Main dishes

RITZ Southern Fried Chicken

photo by:

kraft

Instead of the chicken pieces, I cut chicken breast fillets into cubes for my son. He's 2 and loves the bite sized nuggets. Awesome batter.

posted by

amieperry07

on 4/2/2010

time

prep:

20 min

total:

1 hr 50 min

servings

total:

5 servings

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What You Need

cups buttermilk

broiler-fryer chicken (2-1/2 lb.), cut up

RITZ Crackers, finely crushed (about 1 cup)

2/3

cup flour

1/2

tsp. ground red pepper (cayenne)

cups oil

Make It

POUR buttermilk over chicken in shallow dish; cover and refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.

ADD chicken to combined cracker crumbs, flour and red pepper in shallow dish, turning to evenly coat all sides.

HEAT oil in large saucepan to 350°F. Add half the chicken; cook 15 min. or until chicken is done (165°F). Remove from oil; drain on paper towels. Repeat with remaining chicken.

Kraft Kitchens Tips

Size-Wise

You'll know it is a special occasion when this Southern Fried Chicken is on the menu!

Use Your Oven

Omit oil. Marinate and coat chicken as directed. Place in foil-lined 15x10x1-inch pan sprayed with cooking spray. Drizzle evenly with 1/4 cup melted butter. Bake at 375°F for 40 to 50 min. or until chicken is done (165°F).

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myasma23

posted:1/7/2012

This recipe was really good. I could not find buttermilk in my supermarket so I made my own out of regular milk and lemon juice. It turned out great. The outside was crunchy and the chicken itself was juicy and had a nice and moist flavor to it. Next time I think I might add more Ritz and less flour as the crust did not have that big of a flavor difference.

amieperry07

posted:4/2/2010

Instead of the chicken pieces, I cut chicken breast fillets into cubes for my son. He's 2 and loves the bite sized nuggets. Awesome batter.

otislell

posted:3/21/2010

We didn't have time to marinate the chicken in the buttermilk as suggested but even with the quick dip in the butter milk the chicken was still absolutely delicious I loved the crunchy crisp of it.

suthernstrawberry

posted:1/4/2009

This was my first ever attempt at actually pan-frying chicken, usually I cook it in the oven. The directions were easy to follow, I didn't burn a single piece, and my husband & father-in-law ate it up!

scottjacobs

posted:12/19/2008

great taste, but a lot of the breading came off while cooking.

aycheney

posted:12/7/2008

I liked this. The only thing I would do differently would be to season meat when I let the meat marinate in the buttermilk. I think it could have been seasoned a little more.

ktdrew

posted:12/3/2008

i will try to do that at home! thanks!

shellib67

posted:9/4/2008

Perfect combination of Crispy on the outside - juicy on the inside!!

elysian_27

posted:8/10/2008

This recipe was good, will make again

jannygoat

posted:5/25/2008

this was better than kfc awesome recipe