CHICKEN The best southern fried.

CRUNCHY SKIN AND TENDER CHICKEN

I’m from the south and we all know that Fried Chicken is a staple here. Something that you are born to love and born to eat! This recipe for The Best Southern Fried Chicken is one of my favorite recipes and one that took me a few years to get just right. This recipe produces a crunchy exterior with moist chicken on the inside. The absolute perfect chicken in my opinion. Really good fried chicken takes time so don’t rush this one.

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THE BEST SOUTHERN FRIED CHICKEN (+VIDEO)

February 17, 2021 by Brandie @ The Country Cook

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If you want a crazy delicious chicken recipe, then it has to be this recipe for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine!

CRUNCHY SKIN AND TENDER CHICKEN

ADFREQUENTLY ASKED QUESTIONS:Can I substitute the buttermilk?

No. This is non-negotiable here. If you’re are going to go through the trouble of making fried chicken, you will be missing out on so much flavor. It has to be real buttermilk too. Not the stuff that you make with milk and vinegar. And overnight soak is optimal for maximum juiciness.

Why add cornstarch to fried chicken batter?

The mixture of the cornstarch and flour helps give it that extra crunchy exterior.

Can I use chicken breasts for fried chicken?

This recipe works with any cut of chicken. The key is just making sure the chicken is cooked to 165F degrees internal temperature.

Does you have to fry chicken in peanut oil?

Peanut oil has a neutral flavor that won’t compromise the flavor of the chicken. Canola oil would be my second choice.

I always see southern cooks use a cast iron skillet for frying. How come you don’t?

I deep fry my chicken in a deep fryer but you can also do this in a deep, heavy bottomed pot. I just find that you often get darker burn-like spots with a cast iron pan if you aren’t super careful.

How do I make fried chicken taste more like KFC chicken?

Well, you’ll need to use their famous 11 herbs and spices. Just substitute the garlic powder, onion powder, salt and pepper in this recipe for the following seasonings: (you will skip the step of seasoning the individual chicken and pieces and stir these seasonings in with the flour/cornstarch mixture)2 teaspoons salt½ tablespoon dried thyme½ tablespoon dried basil1 teaspoon dried oregano1 teaspoon celery salt½ tablespoon black pepper1 tablespoon mustard powder2 tablespoons paprika2 tablespoons garlic salt1 tablespoon powdered ginger1 tablespoon pepper (use white pepper if you have it)

What should I serve with this chicken?

The possibilities are endless. Some of our favorites are: Southern Fried Okra, Potato Salad, Cole Slaw, Butter Swim Biscuits and Macaroni and Cheese.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

whole chicken (cut up)
salt
garlic powder
onion powder
buttermilk
hot sauce
flour
cornstarch
black pepper
peanut oil

HOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN:

Place the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices.

Add the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.

In a medium-sized bowl add the flour, cornstarch, salt and black pepper.

Whisk this mixture together until completely combined.

Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.

Fill up your deep fryer (deep cast iron skillet or dutch oven) with peanut oil (or frying oil of your choice) and preheat to 350°F. Carefully add the piece of chicken to the deep fryer. Fry until golden brown, turning every few minutes. You will need to fry in batches so you do not overcrowd the fryer.

Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat takes about 12-14 minutes and white meat takes 8-10 minutes.

When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.