4 Serves
74 Mins
In a large bowl, combine buttermilk and salt to create a marinade. Submerge the chicken pieces and refrigerate for at least 30 minutes.
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MexicanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
151 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
427 mg / 1,250 mgPotassium
666 mg / 4,700 mgSodium
801 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
2 g / 20 gCholesterol
122 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
In a separate bowl, whisk together flour, salt, and black pepper. Remove chicken from the marinade and dredge thoroughly in the flour mixture, pressing to adhere.
Heat oil in a large heavy-bottomed pot or deep fryer to 175°C. Fry the chicken in batches until golden brown and cooked through, about 15 minutes per batch.
In a small saucepan, combine hot oil from the fryer with cayenne pepper powder and brown sugar to create the spicy paste. Brush the paste generously over the fried chicken.
Place the chicken on a wire rack to rest for 5 minutes before serving to ensure the coating sets.
25
g149
g14
g
American
Indian