacity. Heat to 170 °C and check with a thermometer. Keep the area dry and the handle secure. Do not add water, leave the pot unattended or cover it while frying.
Fry in two batches and check
Fry four pieces at a time without crowding, about 12 minutes per batch, turning halfway with tongs. Keep oil roughly between 165 and 175 °C. Use a clean thermometer in the centre of each piece’s thickest part: it must reach 74 °C. If not, continue cooking and recheck. Browning does not guarantee doneness.
Drain and rest
Remove cooked pieces with clean tongs and place on a rack over a tray without piling them. Drain and rest 5 minutes. Do not cover, which would dampen the coating.24 minutes frying is a forecast for two batches; add any extra time needed to reach 74 °C.
Serve and handle leftovers
Serve two pieces per person, four servings without sides.69 minutes comprise 20 preparation,20 marinating,24 frying and 5 resting; oil heating overlaps dredging. Refrigerate leftovers within 2 hours, or 1 hour above 32 °C ambient temperature, and store at 4 °C or below. Reheat to 74 °C. Cool oil before disposal; never pour it down the drain.
The step photos are illustrative.
Notes
Nutrition facts
One of 4 equal servings
- Protein
- 49 g
- Carbohydrates
- 24.7 g
- Fat
- 15.9 g
- Saturated fat
- 2.1 g
- Fiber
- 1.1 g
- Sugars
- 1.5 g
- Sodium
- 516.2 mg
Estimate, not a laboratory analysis or kitchen test. Brands, leftovers and cooked yield can vary. 1000 g oil in the pot, but 40 g modelled as retained across the recipe,10 g per serving: an assumption, not measured. All flour, buttermilk and salt are counted despite discarding leftovers; the eaten coating may be smaller.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Boneless chicken with buttermilk and seasoned flour, fried in two batches. Four servings, temperature checks and an explicit retained-oil estimate.
Frequently asked questions
Can I use bone-in chicken?
The recipe and timing use boneless pieces no thicker than 2 cm. Bone-in chicken needs a different method and calculation; check 74 °C in every piece.
Why does nutrition not count all 1000 g oil?
It is the frying medium.40 g retained across the recipe is modelled as an unmeasured assumption; actual absorption varies.
Can I reuse leftover flour or marinade?
No. Discard anything that touched raw chicken; do not serve it or keep it for another preparation.
