American southern fried chicken is known throughout the world. Thanks to fast food places such as Kentucky Fried Chicken and most recently Chick-fil-A. But where did fried chicken originate from? This is a good question and here is an interesting article that aims to answer that question. As we all might know in America the southern states all have their way and secrets of making perfectly crisp and juicy fried chicken. Some recipes are super spicy (hot) and others are much more toned down. Spicy fried chicken is definitely delicious but it’s not for everyone. And the more mellow versions can be quite bland and not so exciting to eat. Finding the right recipe that all in your family will enjoy is the trick. When you make my fried chicken recipe below you might find it to be just what you’re looking for.
Personally, I like a simple spice blend and a tangy buttermilk brine when I make southern fried chicken. The recipe below is just that. There are only a few spices needed and a few easy techniques to master. Once your chicken is seasoned, marinated, and then coated in the spiced-up flour you’re ready to fry and enjoy a true American chicken classic. This recipe makes for a deliciously light and crispy exterior and a nice juicy and succulent interior. It’s just what one wants when it comes to Southern fried chicken!
American Southern Fried Chicken
(Makes 6-9 fried chicken parts)
- 6-9 assorted chicken parts (wings, legs, thighs)
- 4 cups of buttermilk
- 1 egg
- 2 1/2 cups self-rising flour
- 1 1/2 tablespoon of cornstarch
- 1 teaspoon of baking powder
- Enough canola oil for frying
- 2 tablespoons of sweet paprika
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons of onion powder
- 1 1/2 tablespoons of garlic powder
- 1 tablespoons cayenne pepper (optional). If using add more or less to suit your spicy pleasure.
- 1 tablespoon fresh cracked black pepper
- Trim any excess fat from the chicken. Then rinse and pat them dry
- Mix the spice blend together and rub half of it into the chicken evenly
- Mix the buttermilk and egg. Then pour it over the chicken.
- Make sure all the chicken pieces are submerged and covered with buttermilk.
- Cover the bowl and refrigerate for at least 4 hours. (Overnight is fine too.)
- Pour the flour, cornstarch, baking powder, and remaining spice blend into a large ziplock bag or bowl.
- Remove the chicken from the buttermilk and shake off the excess.
- Add the chicken pieces into whatever you’re using and coat it well.
- Place the flowered chicken on a wire rack and place it uncovered in your refrigerator for 30-40 minutes.
- Heat the oil in a deep fryer or frying pan to 325°F.
- Carefully place the chicken into the oil. Do not overcrowd the pan.
Tip: Fry the chicken on one side for five minutes and then turn it over for an additional five minutes. Cook until the internal temperature reaches 165°F. It will still carry over cooking a little more even after the chicken is removed from the fryer oil.
- Drain the chicken on paper towels or on a wired rack
- Sprinkle a little salt over the fried chicken
- Allow it to rest for 5 minutes before serving.
Follow these simple steps to make an outrageously delicious fried chicken.
- Combine the spice mix well then rub it on the chicken to entirely coat them.
- Reserve the remaining spice mix to add to the buttermilk.
Tip: If you don’t have much spice mix left simply make some more and keep it for the next step.
- Pour the buttermilk and egg mixture over the chicken making sure all parts are submerged.
- Cover the bowl and place in the refrigerator for at least four hours. Overnight is even better if not in a rush.
- Remove the brined chicken from the refrigerator 30 minutes before frying.
Tip: This will take the immediate chill off them allowing them to cook faster when frying them.
- Once you’ve added the remaining spice mix to the flour make sure to incorporate it well.
- Take three tablespoons of the buttermilk and add it to the flour.
- Using your fingertips rub the flour and liquid together to create a slightly granular texture.
Tip: Using this technique is what helps to create those delectable crunchy bits on fried chicken.
- Once at this stage, you’re ready to coat the chicken with the flour.
- Press the chicken into the flour. Coat it well on all sides.
- Place the coated pieces of chicken on a dish or wire rack.
- Now put them in your refrigerator uncovered for one hour.
Tip: This technique of letting the chicken sit in the refrigerator helps to make sure the crust will adhere to the chicken when frying.
- Heat your fryer oil to 325°F. Check it with a kitchen thermometer.
- Add the chicken placing them away from you as you add them to the hot oil.
- Do not overcrowd the fryer or frying pan. Frying up to four pieces at a time in plenty.
Tip: If you are not using a deep-fat fryer remember to cook one side of the chicken for five minutes and then flip to cook the other side for an additional five minutes. You may need to adjust the heat to make it hotter or cooler depending on how fast the coating is coloring up. Most importantly make sure to cook the chicken to an interior temperature of 165°F in the thickest part of the chicken.
- As the chicken crisps up and reaches proper temperature remove them from the fryer to a wire rack.
- Lightly salt the pieces and let them rest for five minutes to cool before serving them.