Southern Fried Chicken is a classic way to prepare buttermilk brined with a seasoned coating on bone-in chicken pieces.
Southern Fried Chicken
By Sue Lau | Palatable Pastime
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Southern Fried Chicken is my recipe of the day with the blogging group From Our Dinner Table. Each Sunday we all group up to post recipes on a common topic. This week we are sharing chicken recipes.
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I decided to share my recipe for a buttermilk brined fried chicken. This is not your healthy-ish baked chicken everyone wishes they could be satisfied eating.
This is the real deal bonafide fried in Crisco or even lard with no apologies from me. I won’t list an amount on the fat since you will be using your own size pan. Deep sided skillets are preferred. I have a skillet that is large and deep cast iron that I love. I swear by it.
Not everyone has a skillet like that, so just do your best. Many women I know like to use an electric skillet. Probably for the size. Especially since it is so important not to crowd.
From Our Dinner Table
Favorite Chicken Recipes
- Adobo Chicken Wings from Karen’s Kitchen Stories
- Air Fryer Chicken Patties from Cheese Curd In Paradise
- Chicken an Bulgar Pilaf from Pandemonium Noshery
- Chicken Stir Fry Lettuce Wraps from Hezzi-D’s Books and Cooks
- Easy Baked Bruschetta Chicken from Blogghetti
- Easy Chicken Stroganoff from A Kitchen Hoor’s Adventures
- French Onion Chicken in the Pressure Cooker from That Recipe
- Honey BBQ Chicken Legs from Jen Around the World
- Organic Chicken Bone Broth from Art of Natural Living
- Southern Fried Chicken from Palatable Pastime
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Southern Fried Chicken
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Southern Fried Chicken
Southern Fried Chicken
Ingredients
Meat:
- 2-1/2 to 3 pounds chicken drumsticks and/or thighs
Brine:
- 2 cups buttermilk
- 2 tablespoons salt
- 1/4 cup Louisiana hot pepper sauce
Dip:
- 2 large eggs beaten
- 1/4 cup water
Coating:
- 2 cups all-purpose flour
- 1 tablespoon salt
- 2 tablespoons black pepper
- 1 teaspoon paprika
- 1 teaspoon Cajun spice
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Instructions
- Cut chicken into pieces.
- Place chicken pieces in brine and refrigerate for 6-8 hours. Doing this in the morning is fine for supper. If you are cooking a noon dinner, brine the night before.
- Drain chicken and brine in a colander.
- Line a sheet pan with wax paper to put chicken on.
- With buttermilk brine still clinging, coat chicken pieces in flour coating. I put mine in a quart rubbermaid plastic container with a lid and shake.
- Then take the piece and dip it in the mixture of beaten egg and water.
- Then shake in the coating again.
- Place on the wax paper lined baking sheet and continue with remaining chicken.
- Let the chicken rest one hour.
- Come back, shake the chicken in coating again as you start to heat your shortening or lard.
- Heat shortening/lard in a deep large skillet to 2 inches deep (halfway up the sides of chicken) and heat to 350F.
- Fry chicken pieces without crowding and definitely not touching at a temp between 300-325F, tinkering with the dial as the oil temp will shift.
- Cook chicken to an internal temp of 370F. and keep pieces drained and warmed in a low oven about 110F. as you finish cooking the rest of the chicken.
- Chicken should take between 15-25 minutes, depending on how huge the pieces are.
Nutrition
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Palatable Recipes
This recipe brings back memories. I will let you know how it comes out if I do not mess it up! Lol.
Jason B – Lightray Solutions