Southern Fried Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (4-lb.) chicken, cut into 8 pieces
2 C. buttermilk
1 T. kosher salt
1 T. paprika
1 T. black pepper, freshly ground
A few shakes of tabasco sauce
2 quarts vegetable oil, for frying
DREDGING MIXTURE
3 C. flour
1/2 C. cornstarch
1 1/2 T. kosher salt
1 T. garlic powder
1 T. onion powder
2 tsp. paprika
2 tsp. pepper
1 tsp. dried oregano
1/2 tsp. cayenne pepper
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Directions: |
Directions:1. 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.
2. Combine flour, cornstarch, and all of the herbs and spices in a large Ziploc™ 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.
3. Cover the chicken with 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.
4. Fill a large dutch oven or cast iron skillet with at least 1-2 inches of oil. Heat until it reaches 350º F. Have tongs, deep-fry thermometer, digital meat thermometer, and baking sheet lined with a wire baking rack handy before beginning the frying process.
5. Carefully add 3-4 chicken pieces to the hot oil and cook on both sides, using tongs to rotate every few minutes, and adjusting the heat to maintain 325-350º F. for 15-30 minutes until the chicken is cooked through to 165º F. when tested with an instant read digital meat thermometer for breasts and 175º F. for legs and thighs.
6. When done, transfer the fried chicken pieces to drain on a wire rack set over a baking sheet. Keep warm in a 275º F. oven while cooking the remaining chicken pieces. |
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Number Of
Servings: |
Number Of
Servings:8 pieces |
Preparation
Time: |
Preparation
Time:Total time: 2 1/2 hrs. |
Personal
Notes: |
Personal
Notes: For classic southern fried chicken, you typically cook bone-in chicken pieces from a whole chicken. Be sure to cut the breasts in half right in the middle before soaking so they'll cook more easily and quickly.
If at all possible, soak the chicken for 4-8 hours, or up to 24 hours, in the buttermilk mixture. Buttermilk contains enzymes that help tenderize the meat as well as seal in flavor.
After dredging the chicken pieces, it is important to cover them and let them sit for about 20 minutes until the flour coating has absorbed the moisture from the buttermilk and has a tacky appearance. This step is key for 2 reasons. (1) It gives the chicken pieces time to lose their chill from the fridge so they don’t go into the hot oil while still super cold. This means better, more even cooking and less of a temperature drop to the oil in the pan. (2) The seasoned flour coating fries up better and less is lost in the frying process when it reaches this tacky stage.
Set up your frying station in advance and heat the oil to 350º F. Have a clean baking sheet lined with a wire rack on one side of a large cast iron skillet or other heavy bottom pan. Set your chicken to be fried, tongs, and thermometers on the other side.
A good amount of oil is required – canola, vegetable or peanut are preferred. All of these have a high smoke point and flavorless profile so they make the best oil for frying.
Two thermometers are essential for frying chicken: An instant read digital meat thermometer to ensure that each cut of chicken is done, and a deep-fry thermometer (same as a candy thermometer) to help regulate the oil temperature so the chicken cooks evenly.
Don't crowd the pan; usually fry no more than 3-4 pieces at a time. Turn the chicken occasionally until it is evenly golden brown and cooked through to an internal temperature of 165º F. for breasts and 175º F. for legs and thighs.The time will vary depending on the size of your pieces and whether you are using boneless or bone-in pieces.
The oil temperature should start at 350º F. and then be monitored closely to maintain it between 325º to 350º F. If the oil gets much hotter, you risk burning the outside of the chicken before the inside has a chance to cook all the way through. Lower than that and the chicken tends to get greasy as it soaks up more oil.
My best tips for maintaining an even temperature are to use a heavy duty cast iron skillet, don’t crowd the pan with too many pieces of chicken at the same time, and use a deep-fry thermometer to maintain an even temperature during the process.
After cooking, never place fried chicken on paper towels to cool thinking it will absorb grease. This just results in fried chicken that is soggy on the bottom.
Oven-Finish Alternative Cooking Method: Only fry the chicken pieces for 2-3 minutes on each side, then transfer them to the baking sheet lined with a wire rack and finish the chicken in a 350º F. oven until it is cooked through. Use a meat thermometer to register 165º F. to be sure the chicken is done. Bone-in pieces: Around 24-28 minutes in the oven. Boneless pieces: Around 15-18 minutes in the oven. The oven method is especially good when you're doubling up the quantity for a crowd so you don't need to stand at the stove for so long. Instead, you are just crisping up the outer coating. It also means all of the chicken finishes up at the same time.
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