Southern Pan-Fried Chicken
User Reviews
5
8 reviews
Excellent
-
Prep Time
1 hr 30 mins
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Cook Time
22 hrs 30 mins
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Total Time
1 d
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Servings
4 servings
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Calories
623 kcal
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Course
Main Course
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Cuisine
American
Southern Pan-Fried Chicken
Report
This Southern pan-fried chicken is the classic, crispy fried chicken of your dreams. The chicken is brined, soaked in buttermilk, and coated. It's then fried in a skillet in a mixture of lard, oil, ham, and butter. The results? Crisp, juicy, perfectly seasoned fried chicken.
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Ingredients
- One (3-pound) chicken cut into 8 pieces and preferably brined for 8 to 12 hours, whole
- 1 quart buttermilk (either low-fat or full-fat)
- 1 pound lard
- 1 tick (4 oz) butter unsalted
- 1/2 cup country ham pieces cut into 1/2-inch (12-mm) strips (90 g or 3 oz, or 1 thick slice country ham
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- To prep the brined chicken for frying, drain it and discard the brine. Rinse out the bowl it was brined in. Return the chicken to the bowl and pour the buttermilk over the chicken. Cover and refrigerate for 8 to 12 hours. Place the chicken on a wire rack to drain, discarding the buttermilk.
- Meanwhile, prepare the fat for frying by putting the lard, butter, and country ham in a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming any foam as needed, until the butter ceases to throw off foam and the country ham is browned.
- Use a slotted spoon to remove the ham from the fat. Just before frying, increase the temperature to medium-high and heat the fat to 335°F (170°C).
- Prepare the dredge by blending together the flour, cornstarch, salt, and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then gently shake to remove all excess flour.
- Slip some of the chicken pieces, skin side down, into the heated fat. (Be careful to not crowd the pan. Fry in batches if necessary.) Cook for 10 to 13 minutes on each side, until the chicken is golden brown and cooked through. The exact timing may vary depending on the size of your chicken.
- Drain thoroughly on a wire rack or on crumpled paper towels. Serve hot, warm, or at room temperature.
Nutrition Information
Show Details
Serving
1portion
Calories
623kcal
(31%)
Carbohydrates
39g
(13%)
Protein
17g
(34%)
Fat
44g
(68%)
Saturated Fat
15g
(75%)
Monounsaturated Fat
16g
(80%)
Trans Fat
4g
(200%)
Cholesterol
58mg
(19%)
Sodium
856mg
(36%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 623kcal | 31% |
| Carbohydrates | 39g | 13% |
| Protein | 17g | 34% |
| Fat | 44g | 68% |
| Saturated Fat | 15g | 75% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 4g | 200% |
| Cholesterol | 58mg | 19% |
| Sodium | 856mg | 36% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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