Who would have thought that I would find a recipe for fried chicken and onions while sitting at a restaurant waiting for breakfast to be served? That’s exactly what happened and I am glad it did as this recipe is really really delicious. You must try it! I halved the recipe for two reasons: 1) I didn’t want leftovers because 2) there were only two who would be eating and I didn’t want us to overeat (we’re not very good at eating leftovers).
Ingredients:
- 5 chicken legs or thighs
- 1/2 large yellow onion, sliced into rings
- 2 cups buttermilk
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne powder
- Salt (to taste)
- 1 cup flour
- 1/2 teaspoon black pepper
- Vegetable oil
Directions:
- In a large bowl, combine the chicken, onion, buttermilk, onion powder, garlic powder, cayenne and salt
- Cover bowl and set aside for at least 30 minutes
- In a paper bag (or bowl) combine the flour, black pepper and a dash of onion powder, garlic powder, cayenne and salt (the small amounts of the powders are not included in the ingredients)
- In a large heavy skillet (I used our electric skillet), heat the oil over medium high heat until very hot. (On the electric skillet I set it at 350 degrees fahrenheit). The oil should be deep enough to cover the chicken halfway
- Drain the chicken and onion rings then add them to the flour mixture until they are coated
- Transfer the chicken to the skillet but make sure you don’t overcrowd it
- Fry turning occasionally for 10 minutes on one side
- Turn to fry the other side of the chicken for an additional 10 minutes and add the onion rings at this time
- Fry until the chicken is golden brown and fully cooked.
- Drain the chicken and onion rings on a wire rack or paper towels
Exceptions from the original recipe:
- I did not sprinkle parsley on the chicken once it cooked as I decided not to bother purchasing a bunch of parsley only to use a little bit
- I fried the chicken 10 minutes on each side instead of the 10-14 minutes per side as I find that chicken sometimes overcooks the longer you fry/bake it and then it’s tough
It’s not every day that I find a recipe that has the nutritional information but this one did so here it is:
- Serves 5 (only if you each have one piece of chicken)
- 300 calories per serving
- 4 grams carbs
- 30 grams protein
- 17 grams fat
- 105 mg cholesterol
- 100 mg sodium
- 0 grams fiber
I served this with garlic mashed potatoes and a blueberry melon salad. Enjoy!
This recipe was found in the Parade “Sunday Dinner” section dated July 1, 2012 and was perfected by the singer, Norah Jones.
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