Ultimate Southern Fried Chicken
This Ultimate Southern Fried Chicken recipe is an absolute game-changer! After countless attempts at achieving the perfect balance of crispy and juicy, I've finally discovered a method that guarantees mouthwatering results every time. The chicken is marinated in a savory brine, then drenched in a rich buttermilk batter and coated with a hearty mix of flour and cornmeal. The frying technique ensures that the chicken remains succulent on the inside while achieving the most delightful golden-brown crispy crust. Perfect for family gatherings or a cozy dinner at home, this chicken will tantalize your taste buds and make you the star of your kitchen!
6
Servings
467
Calories
10
Ingredients
Ingredients
Whole chicken
1 (Cut into 10 pieces (2 legs, 2 thighs, 2 wings, 4 breasts))
Water
4 cups (For brining)
Salt
3 teaspoons (For brining and seasoning)
Buttermilk
1 cup (For battering)
Eggs
2 (Whisked into the buttermilk)
Season-All salt
1 tablespoon (For seasoning the batter)
Flour
1 cup (For coating)
Cornmeal
2 tablespoons (For coating)
Dried oregano
2 teaspoons (For coating)
Vegetable oil or shortening
As needed (For frying)
Instructions
1
Begin by soaking the chicken pieces in a mixture of water and salt for at least 2 hours in the refrigerator to enhance flavor and moisture.
2
In a separate bowl, whisk together the buttermilk, eggs, and 1 tablespoon of Season-All salt.
3
Remove the chicken from the brine, and dip each piece into the buttermilk mixture, ensuring they are well-coated.
4
In a large resealable bag, combine the flour, cornmeal, dried oregano, and 2 teaspoons of Season-All salt. Shake well to mix.
5
Carefully add two pieces of the wet chicken to the bag at a time. Seal the bag and shake vigorously until the chicken is evenly coated in the flour mixture.
6
Transfer the coated chicken pieces to a wire rack to let them rest for about 15 minutes (placing wax paper underneath to catch excess flour).
7
In a heavy-bottomed cast iron skillet or electric skillet, heat a generous amount of vegetable oil or shortening to 360°F (182°C). You want a depth of around 1-2 inches.
8
Once the oil is ready, gently place the chicken pieces in the skillet, ensuring not to overcrowd them. This allows for even cooking and crispiness.
9
Cover the skillet and cook for the first 5 minutes. This step helps cook the chicken through the inside.
10
After 5 minutes, check the chicken. Once golden brown, flip the pieces over and cover again for another 5 minutes.
11
Remove the cover and continue cooking uncovered for an additional 20 minutes, turning the chicken occasionally to achieve an even golden color.
12
Keep a close eye on the frying process, adjusting the heat if necessary to prevent over-browning. The goal is a perfectly crispy exterior that isn’t too dark or burnt.
13
Ensure the chicken is cooked through (internal temperature of 165°F or 74°C), then remove from the skillet and let the chicken rest on a wire rack or paper towels to drain any excess oil.
Nutrition Information
30g
Fat
40g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
How long should I brine the chicken for this recipe?
The chicken should be soaked in the water and salt mixture for at least 2 hours in the refrigerator to enhance flavor and moisture.
What are the ingredients for the buttermilk batter?
The batter consists of 1 cup of buttermilk, 2 whisked eggs, and 1 tablespoon of Season-All salt.
Why is cornmeal included in the flour coating?
Cornmeal is added to the coating to provide a heartier texture and extra crunch to the fried chicken crust.
How many pieces should the whole chicken be cut into?
A whole chicken should be cut into 10 pieces: 2 legs, 2 thighs, 2 wings, and 4 breast pieces.
What is the ideal oil temperature for frying this chicken?
The vegetable oil or shortening should be heated to 360°F (182°C) before adding the chicken.
Why do you cover the skillet during the first part of frying?
Covering the skillet for the first 5 minutes on each side helps the heat penetrate to ensure the chicken cooks through to the inside.
How long does the chicken need to cook covered?
The chicken should be cooked covered for 5 minutes, then flipped and covered for another 5 minutes.
How long is the total frying time after the covered portion?
After the initial 10 minutes of covered cooking, the chicken should be cooked uncovered for an additional 20 minutes.
What is the safe internal temperature for the finished chicken?
The chicken is safely cooked through when it reaches an internal temperature of 165°F (74°C).
What type of oil is best for Southern fried chicken?
This recipe recommends using vegetable oil or shortening in a heavy-bottomed cast iron or electric skillet.
How can I prevent the chicken crust from becoming too dark?
Adjust the heat as necessary during the frying process to maintain a steady temperature and prevent over-browning.
Why should the coated chicken rest before frying?
Letting the chicken rest for 15 minutes on a wire rack allows the flour mixture to adhere better to the chicken, preventing it from falling off in the oil.
How much oil should be in the skillet?
You should maintain a depth of around 1-2 inches of oil in the skillet.
What seasonings are used in the flour coating?
The flour coating is seasoned with 2 teaspoons of Season-All salt and 2 teaspoons of dried oregano.
Can I use an electric skillet for this recipe?
Yes, an electric skillet works well as it allows for precise temperature control at 360°F.
How many people does this recipe serve?
This recipe is designed to provide 6 servings.
Does the recipe use eggs?
Yes, 2 eggs are whisked into the buttermilk to create the binding batter.
What is the purpose of the wire rack after frying?
The wire rack allows excess oil to drain away from the chicken, keeping the crust crispy instead of soggy.
How many calories are in one serving of this chicken?
There are 467 calories per serving in this Ultimate Southern Fried Chicken recipe.
Is there a specific way to coat the chicken in the flour?
The recipe suggests placing the dry ingredients in a large resealable bag and shaking the wet chicken pieces inside it to ensure an even coating.
What is the protein content per serving?
Each serving contains approximately 25g of protein.
How much fat is in a serving?
There is approximately 30g of fat per serving.
How many carbohydrates are in a serving?
There are 40g of carbohydrates per serving.
How much buttermilk is required?
The recipe calls for 1 cup of buttermilk for the batter.
What is the purpose of brining the chicken in salt water?
Brining helps the chicken retain moisture during the high-heat frying process and seasons the meat throughout.
Should I crowd the pan when frying?
No, you should avoid overcrowding the skillet to ensure even cooking and to maintain the oil temperature for maximum crispiness.
Can I substitute the dried oregano?
While dried oregano is part of the specific flavor profile, you can omit it or use other dried herbs like thyme, though the taste will vary.
What is Season-All salt?
Season-All is a blend of salt and various spices commonly used in Southern cooking to provide a robust flavor profile.
How do I ensure an even golden color on the chicken?
During the final 20 minutes of uncovered cooking, turn the chicken pieces occasionally to achieve a uniform golden-brown color.
Where should the chicken be kept while brining?
The chicken must be kept in the refrigerator for at least 2 hours while soaking in the brine for food safety.