Southern Fried Chicken Recipe
Probably the number one main course served in the South, Southern Fried Chicken is a mainstay of Southern Cooking. The golden brown, crispy crust is what distinguishes Southern Fried Chicken from ordinary fried chicken. Use the following tips to ensure your Southern Fried Chicken is a success every time
Tips
* Do not use skinless chicken. Although the skin adds fat it also provides the crispy crust essential for Southern fried chicken. You will not get a good crust without the skin. Also, the double dip (step 7 below) is important to achieve that special crust.
* Use a cast iron skillet if possible. It just seems to make better fried foods.
* Use an oil that handles high heat. We recommend refined peanut, avocado or safflower oil. (Must be "Refined").
* Be sure the skillet and oil are hot before placing chicken in the pan. The first few minutes of frying is what seals in the flavor and gives a good crust. Use the wooden handle test in step 8 to make sure oil is hot enough before adding chicken.
* Use thongs to turn chicken. Do not use a fork or other utensil that will puncture the chicken skin.
* After removing cooked chicken from skillet, do not cover chicken. Covering will affect the crispness of the crust. If you need to keep chicken warm to serve later, put it in an oven set on low.
* For very tender chicken, soak overnight in buttermilk in the refrigerator.
* You may substitute your favorite chicken parts for the whole chicken in the recipe below.
Ingredients
* Fresh, cut-up chicken* 2 cups flour
* 2 tablespoons salt
* 1/2 tablespoon black pepper
* 1 whole egg
* 3/4 cup buttermilk
* Cooking oil as required (see directions)
Directions
1. Using a large frying pan (cast iron works best), fill with enough cooking oil to cover at least half the thickness of the chicken (about 2-3 inches oil depth in the pan).2. Place frying pan on medium-high heat
3. In a medium size mixing bowl, combine egg and buttermilk, mix well
4. On a large plate, combine flour, salt and pepper, mix well
5. Wash chicken parts, pat dry.
6. Dip each chicken part in the egg-milk wash, then roll in flour mix to coat on all sides
7. Place chicken parts back in the egg wash again and then in the flour mix again to coat a second time.
8. Check oil temperature (place handle of wooden spoon in oil. You should get bubbles rising around the handle immediately.)
9. Place chicken parts in frying pan (should not be touching each other)
10. Fry chicken on first side 2 minutes then turn to other side
11. REDUCE HEAT TO MEDIUM
12. Continue to fry on each side until golden brown
Note: Even though you have a golden brown crust on the outside, the inside of the thicker pieces may not be fully cooked, especially if you are using frozen chicken which you defrosted. The best (and safest) test for doneness is to use a meat thermometer. Place it in the thigh or thickest part of the chicken, without touching the bone. You should read a minimum temperature of 165 degrees F. If you do not have a meat thermometer, cut deep into one of the thickest pieces with a sharp knife and observe for any pink coloring. If pink, continue cooking. There should be no pink!
Note 2: If you are concerned about the chicken cooking through (or if you live at an altitude over 1,000 feet), you can boil the chicken first for 20-30 minutes, then fry per the instruction above.
Leftover chicken should be refrigerated within 2 hours of cooking. You may keep refrigerated leftovers for 2 to 3 days. Although it will lose it's crunchiness, cold Southern fried chicken is very tasty the next day.
Goes well with fried okra and green beans.
