Delicious Fried Chicken Recipe | Southern Style Crispy Delight

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When it comes to comfort food, nothing beats a classic Southern fried chicken. This Delicious Fried Chicken Recipe promises a crispy, golden exterior and juicy, tender meat on the inside, making it a favorite for family gatherings, picnics, or a cozy dinner at home.

Nutrition Benefits

Protein: Fried chicken is a great source of protein, which is essential for muscle repair and growth. A typical piece of fried chicken contains about 20-30 grams of protein, depending on the size and cut.

Carbohydrates: The breading and flour coating add a small amount of carbs to the dish, typically around 10-15 grams of carbohydrates per piece, depending on how much flour is used.

Fat: The fat content in fried chicken is higher due to the oil used for frying. A piece of fried chicken can have between 15-25 grams of fat. This includes both saturated fat (which can raise cholesterol levels) and healthier fats, depending on the type of oil used.

Calories: A standard piece of fried chicken (around 3.5 to 4 ounces) can contain between 250-400 calories. The calorie count depends on factors like the cut of chicken and how much oil is absorbed during frying.

Ingredients:

  • 1 whole chicken (about 3-4 pounds), cut into pieces
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Equipments:

  • Large Bowl (for marinating the chicken)
  • Shallow Dish (for seasoned flour)
  • Tongs or Forks (for handling the chicken)
  • Deep Fryer or Large Heavy-Bottomed Pot (for frying)
  • Thermometer (for checking oil temperature)
  • Paper Towels (for draining excess oil)
  • Meat Thermometer (for checking chicken’s internal temperature)
  • Wire Rack (Optional) (for resting the chicken)
  • Slotted Spoon or Spider Strainer (for removing chicken from oil)
  • Large Plate or Tray (for resting the chicken)

For the Coating:

  • 2 cups all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)

For Frying the Chicken:

  • Vegetable oil (enough for frying, about 2-3 inches deep in the pan)

Instructions:

  1. Rinse the chicken pieces and pat them dry with paper towels.
  2. In a large bowl, mix the buttermilk, egg, and hot sauce.
  3. Add the chicken pieces to the buttermilk mixture, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour (overnight is best for marinating).
  4. In another large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper. Mix well until evenly combined.
  5. After marinating, take the chicken pieces one by one and dredge them in the flour mixture. Press gently to make sure the flour sticks well.
  6. Shake off any excess flour and place the coated chicken pieces on a plate.
  7. In a large skillet or Dutch oven, heat vegetable oil over medium-high heat. Use a thermometer to check the temperature of the oil – it should reach about 350°F (175°C). If you don’t have a thermometer, drop a small pinch of flour into the oil. If it sizzles immediately, the oil is ready.
  8. Carefully add the chicken pieces to the hot oil, being sure not to overcrowd the pan (you may need to fry in batches).
  9. Fry the chicken for 12-15 minutes, turning occasionally to ensure even cooking. The chicken should reach an internal temperature of 165°F (75°C), and the crust should be golden and crispy.
  10. If necessary, reduce the heat to medium to prevent the coating from burning while the chicken cooks through.
  11. Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain the excess oil.
  12. Let the chicken rest for 5-10 minutes to keep it juicy.

Here’s a recipe to make Fried Chicken Recipe:

Delicious Fried Chicken Recipe | Southern Style Crispy Delight

Recipe by TGCourse: Vegetables
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

625

kcal
Total time

45

minutes

Ingredients

  • 1 whole chicken (about 3-4 pounds), cut into pieces
    2 cups buttermilk
    1 tablespoon hot sauce (optional)
    1 teaspoon salt
    1 teaspoon black pepper

  • For Coating
  • 2 cups all-purpose flour
    1 teaspoon paprika
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon salt
    1/2 teaspoon black pepper
    1/2 teaspoon cayenne pepper (optional)

Directions

  • Marinate the Chicken:
    In a large bowl, combine buttermilk and hot sauce (if using).
    Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours (or overnight for best results).
  • Prepare the Coating:
    In another bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  • Dredge the Chicken:
    Remove the chicken from the buttermilk, allowing excess to drip off.
    Dredge each piece in the flour mixture, ensuring it’s well-coated. Shake off any excess flour.
  • Heat the Oil:
    In a large cast-iron skillet or deep fryer, heat about 1-2 inches of oil over medium-high heat.
  • Fry the Chicken:
    Carefully place a few pieces of chicken in the hot oil (don’t overcrowd the pan).
    Fry for about 12-15 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
    Adjust the heat as needed to maintain the oil temperature.
  • Drain and Serve:
    Once cooked, transfer the chicken to a wire rack or paper towel-lined plate to drain excess oil.
    Let it rest for a few minutes before serving.

Notes

  • Brine for Extra Flavor
    Consider brining your chicken in a saltwater solution before marinating. This helps enhance moisture and flavor.
  • Use Buttermilk
    The acidity in buttermilk helps tenderize the chicken and adds a tangy flavor. If you don’t have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for about 5-10 minutes.
  • Season the Flour
    Don’t skip seasoning the flour! Add spices like paprika, garlic powder, or even dried herbs to enhance the flavor of the coating.
  • Rest Before Frying
    After dredging the chicken, let it rest for about 15-30 minutes before frying. This helps the coating adhere better and results in a crispier texture.
  • Maintain Oil Temperature
    Keep the oil temperature consistent while frying. If the oil is too hot, the coating may burn before the chicken cooks through. If it’s too cool, the chicken will absorb more oil and become greasy.
  • Fry in Batches
    Avoid overcrowding the pan, which can lower the oil temperature. Fry in batches to ensure even cooking and crispiness.
  • Use a Wire Rack
    After frying, place the chicken on a wire rack instead of paper towels. This allows air to circulate and keeps the chicken crispy, preventing it from steaming.
  • Experiment with Flavors
    Feel free to experiment with different flavorings in the marinade and coating. Try adding herbs, spices, or even a bit of grated Parmesan cheese to the flour for unique variations.

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