Delicious Fried Chicken

A flavorous crisp breading on the skin with a young and damp center is what Southern cooked Chicken is all concerning. It’s the type of finger-licking-good food that appeals to everybody. Serve it along with your favorite home style sides and wash it all down with a glass of sweet tea for a style of the South in your mouth. 

Typically, the means cooked chicken is seasoned within the South, depends exclusively on however you grew-up consumption it. Some cooks add herbs to the flour, some marinade chicken items in sauce, some add additional seasonings additionally to salt and black pepper to the breading. Some cooks season the dredge and not the chicken and a few, like myself, season each single layer beginning with the chicken, the egg wash and therefore the flour. 

Delicious Fried Chicken
Delicious Fried Chicken

I’m not one to mention any of these ways that square measure wrong, and feel you must have some liberty to create it your own with the flavor surface that you simply get pleasure from most. My rule of thumb is, if you wish the flavor then it’s a win. Not being an addict of bland cooked chicken, I undoubtedly opt for seasoning each layer. most significantly, be assured that anyone will learn the simplest technique for creating cooked chicken. 

Just confine mind that it takes follow. once change of state, there square measure forever variables thus, follow makes good. There square measure such a large amount of facet dishes that go well with cooked chicken like mashed potatoes, inexperienced beans, cole slaw, home style deviled eggs and milk biscuits. within the summer, a tasty entremots would be slices of recent tomato and cucumbers from the garden. It’s smart for the soul quite food.

Delicious Fried Chicken


  • 1 whole fryer chicken cut into 8 pieces
  • 3 1/2 tsp seasoned salt divided
  • 2 tsp freshly ground black pepper divided
  • 3 cups buttermilk divided
  • 3 cups all purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 3 large eggs
  • 1 tsp hot sauce
  • Oil for frying preferably peanut or vegetable oil


  1. Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.
  2. 30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika. 
  3. In a large shallow bowl whisk together the eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce. 
  4. Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading. 
  5. To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.
  6. Fill a 12-inch cast iron skillet between 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately. 
  7. Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.
  8. Place fried pieces on rack and keep warm in oven between batches.
  9. Rest for 10 minutes before serving. 

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