Finally, we have a fried chicken recipe on the blog! I don’t know what has taken me so long to do this. Fried Chicken is a staple. I don’t like to complicate it. It has to be crispy, juicy, and flavorful! Many fear frying chicken. I tried to make this recipe as easy as possible without skimming on the taste.
It’s allllll about the spices! I don’t use 11. But, my picks get the job done. Not too salty, not to spicy. I think I’ve found a happy medium of flavor blends.
Chicken loves to bathe in buttermilk! It’s the perfect brining liquid for fried chicken. It makes the chicken super juicy! It also helps to lock in the flavor of the spices. Don’t worry if you see some of the spices float. They’ll be plenty left on your chicken.
As for the flour, I like to use self-rising flour. Self-rising flour contains baking powder which makes the chicken crispier. I also add a little cornstarch to bump up the crisp even more! Be sure to coat the chicken very well. I use a batter bowl. But, a brown paper bag still works. Or just dredge the pieces in a shallow bowl. Be sure to shake off the excess.
I deep fry my chicken. Dark meat takes longer to fry than white meat. And pan frying takes a little longer than deep frying. You want it cooked all the way through. But, you don’t want to overcook it. The chicken has a way of telling you when it’s done. The pieces will float and rise to the top of the grease’s surface. The fry sound will be quieter when the chicken is ready to take out. You can drain it on paper towels or a wired rack.
Fried chicken is a crowd pleaser indeed. Cover it in hot sauce and grab some Bunny bread. Guaranteed to have your craving satisfied!
Southern Fried Chicken
- 8-9 pieces of chicken
- 1 quart buttermilk
- 2 1/2 cups self-rising flour
- 1 TBS cornstarch
- canola oil for frying
- 1 TBS Cajun or Creole Seasoning
- 1 1/2 TBS poultry seasoning I use Chef Paul’s Poultry Magic
- 1 TBS onion powder
- 1 TBS garlic powder
- 1 tsp lemon pepper
- 1 tsp celery salt
- 1 TBS Accent optional don’t tell me anything about MSG’s!
Remove excess fat from chicken and place into a bowl.
Mix the spice blend together and sprinkle half of it on the chicken
Rub the spices into the chicken evenly
Pour the buttermilk over the chicken (it’s okay if the spices float in the milk. Chill out.)
Cover the chicken and refrigerate for at least 4 hours. (Overnight is cool too.)
Pour the flour, cornstarch, and remaining spice blend into a bag, batter bowl, or shallow baking dish.
Remove the chicken from the buttermilk and shake off the excess. (Don’t rinse the chicken, Crazy!)
Add the chicken pieces into whatever you’re using and shake or dredge it. Don’t make this difficult.
Heat oil in a deep fryer or frying pan to 350 F
Carefully place the chicken into the oil. Do not overcrowd the pan. Fry in batches.*
Drain the chicken on paper towels or a wired rack
Allow it to rest for 5-10 mins. before eating or just burn the roof of your mouth. It’s up to you.
*Dark meat takes about 13-15 mins to cook in a deep fryer. 20-25 in a frying pan. White meat takes a little less time. The frying sound with quiet when the chicken is ready. The chicken pieces will also start to float when it’s done. Make sure it’s 165 F internally and the juices run clear. I’m not responsible for you jacks eating raw chicken. Make sure it’s cooked!