Indulge in a taste of the old south: our step-by-step southern fried chicken recipe

Embark on a culinary journey to the heart of the American South, where every bite of our Southern Fried Chicken Recipe transports you to a realm of crispy, golden-brown perfection. This time-honored recipe has been passed down through generations, ensuring that the flavors and techniques have been meticulously preserved.

Ingredients

• 1 whole chicken (3-4 pounds), cut into 8 pieces
• 1 cup all-purpose flour
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 cup buttermilk
• Vegetable oil for frying

Instructions

1. Prepare the Chicken

Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. This will help it cook more evenly.

2. Season the Flour

In a large bowl, combine the flour, salt, pepper, paprika, garlic powder, onion powder, oregano, basil, and thyme. Mix well to distribute the seasonings evenly.

3. Dip the Chicken in Buttermilk

Pour the buttermilk into a separate bowl. Dip each piece of chicken into the buttermilk, ensuring it is fully coated.

4. Dredge the Chicken in Flour

Transfer the buttermilk-soaked chicken to the seasoned flour mixture. Dredge the chicken thoroughly, ensuring it is completely coated.

5. Let the Chicken Rest

Place the coated chicken on a wire rack and let it rest for 15 minutes. This will allow the flour to adhere to the chicken and create a crispy crust.

6. Heat the Oil

Heat a large pot or deep fryer filled with vegetable oil to 350 degrees Fahrenheit (177 degrees Celsius).

7. Fry the Chicken

Carefully place the chicken pieces in the hot oil. Do not overcrowd the pot. Fry the chicken for 12-15 minutes per side, or until golden brown and cooked through.

8. Drain the Chicken

Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.

Serving Suggestions

Serve the Southern Fried Chicken hot with your favorite sides, such as mashed potatoes, gravy, collard greens, or cornbread.

Tips for Crispy Perfection

• Use high-quality chicken for the best flavor and texture.
• Season the flour liberally to enhance the crispy crust.
• Allow the chicken to rest before frying to ensure the flour adheres properly.
• Fry the chicken in hot oil to create a golden-brown crust.
• Don’t overcrowd the pot when frying to prevent the chicken from steaming instead of crisping.
• Serve the chicken immediately while it’s hot and crispy.

Variations

• Spicy Southern Fried Chicken: Add 1 teaspoon of cayenne pepper to the seasoned flour mixture.
• Honey-Glazed Southern Fried Chicken: Brush the fried chicken with a mixture of honey and Dijon mustard before serving.
• Buttermilk-Marinated Southern Fried Chicken: Marinate the chicken in buttermilk for several hours or overnight before dredging and frying.

The Secret to Southern Fried Chicken

The secret to Southern Fried Chicken lies in the combination of crispy flour coating, tender and juicy meat, and a hint of Southern hospitality. By following this recipe and embracing the tips and variations, you can create a dish that will delight your taste buds and transport you to the heart of the American South.

Questions You May Have

Q: Can I use chicken breasts instead of a whole chicken?
A: Yes, you can use chicken breasts, but they will cook faster than dark meat. Adjust the cooking time accordingly.
Q: How do I know when the chicken is cooked through?
A: Insert a meat thermometer into the thickest part of the chicken. It should read 165 degrees Fahrenheit (74 degrees Celsius).
Q: What is the best way to store fried chicken?
A: Store the fried chicken in an airtight container in the refrigerator for up to 3 days. When reheating, place the chicken on a baking sheet and warm it in a preheated oven at 350 degrees Fahrenheit (177 degrees Celsius) until heated through.