DELICIOUS SOUTHERN FRIED CHICKEN
A flavoursome tender breading on the surface with a young and damp center is what Southern cooked Chicken is all regarding. It’s the kind of finger-licking-good nutrient that appeals to everybody. Serve it together with your favorite homestyle sides and wash it all down with a glass of sweet tea for a style of the South in your mouth.
To Season Or to not Season
Typically, the approach cooked chicken is seasoned within the South, depends alone on however you grew-up intake it. Some cooks add herbs to the flour, some steep chicken items in sauce, some add additional seasonings additionally to common salt and black pepper to the breading.
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| Delicious Southern Fried Chicken |
Some cooks season the dredge and not the chicken and a few, like myself, season each single layer beginning with the chicken, the egg wash and therefore the flour. I’m not one to mention any of these ways in which are wrong, and feel you must have some liberty to create it your own with the flavour roof of the mouth that you just fancy most. My rule of thumb is, if you wish the flavour then it’s a win. Not being a follower of bland cooked chicken, I positively select seasoning each layer.
Who will Learn To Fry Chicken?
Most significantly, be assured that anyone will learn the simplest technique for creating cooked chicken. simply detain mind that it takes observe. once cookery, there are invariably variables therefore, observe makes good. There are such a big amount of facet dishes that go well with cooked chicken like mashed potatoes, inexperienced beans, cole slaw, homestyle deviled eggs and milk biscuits. within the summer, a tasty dish would be slices of contemporary tomato and cucumbers from the garden. It’s sensible for the soul quite food.
INGREDIENTS:
- 1 whole fryer chicken cut into 8 pieces
- 3 1/2 tsp seasoned salt divided
- 2 tsp freshly ground black pepper divided
- 3 cups buttermilk divided
- 3 cups all purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 3 large eggs
- 1 tsp hot sauce
- Oil for frying preferably peanut or vegetable oil
INSTRUCTIONS:
- Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.
- 30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika.
- In a large shallow bowl whisk together the eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce.
- Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading.
- To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.
- Fill a 12-inch cast iron skillet between 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately.
- Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.
- Place fried pieces on rack and keep warm in oven between batches.
- Rest for 10 minutes before serving.
