Southern Fried Chicken Recipe

Why You’ll Love This Recipe

This recipe combines classic Southern flavors with straightforward techniques, ensuring a delicious result every time. The buttermilk marinade tenderizes the chicken, while the seasoned flour coating delivers the perfect crunch. Frying the chicken to a deep golden brown creates a mouthwatering contrast between the crispy exterior and the juicy interior. It's a dish that brings warmth and satisfaction to any meal.

Ingredients

• 1 whole chicken, cut into 8 pieces

• 2 cups all-purpose flour

• 1 cup buttermilk

• 2 teaspoons paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon black pepper

• ½ teaspoon cayenne pepper

• ½ teaspoon dried thyme

• ½ teaspoon dried oregano

• Peanut or vegetable oil for frying

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels.

2. Marinate: Place the chicken in a large bowl and pour the buttermilk over it. Ensure all pieces are submerged. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.

3. Season the Flour: In a shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried thyme, and dried oregano. Mix well to ensure an even distribution of spices.

4. Coat the Chicken: Remove each piece of chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken in the seasoned flour mixture, pressing gently to adhere the coating. Shake off any excess flour and set aside.

5. Heat the Oil: In a large skillet or Dutch oven, heat about 2 inches of peanut or vegetable oil over medium-high heat until it reaches 350°F (175°C).

6. Fry the Chicken: Carefully add the chicken pieces to the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary. Cook the chicken for 12-15 minutes per side, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.

7. Drain: Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let it rest for a few minutes before serving.

Servings and Timing

• Servings: 4-6

• Prep Time: 15 minutes

• Marinate Time: 2 hours to overnight

• Cook Time: 30-35 minutes

• Total Time: 2 hours 45 minutes to overnight

Variations

• Spicy Southern Fried Chicken: Add an extra teaspoon of cayenne pepper to the seasoned flour for an added kick.

• Herb-Infused Chicken: Incorporate fresh herbs like rosemary or sage into the buttermilk marinade for a fragrant twist.

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to accommodate dietary needs.

Storage/Reheating

• Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.

• Reheating: To maintain crispiness, reheat the chicken in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through. Avoid microwaving, as it can make the coating soggy.

FAQs

What type of oil is best for frying chicken?

Peanut oil is ideal due to its high smoke point and neutral flavor. However, vegetable or canola oil can also be used as alternatives.

Can I use boneless chicken for this recipe?

While bone-in pieces are traditional, boneless chicken breasts or thighs can be used. Adjust the cooking time accordingly, as boneless pieces cook faster.

How can I tell when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature. Chicken is safe to eat when it reaches 165°F (74°C).

Can I freeze leftover fried chicken?

Yes, after cooling, wrap the chicken tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months.

How do I reheat frozen fried chicken?

Thaw the chicken in the refrigerator overnight. Reheat in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and crispy.

Is it necessary to marinate the chicken overnight?

While marinating for at least 2 hours is recommended, marinating overnight enhances flavor and tenderness.

Can I use self-rising flour instead of all-purpose flour?

Self-rising flour contains baking powder and salt, which can alter the taste and texture. It's best to use all-purpose flour for this recipe.

What sides pair well with Southern fried chicken?

Classic sides include mashed potatoes, coleslaw, cornbread, and green beans.

Can I make this recipe ahead of time?

While best enjoyed fresh, you can prepare the chicken up to the frying step and refrigerate it. Fry just before serving for optimal results.

What makes Southern fried chicken different from regular fried chicken?

Southern fried chicken is distinguished by its seasoned coating, buttermilk marinade, and traditional frying methods, resulting in a unique flavor and texture.

Conclusion

This Southern fried chicken recipe offers a delicious and authentic taste of Southern cuisine. With its crispy exterior and juicy interior, it's sure to become a favorite in your household. Whether you're a seasoned cook or a beginner, this recipe provides clear instructions to help you achieve perfect fried chicken every time. Enjoy the rich flavors and comforting essence of this classic dish.

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Southern Fried Chicken Recipe

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Classic Southern fried chicken featuring a buttermilk marinade and a perfectly seasoned, crispy flour coating, resulting in a juicy and flavorful dish.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 2 hours 45 minutes to overnight (including marinating)
• Yield: 4-6 servings
• Category: Main Dish
• Method: Frying
• Cuisine: Southern American
• Diet: Halal

Ingredients

1 whole chicken, cut into 8 pieces

2 cups all-purpose flour

1 cup buttermilk

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

½ teaspoon cayenne pepper

½ teaspoon dried thyme

½ teaspoon dried oregano

Peanut or vegetable oil for frying

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Instructions

1. Rinse the chicken pieces under cold water and pat them dry with paper towels.
2. Place the chicken in a large bowl and pour the buttermilk over it. Ensure all pieces are submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
3. In a shallow dish, combine the flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried thyme, and dried oregano. Mix well.
4. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing gently to coat. Shake off excess flour and set aside.
5. Heat about 2 inches of peanut or vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C).
6. Carefully add chicken pieces to the hot oil without overcrowding. Fry in batches if needed. Cook 12-15 minutes per side until internal temperature reaches 165°F (74°C) and coating is golden brown.
7. Remove chicken and place on a wire rack over a baking sheet to drain excess oil. Let rest for a few minutes before serving.

Notes

• For extra spicy chicken, add an additional teaspoon of cayenne pepper to the flour mixture.
• Fresh herbs like rosemary or sage can be added to the buttermilk marinade for extra flavor.
• To make gluten-free, substitute all-purpose flour with a gluten-free flour blend.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes to keep the coating crispy.
• Use a meat thermometer to ensure chicken is cooked to 165°F (74°C) internally.

Nutrition

• Serving Size: 1 piece (approximate)
• Calories: 350 kcal
• Sugar: 1 g
• Sodium: 450 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 85 mg