Crispy Buttermilk Fried Chicken

1. Rub the chicken the marinade seasoning.

2. Pour in buttermilk and refrigerate for at least 6 hours (overnight).

3. Combine all seasoning and flour together.

4. Coat the chicken with the flour and set aside (preferable in cooling rack) for around 20 minutes to make the flour sit in the chicken thoroughly.

5. Heat oil up to 350F and preheat oven in 350°F.

6. Cook the chicken until desired color (around 5-10 minutes).

7. Put the cooling rack on top of the baking sheet.

8. Take out chicken and bake until the chicken is cooked (around 5-10 minutes).

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Nutrient	Quantity
Total fats	38.9436 g
Protein	19.9013 g
Carbohydrates	258.4817 g
Energy	1479.7995 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2377 g
Water	38.4309 g
Aspartic acid	1.8622 g
Calcium, Ca	52.5345 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Lutein + zeaxanthin	682.98 g
Fiber, total dietary	9.7549 g
Fatty acids, total saturated 22:0	0.9465 g
Carotene, beta	1001.976 g
Niacin	8.6123 mg
Vitamin A, RAE	94.728 g
Arginine	1.7104 g
Riboflavin	0.1183 mg
Tocopherol, beta	0.1632 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0141 g
Fatty acids, total saturated 20:1	0.4393 g
Glutamic acid	3.6077 g
Sodium, Na	3.524 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0573 g
Total lipid (fat)	38.9436 g
Manganese, Mn	4.1989 mg
Fructose	0.1644 g
Proline	0.9851 g
Fatty acids, total saturated 16:0	4.3866 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	0.0509 g
Choline, total	21.7794 mg
Sugars, total	0.8555 g
Serine	1.0108 g
Fatty acids, total saturated 10:0	0.0013 g
Fatty acids, total saturated 18:0	0.8504 g
Vitamin B-6	1.504 mg
Selenium, Se	48.521 g
Ash	2.382 g
Fatty acids, total saturated 18:1 undifferentiated	16.5964 g
Pantothenic acid	2.6894 mg
Phenylalanine	1.0341 g
Copper, Cu	0.4783 mg
Betaine	0.4626 mg
Thiamin	0.4589 mg
Methionine	0.4635 g
Iron, Fe	2.1395 mg
Carbohydrate, by difference	258.4817 g
Phosphorus, P	333.283 mg
Folate, total	16.8545 g
Tocopherol, gamma	5.6019 mg
Lycopene	0.46 g
Alanine	1.0855 g
Valine	1.1398 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	12.1143 g
Glycine	0.8798 g
Carotene, alpha	13.961 g
Glucose (dextrose)	0.0671 g
Fatty acids, total saturated 14:0	0.0656 g
Zinc, Zn	2.7561 mg
Isoleucine	0.7989 g
Tocopherol, delta	0.4682 mg
Fatty acids, total saturated 12:0	0.0042 g
Fatty acids, total polyunsaturated	12.3564 g
Fatty acids, total saturated 14:1	0.0004 g
Tocotrienol, gamma	0.0021 mg
Leucine	1.5979 g
Tocotrienol, alpha	0.1103 mg
Vitamin A, IU	1894.403 IU
Folate, DFE	16.8545 g
Tryptophan	0.2323 g
Vitamin C, total ascorbic acid	1.5405 mg
Phytosterols	77.9515 mg
Galactose	0.0078 g
Fatty acids, total polyunsaturated 18:1 c	0.0534 g
Fatty acids, total saturated 20:0	0.4736 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	1.0189 g
Vitamin K (phylloquinone)	7.2998 g
Fatty acids, total saturated	7.0712 g
Histidine	0.4844 g
Fatty acids, total monounsaturated	17.1012 g
Threonine	0.6863 g
Folate, food	16.8545 g
Fatty acids, total polyunsaturated 24:0	0.3038 g
Cryptoxanthin, beta	255.389 g
Vitamin E (alpha-tocopherol)	6.8835 mg
Magnesium, Mg	123.0965 mg
Lysine	0.6875 g
Potassium, K	378.3485 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.3505 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic powder	0.5 teaspoon	5.1305	1.1273	0.0113
Buttermilk	2 cups	0	0	0
Chicken	3.5	0	0	0
Marinade	0	0	0	0
Paprika	1 teaspoon	6.486	1.2418	0.2965
black pepper	1 teaspoon	5.773	1.4708	0.075
flour	0	0	0	0
Italian Herb Seasoning	1 teaspoon	0	0	0
white pepper	0.25 teaspoon	1.776	0.4117	0.0127
peanut oil	2.5	298.35	0	33.75
cayenne	1 teaspoon	5.724	1.0193	0.3109