Southern Fried Chicken
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Additional Time
1 hr 30 mins
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Total Time
2 hrs 25 mins
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Servings
8 pieces
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Calories
288 kcal
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Course
Main Course
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Cuisine
American
Southern Fried Chicken
Description
The recipe begins by marinating eight pieces of whole chicken in a blend of buttermilk, paprika, kosher salt, black pepper, and Tabasco sauce for at least one hour to overnight. This soak helps to tenderize the meat and infuse it with flavor. A seasoned flour mixture combining flour, cornstarch, garlic and onion powders, paprika, oregano, cayenne, and black pepper provides the coating that crisps up during frying.
Chicken pieces are dredged in this flour mixture after marinade, then rested briefly so the coating becomes tacky, which improves adhesion and final texture. The chicken is fried in oil heated to 350°F until the crust is golden and crisp. An alternative finishing method involves briefly frying the pieces then transferring them to a 350°F oven to fully cook through, ensuring juicy meat without burning the crust.
This Southern Fried Chicken is rich in flavor, combining the tang of buttermilk and the mild heat of paprika and cayenne, balanced by a crunchy, seasoned crust. It works well as a main dish with classic Southern sides.
You can marinate the chicken in buttermilk for up to 24 hours to develop deeper flavor and tenderness.Resting the coated chicken before frying helps the flour mixture absorb moisture to achieve a tacky layer that crisps well when fried.For a juicier interior and crispy crust, fry the chicken pieces briefly then finish cooking in a 350°F oven until internal temperature reaches 165°F.Use a meat thermometer to ensure chicken is fully cooked, about 24-28 minutes in the oven for bone-in pieces.
Ingredients
- 4 pound chicken cut into 8 pieces, whole
- 2 cups buttermilk
- 1 Tablespoon kosher salt
- 1 Tablespoon paprika
- 1 Tablespoon black pepper freshly ground
- Tabasco sauce a few shakes
- 2 quarts vegetable oil for frying
Flour Mixture
- 3 cups flour
- 1/2 cup cornstarch
- 1 1/2 Tablespoons kosher salt
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons paprika
- 2 teaspoons black pepper
- 1 teaspoon oregano dried
- 1/2 teaspoon cayenne pepper
Instructions
- Combine buttermilk, salt, pepper, paprika, and tabasco sauce in a large bowl. Add the chicken pieces, turning to coat. Place in the fridge and soak for up to 24 hours. My preference is at least 1-4 hours, although you can move on to the next step right away if pressed for time.
- Combine flour, cornstarch, and all of the herbs and spices in a large, zip tight bag. Remove a few pieces of chicken from the buttermilk mixture at a time and transfer to the bag with the seasoned flour. Seal and toss to coat well, then transfer the chicken to a baking sheet. Repeat with the remaining chicken.
- Cover the chicken with a damp paper towels, a clean dishcloth, or a piece of wax paper. Let sit for at least 15-20 minutes until the flour has absorbed the moisture from the buttermilk and has a tacky, paste-like consistency.
- Fill a large dutch oven or cast iron skillet with at least 1-2 inches of oil. Heat until it reaches 350°F. Have tongs, deep-fry thermometer, digital meat thermometer, and baking sheet lined with a wire baking rack handy before beginning the frying process.
- Carefully add 3-4 chicken pieces to the hot oil and cook on both sides, rotating every few minutes and adjusting the heat to maintain 325 to 350°F for 15-30 minutes until cooked through to 165°F when tested with an instant read digital meat thermometer for breasts and 175°F for legs and thighs.
- When done, transfer the fried chicken pieces to a wire rack to drain. Keep warm in a 275°F oven while cooking the remaining chicken pieces.
- Leftover chicken is excellent served cold the next day.
Notes
- You can marinate the chicken in buttermilk for up to 24 hours to develop deeper flavor and tenderness.
- Resting the coated chicken before frying helps the flour mixture absorb moisture to achieve a tacky layer that crisps well when fried.
- For a juicier interior and crispy crust, fry the chicken pieces briefly then finish cooking in a 350°F oven until internal temperature reaches 165°F.
- Use a meat thermometer to ensure chicken is fully cooked, about 24-28 minutes in the oven for bone-in pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 2259mg | 94% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 863IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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