10 Ingredients
  • Two 4-pound chickens, each cut into 10 pieces (2 legs, 2 thighs, 4 breast halves and 2 wings)
  • 4 cups buttermilk
  • 1 3/4 tablespoons kosher salt
  • 1 1/2 tablespoons ground black pepper
  • 1 tablespoon plus 1 teaspoon paprika
  • 8 cups vegetable or canola oil
  • 4 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 cup honey
Nutrition
2004
100% daily value
8 servings
                                       
                                            low-​carb
     

Fat

234% 152

Saturated

109% 22

Trans

- 1

Monounsaturated

- 85

Polyunsaturated

- 40

Carbs

31% 93

Carbs (net)

- 90

Fiber

12% 3

Sugars

- 41

Sugars, added

- 35

Protein

138% 69

Cholesterol

79% 236

Sodium

70% 1690

Calcium

21% 206

Magnesium

23% 98

Potassium

20% 946

Iron

36% 6

Zinc

48% 5

Phosphorus

93% 653

Vitamin A

19% 172

Vitamin C

8% 7

Thiamin (B1)

62% 1

Riboflavin (B2)

70% 1

Niacin (B3)

156% 25

Vitamin B6

95% 1

Folate equivalent (total)

53% 210

Folate (food)

- 47

Folic acid

- 96

Vitamin B12

51% 1

Vitamin D

4% 1

Vitamin E

131% 20

Vitamin K

68% 82
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