Ultimate Southern Fried Chicken
User Reviews
5
Ultimate Southern Fried Chicken
Description
This recipe starts by brining the chicken pieces in a seasoned solution containing crushed garlic, bay leaves, peppercorns, fresh thyme, salt, brown sugar, and water. The brining step flavors and tenderizes the chicken. After chilling, the chicken is drained and coated with buttermilk to further tenderize and help the flour coating stick.
A seasoned flour mixture including plain flour, baking powder, smoked paprika, cayenne pepper, onion and garlic powders, salt, and black pepper is used to coat the chicken. This blend creates a flavorful and crispy crust. The chicken is deep fried in vegetable or other neutral oil heated to 350°F, cooked until golden brown and cooked through without overcrowding the pan.
The dish is finished with a sprinkle of flaky sea salt, fresh thyme leaves, and lemon wedges for garnish, adding brightness and aroma. The steps of brining, buttermilk soaking, and seasoned flour ensure a balance of moist interior and crunchy exterior characteristic of Southern fried chicken.
Careful attention to oil temperature and spacing during frying helps achieve the best texture. Scoring the chicken before brining improves flavor absorption.
Ingredients
- 4 chicken drumsticks with skin on
- 4 chicken thighs with skin on
- 3 cups buttermilk
- vegetable oil for deep frying
For the Brine
- 3 tablespoon peppercorn
- thyme couple, fresh
- 4 bay leaf
- 4 cloves garlic crushed
- 4-5 tablespoons salt
- ½ cup brown sugar
- 2 cups water hot
- 3 cups water room temperature
For Flour Mix
- 1 cup plain flour
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon black pepper
For Garnish
- sea salt to sprinkle, flaky
- thyme fresh leaves
- lemon wedges
Instructions
Brining
- Into a large stainless steel pan, add crushed garlic, black peppercorns, bay leaves, fresh thyme, brown sugar, and salt. Add boiling water and stir until salt and sugar is dissolved. (if salt does not dissolve easily, you can place the pan on the stove and heat it until salt is dissolved completely).
- Once salt is dissolved, add room temperature water. Keep it aside until it cools completely.
- Score chicken pieces. Place chicken pieces in brine. Cover the top with grease-proof paper or cling film. Place it in the fridge for 6-8 hours.
- Remove chicken from the brine, shake off liquids, and put it into a zip lock bag.
- Pour buttermilk into zip-lock bags. Coat all chicken pieces well in buttermilk. The acidity in buttermilk will help tenderize the chicken and help with the flavors. Push air out of the bag and seal the chicken inside a zip lock bag. Place the butter-milked chicken in the fridge for another 8 hours.
- Mix of plain flour, baking powder, smoked paprika, cayenne, onion powder, garlic powder, salt, and pepper.
- Remove chicken from buttermilk. Shake off excess liquids and dip in directly in the flour mix. Get your fingers in to coat the chicken well in the flour mix.
- Heat oil in deep deep-bottomed pan to 350 degrees F.
- Place chicken in hot oil without overcrowding the pan. Toss and cook until golden brown on all sides just for a few minutes.
- Remove it onto a try baking tray. Arrange all fried chicken on a baking tray in one layer. Grab a few thyme leaves; dip in excess oil in the tray and sprinkle all over the chicken for one final aromatic flavor hit.
- Place the tray in preheated oven at 325 degrees F. Bake for 17 to 20 minutes.
- Remove the chicken from the baking tray onto a wire mesh. Serve immediately with cabbage slaw and mashed potatoes.
- It's best served immediately.
Notes
- Brining and buttermilk soaking tenderize chicken and add depth of flavor.
- Scoring chicken pieces helps the brine penetrate more fully.
- Use a flavorless oil such as vegetable, canola, or peanut oil for deep frying.
- Heat oil to 350°F before frying to ensure a crispy crust and proper cooking.
- Avoid crowding the pan to maintain oil temperature and even cooking.
- Sprinkle flaky sea salt, fresh thyme, and serve with lemon wedges to enhance flavor before serving.
- Nutritional information is a rough estimate and varies by product and method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 24g | 48% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 116mg | 39% |
| Sodium | 3837mg | 160% |
| Potassium | 517mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 178mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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