Preacher'S Fried Chicken
Preacher's Fried Chicken offers crispy, flavorful fried chicken with a savory herb coating, perfect for comforting family dinners or gatherings with bold Southern flavors.
Ingredients
Instructions
- Place chicken in a bowl; pour buttermilk over and marinate for 1/2 to 1 hour.
- In another bowl, mix 1/2 cup of the flour with parsley, oregano, salt, and pepper.
- Remove chicken from buttermilk and roll in the flour mixture.
- Pour the remaining buttermilk into a buttered casserole dish.
- Heat shortening and margarine in a heavy skillet.
- Brown chicken for 4 to 5 minutes over medium heat.
- Place the browned chicken on top of the buttermilk in the casserole dish.
Tips & Substitutions
For an extra crispy coating, let the chicken rest after being coated in the flour mixture for about 15 minutes. If you don't have buttermilk, you can substitute it with a mixture of regular milk and vinegar or lemon juice. For a spicier kick, consider adding cayenne pepper to the flour mixture. This recipe is a classic among American recipes, perfect for family gatherings.
Serving Suggestions
Serve the fried chicken with creamy coleslaw or a fresh garden salad for a delightful meal. Mashed potatoes or cornbread are also excellent sides that complement the dish well. For a comforting soup option, consider pairing it with Low-Fat Potato Bacon Soup for a hearty feast.
Storage & Reheating
Leftover Preacher's Fried Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 375°F (190°C) for about 15-20 minutes to retain its crispiness. Avoid microwaving, as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Preacher'S Fried Chicken contains roughly 684 calories, with 23g protein, 104g carbohydrates, and 29g fat. It is an excellent source of iron (204% of the Daily Value), calcium (154% of the Daily Value), and dietary fiber (151% of the Daily Value). Note that it is relatively high in sodium, at 2420mg per serving (105% 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 boneless chicken for this recipe?
Yes, you can use boneless chicken pieces, but adjust the cooking time as they will cook faster than bone-in pieces. Ensure they reach an internal temperature of 165°F (74°C) to be safe to eat.
What can I do to make the chicken less greasy?
To reduce greasiness, try using an air fryer instead of pan frying, which allows the excess fat to drain away. Alternatively, you can bake the chicken in the oven after browning it for a healthier option.
How long can I marinate the chicken in buttermilk?
You can marinate the chicken in buttermilk for anywhere between 30 minutes to 24 hours. A longer marinating time will yield more tender and flavorful chicken, but avoid exceeding 24 hours to prevent the texture from becoming too soft.
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).