Some Good Southern Fried Chicken
In college I was dating this dude from upstate. I think he loved the fact that I was a southern chick more than anything. He use to always ask me if I knew how to make this and that. Well for his birthday he asked me if I knew how to fry chicken which was his favorite food. I batted my lashes (tryna look all cute) and was like "um yeaaah. So easy.!" He was so excited. Yall I had never fried chicken in my life. I just assumed it couldn't be too hard right.
To make a long story short I nearly burnt down that mans apartment trying to be KFC. (the smoke alarm went off and everything!) It was burnt as all hell on the outside and the inside was raw and bleeding! I can laugh about it now but I was so embarrassed. Especially since he had all his friends over there because he had bragged about how good I could cook. This was the beginning of my search to learn how to cook chicken and for an easy & delicious southern fried chicken recipe. After much testing here is 1 of the 3 that I'm loving and a few tips on how to make some good southern fried chicken
This recipe doesn't use an egg dip or baking powder like most southern fried chicken recipes but it's a crowd pleaser. This chicken has a nice coating and is well-seasoned to the bone (you know you got a good fried chicken recipe when folks just sit there and suck on the bone when they're done lol ). To me, good home style southern fried chicken is golden brown (not too light like that fast food stuff) has a crunchy coating that has a
medium thickness & has a good blend of seasonings. The meat must be juicy, moist and well seasoned but not overpowering and it has to taste good hot and cold. This recipe fits the bill and it's perfect for picnics!
Ingredients:
- 1 Whole chicken,cut up.
- 2 cups buttermilk
- 2 T. salt
- 4 T.hot sauce
- 3 cups. Flour
- 2 cups of Crisco
- Seasoning: 2 T. garlic powder, 1 T. Cayenne Pepper, 1 T. Paprika, 2 T. Poultry Seasoning, 1 T. Black pepper, 1 T White pepper, 1. T Salt
Step 1.) Let's prepare a brine to get the meat juicy! In a large bowl add 2 cups of buttermilk, 2 T. of salt and 4 T of hot sauce. Stir well to combine.
Step 2.) Wash your chicken and place it in the brine. Make sure that most of it, if not all, is submerged. Cover and refrigerate for 1 hour. If you go way past an hour the chicken will be too salty so 1 hour is perfect.
Step 3) Now let's prepare the seasoning mixture. In a bowl combine:
2 tablespoons. garlic powder
1 tablespoon cayenne pepper
1 tablespoon cayenne pepper
1 tablespoon paprika
2 tablespoons poultry seasoning
1 tablespoon black pepper 
1 tablespoon white pepper
1 tablespoon of salt
Step 4.) When the chicken is done brining place it on a baking sheet/tray and season it generously with half or a little under half of the seasoning blend. Be sure to season it well, getting under the skin. We are gonna put the rest of the seasoning in the flour so don't put it all on the chicken.
Step 5.) In a large bowl add 3 cups of flour and pour in the other half of the seasoning blend. Mix until combined.
Step 6.) Now toss each piece of chicken in the flour mixture until it is completely coated with flour. Place on a clean baking sheet or wire rack. Let the chicken sit for about 10 minutes and then recoat it in the flour again.
Step 7.) Next add 2 cups of vegetable Crisco to a cast iron skillet. Crisco is less greasy and a cast iron skillet makes the best fried chicken hands down but you can also use a deep fryer or regular skillet
Step 8.) Heat the oil to 325. Some people say 350 but 325 has always produced the juiciest, perfect chicken for me. "Slow and low" is what my grandmother says. I can't promise a good chicken without my trusty thermometer. Test the oil to make sure it is at 325.
Cooking the Chicken
(this is where a lot of beginners go wrong. Take your time.)
Average Cooking Time for 325 degree:
White Meat- 16-20 minutes
Dark Meat- 20-30 minutes
Step 9) When the oil is heated drop a few pieces of chicken in the oil skin side down (don't crowd the chicken) and cover for 5 minutes.
Step 10.) When five minutes are up check the chicken to see if it has browned. When golden brown flip the chicken, cover and cook that side for 5 minutes. Remove cover and cook uncovered for the additional cooking time. Be sure to check your oil tempt. to make sure it is still at or a little above 325. Lower or raise the heat until it is reached. Turn your chicken occasionally to ensure even browning. (personally I'm obsessed with turning my chicken and checking the oil. I do it very often. That one incident really scarred me for life)
Step 11.) Place done chicken on a plate of paper towels or a kitchen cloth to drain. You can check the thickness part of the meat to make sure it is cooked thoroughly. The juices will run clear.
Tips to Making Good Fried Chicken
* Keep the oil at 325- 350. It shouldn't be above or below those numbers. This will result in a greasy or burnt coating
* Don't crowd the chicken. Too much chicken lowers the heat and they cook unevenly. Chicken needs room to breathe.
* Cook light meats together and dark meats together since they basically cook at the time rate.
*Listen to the oil. A chicken that is cooking on 325 will cause the oil to be very loud when you put it in. It will slowly get quieter as the chicken cooks and when you turn the chicken over it will get louder again. This is the tried and true technique that most southern cooks use. It really does work but I'm not that fluent in my fried chicken language yet....I'm getting there though.
* Use a cast iron pot or deep fryer. It really does make all the different in the coating.
*Use Crisco oil or peanut oil. The taste is blander and therefore you won't taste it on the chicken.
* The trick to even cooking is to cover in the beginning to start the cooking process on the inside of the chicken, but remove the lid and cook uncovered during the last part of the cooking time to get the outside crispy and golden brown.
* Keep cooked chicken warm in a 200 degree oven while you fry the rest of the chicken.
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