Poulet Marengo (Chicken Marengo)
Easy Fried Chicken
2015-02-07 00:40:37
Serves 4
Prep Time
2 hr
Cook Time
30 min
Total Time
3 hr
Nutrition Facts
Serving Size
639g
Servings
4
Amount Per Serving
Calories 1899
Calories from Fat 1152
% Daily Value *
Total Fat 130g
200%
Saturated Fat 16g
78%
Trans Fat 1g
Polyunsaturated Fat 24g
Monounsaturated Fat 82g
Cholesterol 359mg
120%
Sodium 469mg
20%
Total Carbohydrates 54g
18%
Dietary Fiber 2g
9%
Sugars 4g
Protein 125g
Vitamin A
12%
Vitamin C
2%
Calcium
29%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 1/4 cups buttermilk
- Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Dash hot sauce
- 3 1/2 lbs. bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
- 2 cups flour
- 2 teaspoons baking powder
- 1 3/4 cups vegetable oil
Instructions
- Whisk 1 cup buttermilk, 1 tablespoon salt, and 1 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, pinch cayenne, and hot sauce together in large bowl. Add chicken and turn to coat. Cover and refrigerate for at least 1 hour or up to overnight.
- Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet. Whisk flour, baking powder, 1 teaspoon salt, 2 teaspoons pepper, remaining 3/4 teaspoon paprika, and remaining cayenne together in a large bowl. Add remaining 1/4 cup buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 chicken piece at a time, dredge in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.
- Heat oil in a 11-inch straight-sided sauté pan over medium-high heat until it registers 375 degrees. Carefully place chicken in pan, skin side down, and fry until golden brown, 3 to 5 minutes. (Maintain oil heat at 375 degrees.) Carefully flip and continue to fry until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to prepared wire rack and bake until breast pieces register 160 degrees and thighs and drumsticks register 175 degrees, 15 to 20 minutes. Remove chicken from oven as they reach correct temperature. Let chicken rest for 5 minutes before serving.
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