Fried Chicken
Southern fried chicken
Homemade fried chicken is a staple in the south. This is what I cooked to lock my husband down. On our 3rd date, I fried him some chicken and that’s when he knew I was “the one” because my fried chicken was better than his mom’s. Whenever I fry chicken, I always fry every piece of the chicken. My absolute favorite part of the chicken is the breast. Everyone tells me how crazy I am since they think that the breast is dry, but if breasts are prepared the correct way, they are delicious and juicy! I start with a marinade for my chicken, using buttermilk. Buttermilk is always good since it breaks down the enzymes in chicken and helps make it tender. To the buttermilk, I add Louisiana hot sauce. You are more than welcome to add the hot sauce of your choice, but make sure to add hot sauce. Its added for flavor, not spice.
Marinate the chicken for at least 4 hours prior to cooking. I prefer frying in vegetable or peanut oil since they have a high smoke point. If you prefer a healthier version, use canola oil. It has less saturated fat than vegetable oil. While your oil is heating, prepare the dry mix for the batter. In a separate bowl or bag, add flour, cajun seasoning, garlic powder and onion powder.
Take your chicken pieces from the marinade and dredge the chicken in the flour. Your hands will get messy! Once your oil has reached a temperature of 350-375 degrees, its time to add the chicken. Add the chicken one piece at a time. NEVER OVER CROWD YOUR PAN or your chicken will start to boil in the grease instead of fry.
Turn your chicken after 8-10 minutes on each side. To make sure that the inside of the chicken is getting cooked, grab a small sharp knife and pierce a few holes in the middle. This way the crust does not come off and the inside is getting cooked. After your chicken is golden brown and has an internal temperature of 165 degrees, take the chicken out and put it on a baking sheet with paper towels or brown paper bags to drain the grease. After all of the pieces have been cooked, spread a little extra seasoning on top. There you have it, crispy and moist southern fried chicken. We love to eat our chicken with Louisiana hot sauce and pickled jalapeno peppers. ENJOY!
Fried Chicken
Ingredients
- 1 Whole Chicken (8 pieces cut up)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cajun seasoning
- 1 tbsp paprika
- 1/2 tsp cayenne
- 4 cups of buttermilk
- 6 dashes of hot sauce
- 4 cups of flour
- Oil for frying (peanut, canola or vegetable oil)
Instructions
- Combine the hot sauce and buttermilk in a bowl. Add all of the chicken pieces to the bowl and refrigerate for at least 4 hours up to 24 hours.
- Heat 5 inches of oil to a 350-375 degrees in a pan of your choice. Preferably a cast iron skillet. If 5 inches is not enough, make sure your skillet is half full with oil.
- While the oil is heating, add the flour and seasoning to a bowl of your choice. Remove the chicken from the marinade and dredge in the flour mixture. Once the chicken is fully coated with flour, add the pieces to the hot oil. Do not over crowd your skillet, add about 3-4 pieces at a time. Depending on the size of your skillet. Cook 8-10 minutes per side. Pierce the middle of the chicken with a small knife to ensure the inside is getting enough heat to cook through.
- Once all of the sides are golden brown and the internal temperature reaches 165 degrees, remove and add the chicken to a baking sheet with paper towels to drain any excess oil.
- ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
