Southern Fried Chicken Recipe + Video
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5.0
12 reviews
Excellent
Southern Fried Chicken Recipe + Video
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My southern fried chicken recipe has buttermilk brine, seasoned flour and cornstarch for maximum crunch! You'll love this comfort food meal!
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Ingredients
- 4 lb chicken (See Note 1)
- 1 quart buttermilk
- 1 tbsp tabasco or hot sauce of choice
- 2 cups all purpose flour
- 1/4 cup cornstarch
- 1 tsp kosher salt
- 1 tsp celery salt
- 1 tsp paprika
- 1/2 tsp white pepper
- vegetable oil for frying (See Note 2)
Instructions
Brining
- To a large sealable container or plastic bag, add the chicken pieces, buttermilk and hot sauce. Mix to coat and refrigerate overnight (See Note 3).
Coating
- In a medium mixing bowl, whisk together the flour, cornstarch and seasonings. Set a wire cooling rack onto a large rimmed baking sheet.
- Lift brined chicken out of buttermilk and dredge each piece in flour, turning and gently pressing to adhere all over. Place on wire rack and refrigerate 4 hours minimum or overnight (See Note 4).
Frying Chicken
- Use a deep cast iron frying skillet, filled halfway with vegetable oil. If using a large Dutch oven, only fill 1/4 full and fry in batches.
- TIP: Allow your chicken to come to room temperature before dropping it right into the hot oil. Cold, from the refrigerator, chicken will drastically alter the oil temp quickly.
- Get the oil temperature up to 350°-375°F before adding chicken. The temperature will drop when chicken goes in. Fry and keep it at a continuous 320-325°F.
- Don't over crowd your frying pan, you want to fry the chicken, not steam it! Chicken is done when it reaches 165°F internal temperature. (See Note 4)
- Remove from hot oil and place on wire rack to cool. Season with salt if you like and serve.
Notes
- Oils for frying:
- Oils for frying:
- Use one or two whole chickens, depending on how many people are being served. Have your butcher, or yourself, break down each bird by removing and discarding the backbone, then cut the chicken into 8 pieces - 2 breasts, 2 thighs, 2 wings, 2 drumsticks each.
- Oils for frying: I use peanut oil because it has a high smoke point (446°F), but any high smoke point oil or fat could be used. Good choices are lard, peanut oil, soybean oil, vegetable oil, grape seed oil, canola oil, corn oil, coconut oil, or ghee.
- Brine for at least 8 hours and up to 12 hours. Another option is a salt water brine (1 cup kosher salt for every 1 gallon of water).
- Dredging/Coating: I always use a well seasoned flour. I use regular AP flour, but add rice flour or cornstarch for that extra crunch and plenty of seasonings like paprika and celery salt. Don't just dredge it in the flour and fry away. Let this sit overnight, 8-12 hours preferably, or 4 hours minimum. It allows the flour coating to get hydrated from the chicken and adhere to develop a better outer crust.
- Frying: Fry the chicken at a continuous 320°F, 10-12 minutes for the dark meat smaller pieces and 12-14 minutes for the larger sized pieces (whole half breast pieces). 6-8 minutes for chicken strips. This way the outside doesn't burn in the time it takes to cook the chicken completely. Times may vary depending on sizes of chicken pieces. Just be sure internal temp registers 165°F cooked. ** If you don't hear a sizzle as you gently lower that chicken in, stop and wait for that right temperature.
- Bake in Oven: If you don't want to fry the chicken you can BAKE IT IN THE OVEN. Spray the brined, dredged chicken with cooking spray on both sides and bake in a 425° F oven for 20 minutes, turn over and bake for another 20 minutes, or until crispy. Just be sure internal temp registers 165°F cooked.
Nutrition Information
Show Details
Calories
691kcal
(35%)
Carbohydrates
33g
(11%)
Protein
49g
(98%)
Fat
38g
(58%)
Saturated Fat
12g
(60%)
Cholesterol
183mg
(61%)
Sodium
908mg
(38%)
Potassium
628mg
(18%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
655IU
(13%)
Vitamin C
4.9mg
(5%)
Calcium
166mg
(17%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Calories | 691kcal | 35% |
| Carbohydrates | 33g | 11% |
| Protein | 49g | 98% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 183mg | 61% |
| Sodium | 908mg | 38% |
| Potassium | 628mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 166mg | 17% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
12 reviews
Excellent
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