Southern Fried Chicken

Southern Fried Chicken is a classic way to prepare buttermilk brined with a seasoned coating on bone-in chicken pieces.

Southern Fried Chicken

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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Southern Fried Chicken

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

From Our Dinner Table

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Southern Fried Chicken

Southern Fried Chicken

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Southern Fried Chicken

Southern Fried Chicken

Southern Fried Chicken

Sue Lau
5 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Coating and Brine time 7 hrs
Course Main Course
Cuisine American, Southern
Servings 8 pieces
Calories 231 kcal

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

Calories: 231kcalCarbohydrates: 28gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 68mgSodium: 2945mgPotassium: 214mgFiber: 1gSugar: 3gVitamin A: 376IUVitamin C: 1mgCalcium: 94mgIron: 2mg
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Southern Fried Chicken

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