Patti'S Fried Chicken
Crispy, flavorful fried chicken with a hint of spice, perfect for comfort food lovers and family dinners, offering a satisfying crunch and tender meat inside.
Ingredients
Instructions
- Wash the chicken pieces and pat them dry.
- Marinate the chicken in a covered bowl of buttermilk and refrigerate for 1 hour.
- In a shallow dish, combine flour, cornmeal, adobe, salt, and pepper.
- Remove chicken from buttermilk and coat each piece thoroughly in the flour mixture.
- Heat approximately 1 cup of vegetable oil in a skillet over medium heat.
- Fry the chicken in batches until golden brown and cooked through, about 15 minutes per batch, turning as needed.
- Drain on paper towels and serve hot.
Tips & Substitutions
For extra flavor, consider adding garlic powder or paprika to the flour mixture. If you don't have low-fat buttermilk, you can substitute with regular buttermilk or mix milk with a tablespoon of vinegar for a quick version. Use a thermometer to ensure the oil is hot enough (around 350°F) for crispy chicken. For a healthier option, try baking the chicken instead of frying.
Serving Suggestions
Serve this fried chicken hot with a side of coleslaw or mashed potatoes for a classic meal. It pairs beautifully with Cherry Chicken Pasta Salad for a refreshing contrast. Consider offering a dipping sauce like honey mustard or barbecue sauce on the side for added flavor.
Storage & Reheating
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken on a baking sheet and warm it in a preheated oven at 375°F for about 15-20 minutes to maintain crispiness. Avoid microwaving as it can make the chicken soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Patti'S Fried Chicken contains roughly 644 calories, with 10g protein, 70g carbohydrates, and 36g fat. It is an excellent source of vitamin A (56% of the Daily Value), dietary fiber (22% of the Daily Value), and protein (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 877mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken for this recipe?
While you can use skinless chicken, the skin adds flavor and helps keep the meat moist during cooking. If you prefer skinless, ensure to marinate well and monitor cooking time closely to prevent drying out.
How can I make this recipe gluten-free?
To make gluten-free fried chicken, substitute regular flour with a gluten-free all-purpose flour blend and ensure the cornmeal is also gluten-free. The texture may vary slightly, but it will still be delicious.
What can I do with leftover buttermilk?
Leftover buttermilk can be used in various recipes, such as pancakes, waffles, or even in baked goods like muffins and bread. It can also be great for marinades or salad dressings, adding a tangy flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).