One of the things on the menu today – Southern Fried Chicken! I’ve been wanting to make this for a while and I finally did it!
I started making this yesterday by marinating the chicken overnight in buttermilk and a little hot sauce. Today, I brought it to room temperature as I prepped the spice mix, flour mix, and brought the oil to temperature. The hardest part about making this chicken was keeping the oil at the right temperature. I used a large cast iron skillet with about an inch to inch and a half of oil – much more than that wouldn’t have been safe. Next time, I’ll use a Dutch Oven so I can use a little more oil.
Overall, it turned out well. The skin is a little darker than I wanted it. I also had to finish it in the oven to make sure it was cooked all the way through. The piece I tasted was really good. It was nice and juicy, not oily. The skin had a nice crunch to it and the spices came through nicely. Let me know your tips for making fried chicken.
Buttermilk Fried Chicken
Buttermilk Fried Chicken
- 1 3-5 lb broiler chicken, cut into pieces
- 2 cups buttermilk
- 2-3 tbsp of your favorite hot sauce
- 1 cup flour
- 1 cup cornstarch
- 2 tbsp paprika
- 1 tbsp kosher salt
- ½ tsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried parsley
- 1 tbsp dried thyme
- 1 tsp celery salt
- 1 tsp black pepper
- Vegetable or peanut oil for frying
Put the chicken in a gallon zip lock bag and pour in the buttermilk and hot sauce. Let it marinate in the fridge about 4 hours or as long as overnight.
About an hour before you want to cook, bring the chicken out of the fridge and let it come to room temperature.
Whisk the spices together in a small mixing bowl.
Whisk the flour and cornstarch in a large mixing bowl.
Pre-heat a dutch oven with about 2-3 inches of oil to 350 – 360 degrees.
Drain the chicken in a colander and transfer to a rimmed baking sheet.
Generously season your chicken with the spice mix.
Then coat the chicken with the flour mixture.
Choose your method of coating the chicken. Some people use a large paper bag (the old school grocery bags) to shake and coat the chicken. Others put the dry mix on a baking sheet or in a pie tin. Whichever method you use, coat the chicken thoroughly.
LET THE CHICKEN REST 2-3 minutes after coating. The coating will adhere better to the chicken.
Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees for about 13 - 15 minutes, to a deep golden brown, cooked throughout and very crisp.
Remove the chicken to a wire rack or a tray lined with paper towels and sprinkle with salt.
Check the internal temp on the chicken to confirm it’s cooked through. You want a temperature of 165 degrees. If it isn’t, you can put the chicken in the oven at 350 for about 25-30 minutes to finish cooking.