Classic Southern Fried Chicken
Ingredients:
1 whole chicken (about 3–4 lb), cut into 8–10 pieces, or 3 lb of mixed chicken pieces (thighs, drumsticks, breasts and wings)
1 whole chicken (about 3–4 lb), cut into 8–10 pieces (or 3 lb of mixed pieces, such as thighs, drumsticks, breasts and wings)
Buttermilk Marinade:
2 cups of buttermilk
2 large eggs
1 tablespoon of hot sauce (optional, but very Southern!)
1½ teaspoons of salt
1 teaspoon black pepper
1 teaspoon of paprika
½ teaspoon of garlic powder
Seasoned flour coating:
3 cups of all-purpose flour
2 teaspoons of salt
2 teaspoons black pepper
2 teaspoons of paprika
1 tsp garlic powder
1 tsp onion powder
½ teaspoon of cayenne pepper (optional).
For frying:
Enough vegetable, peanut or shortening oil for deep frying.
Instructions:
1. Marinate the chicken.
In a large bowl, whisk together the buttermilk, eggs, hot sauce, salt, pepper, paprika and garlic powder.
Add the chicken pieces, ensuring they are fully coated.
Cover and refrigerate for at least 4 hours, preferably overnight, for the best flavour and tenderness.
2. Prepare the flour coating:
In a large, shallow dish, mix together all the ingredients for the seasoned flour coating.
Remove the chicken from the marinade, letting the excess drip off.
Dredge each piece thoroughly in the flour, pressing firmly so the coating sticks.
Place the coated chicken on a rack and leave to rest for 10–15 minutes (this will make it extra crunchy).
3. Heat the oil.
Heat the oil in a deep skillet or Dutch oven to between 165 and 170°C (325–340°F).
The oil should be deep enough to cover at least half of the chicken pieces.
4. Fry the chicken.
Fry the chicken in batches and do not overcrowd the pan.
Cook for 12–15 minutes per side, turning once, until:
deep golden brown
The internal temperature reaches 165°F (74°C).
Adjust the heat as needed to prevent burning.
Drain and rest.
Transfer the chicken to a wire rack or paper towels.
Leave to rest for 5–10 minutes before serving.
Pro Southern tips:
For extra crunch, add two tablespoons of cornflour to the flour.
For a darker, crisper crust, drizzle 2–3 tablespoons of buttermilk into the flour mixture before dredging.