High Protein Classic Fried Chicken
Indulge in the ultimate comfort food with a nutritious twist with this High Protein Classic Fried Chicken recipe! Perfectly marinated in a tangy buttermilk and egg mixture, the chicken is coated in a flavorful blend of seasonings, flour, and a secret high-protein ingredient—unflavored whey protein isolate. This innovative addition amps up the protein content without compromising the crispy, golden exterior you crave. Fried to perfection and bursting with bold spices like paprika, garlic powder, and a hint of cayenne, this dish brings a healthier balance to a beloved classic. Ideal for family dinners or weekend gatherings, serve this high-protein fried chicken with your favorite sides for a satisfying meal that hits all the right notes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds Bone-in chicken pieces
- 2 cups Buttermilk
- 2 large Eggs
- 0.5 cup Whey protein isolate (unflavored)
- 2 cups All-purpose flour
- 0.5 cup Cornstarch
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 4 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the buttermilk and eggs, whisking them together until smooth.
Place the chicken pieces in a large resealable plastic bag and pour the buttermilk mixture over them. Seal the bag, ensuring all chicken pieces are coated. Refrigerate and marinate for at least 4 hours, or ideally overnight for maximum flavor.
In another large bowl, combine the whey protein isolate, flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to make the seasoned coating.
Remove the chicken from the refrigerator. Preheat the vegetable oil in a deep fryer or large Dutch oven to 350°F (175°C).
Take each piece of marinated chicken and dredge it in the seasoned coating, pressing firmly so that the mixture adheres well. Shake off any excess coating.
Working in batches to avoid overcrowding, carefully add the coated chicken pieces to the hot oil. Fry each batch for about 10-12 minutes, turning occasionally, until they are golden brown and cooked through to an internal temperature of 165°F (75°C).
Use a slotted spoon or tongs to transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
Allow the chicken to rest for a few minutes before serving. Enjoy the crispy, high-protein fried chicken with your favorite sides.
Nutrition Facts
Calories |
13994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1250.4 g | 1603% | |
| Saturated Fat | 225.7 g | 1128% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1897 mg | 632% | |
| Sodium | 6873 mg | 299% | |
| Total Carbohydrate | 262.7 g | 96% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 26.5 g | ||
| Protein | 484.3 g | 969% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 1456 mg | 112% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 5653 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
