Ah, Southern fried chicken—a dish that feels like a warm hug on a Sunday afternoon. It’s crispy, juicy, and seasoned to perfection, just like Grandma used to make. Remember last summer when everyone was talking about the viral chicken sandwich wars? Well, this recipe takes you back to the roots, capturing the soul of Southern cooking with every bite.
Steps
- In a small bowl, blend the poultry seasoning, salt, and pepper. Use this mixture to thoroughly coat each piece of chicken.
- Fill a deep fryer or large skillet with peanut or vegetable oil, ensuring it’s about an inch deep. Heat the oil over medium heat until it reaches 350 degrees F.
- While the oil heats, mix one cup of flour with garlic powder, onion powder, paprika, and red pepper in a bowl or resealable bag. Set aside a separate bowl or bag with the remaining cup of flour.
- In another bowl, whisk together the buttermilk and egg. Prepare for a three-step dredging process: coat the chicken in the seasoned flour, dip in the buttermilk mixture, and re-coat in plain flour.
- Carefully place the coated chicken into the heated oil, ensuring not to overcrowd the pan. Fry for 10 to 12 minutes, turning occasionally, until golden brown.
- Remove the chicken from the oil and let it drain on a paper towel-lined surface. Serve immediately and enjoy your Southern fried chicken.
Ingredients
- 6-8 pieces of chicken, or one 3-pound chicken cut into parts
- 48 oz peanut oil or vegetable oil
- 2 cups all-purpose flour, divided
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons paprika
- ¾ teaspoon red pepper (chili pepper)
- 1 tablespoon poultry seasoning or all-purpose seasoning
- 1 ½ teaspoons salt
- ¾ teaspoon black pepper
- 1 egg
- ½ cup buttermilk (or make your own: ½ cup milk + ½ tablespoon apple cider vinegar)
Nutritional Values
Calories: 2187kcal | Carbohydrates: 34g | Protein: 6g | Fat: 229g | Saturated Fat: 39g | Polyunsaturated Fat: 73g | Monounsaturated Fat: 105g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 615mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg
FAQ
- What distinguishes Southern fried chicken from regular fried chicken?
- The primary difference lies in the seasoning and flavor. Southern fried chicken is known for its distinct soul food seasonings, which create a flavorful and crunchy exterior with juicy, tender meat inside.
- What equipment is essential for making Southern fried chicken?
- To make Southern fried chicken, you’ll need a deep fryer or a large cast-iron skillet, a whisk for mixing the buttermilk and egg, and a pair of tongs to safely remove the chicken from the hot oil.
- What is the best oil for frying Southern fried chicken?
- Peanut oil is preferred for frying due to its high smoke point and mild flavor, which doesn’t interfere with the taste of the chicken. However, vegetable oil can be used as an alternative, especially for those with peanut allergies.
- Can Southern fried chicken be made in an air fryer?
- Yes, an air fryer can be used as a healthier alternative to achieve a crispy texture similar to deep-frying, while still maintaining the flavor of traditional Southern fried chicken.
- What sides pair well with Southern fried chicken?
- Southern fried chicken is often served with sides like baked macaroni and cheese, Southern potato salad, creamy mashed potatoes, fried cabbage, coleslaw, chicken yock, or collard greens. These complement the savory flavor of the chicken.
Tips
- Season Thoroughly Before Cooking: Always make sure to season your chicken well before cooking. This allows the spices to infuse into the meat, enhancing the flavor throughout the cooking process.
- Use Peanut Oil for Frying: Opt for peanut oil when deep-frying, as it has a high smoke point and a mild flavor that won’t overpower the taste of your chicken.
- Try a Buttermilk Brine: Consider using a buttermilk brine or marinade to tenderize the chicken before frying, which aids in flavor penetration and results in juicy, tender meat.
- Maintain Oil Temperature: Keep your frying oil at a consistent 350 degrees F. This ensures the chicken cooks evenly, resulting in a crispy exterior and a fully cooked interior.
Equipment
- Deep Fryer – For fully submerging the chicken in hot oil.
- Large Cast-Iron Skillet or Dutch Oven – For stovetop frying.
- Whisk – Used to combine the buttermilk and egg thoroughly.
- Fried Chicken Scissor Tongs – Needed to safely remove the chicken from hot oil.
