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Southern Fried Chicken

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Ingredients

  • 1 whole chicken, cut into pieces
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil for frying

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Southern Fried Chicken

Created by: Howcan Team

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil for frying

Instructions

  • Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours, or overnight.
  • In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  • Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken pieces in the seasoned flour, shaking off any excess.
  • Heat 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
  • Carefully place the chicken pieces in the hot oil, skin-side down. Do not overcrowd the skillet; work in batches if necessary.
  • Fry the chicken for 15-20 minutes, turning once, until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
  • Transfer the fried chicken to a wire rack set over a baking sheet to drain and cool slightly before serving.
Main Course
AmericanSouthern

Southern Fried Chicken has a rich history dating back to the 19th century in the southern United States. This iconic dish is a staple of Southern cuisine, known for its crispy, golden-brown exterior and juicy, tender meat. Chefs like Edna Lewis and Thomas Keller have put their own spin on this classic, elevating it to new heights. The best versions of this dish can be found in the heart of the South, particularly in cities like Nashville and Atlanta. The key to perfect Southern Fried Chicken lies in the seasoning and the frying technique, with buttermilk and a blend of spices being essential for that authentic flavor. For a unique twist, some chefs use a spicy hot sauce marinade before frying, adding a kick to the traditional recipe.

50 min

|

4

|

450 calories

Instructions

  • Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours, or overnight.
  • In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  • Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken pieces in the seasoned flour, shaking off any excess.
  • Heat 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
  • Carefully place the chicken pieces in the hot oil, skin-side down. Do not overcrowd the skillet; work in batches if necessary.
  • Fry the chicken for 15-20 minutes, turning once, until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
  • Transfer the fried chicken to a wire rack set over a baking sheet to drain and cool slightly before serving.
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