Southern Fried Chicken (Print Version)
# Ingredients:
→ Spice Blend
01 -
2 teaspoons dried oregano
02 -
1/2 teaspoon cayenne pepper
03 -
2 tablespoons paprika
04 -
2 teaspoons garlic powder
05 -
2 tablespoons ground black pepper
→ Briny Buttermilk Mix
06 -
Kosher salt
07 -
1 large egg
08 -
1 cup tangy buttermilk
→ Chicken Prep
09 -
1 1/2 cups all-purpose flour
10 -
1 chicken (about 4lbs), cut into 10 pieces (or 3 1/2 lbs of bone-in, skin-on parts like breasts, wings, legs, or drumsticks)
11 -
4 cups of shortening for frying
12 -
1 teaspoon baking powder
13 -
1/2 cup cornstarch
# Instructions:
01 -
In a little bowl, stir together the paprika, garlic powder, cayenne, oregano, and black pepper until the mix looks even.
02 -
Mix the buttermilk, egg, some salt (1 tablespoon), and a couple of tablespoons of the spice blend in a big bowl. Toss in the chicken pieces, cover them well, and then shift everything into a large freezer bag. Let it chill in the fridge for at least 4 hours or overnight. Remember to shake it up occasionally so every part soaks nicely.
03 -
In a big bowl, combine the flour, a bit of cornstarch, baking powder, what's left of the spice mix, and 2 teaspoons of salt. Grab 3 tablespoons of the buttermilk marinade from the bag and rub it into the flour mix with your hands—this creates those rough, crispy bits.
04 -
Grab each chicken piece and let the leftover brine drip off. Drop them one by one into the flour mix bowl. Toss them all around to coat thoroughly, pressing gently to make sure the coating sticks firmly.
05 -
Set your oven to 350°F and adjust the rack to the middle position. Heat your shortening to 425°F in a large wok or a cast-iron skillet over medium-high heat.
06 -
Using a strainer, shake off extra flour. Lay the chicken in the hot oil with the skin side down. The temperature will drop to around 300°F—keep it there. Let fry untouched for the first 3 minutes to avoid losing the crust. Flip after about 6 minutes when golden, then cook the other side for another 4 minutes.
07 -
Place the fried chicken on a wire rack over a baking sheet. Sprinkle on a little salt, and bake until you reach 150°F for the breasts or 165°F for thighs and drumsticks—this takes about 5-10 minutes. Remove each piece as it hits the right temp.
08 -
Want extra crunch? After frying, let the chicken cool in the fridge for at least an hour or overnight. Heat oil to 400°F when you're ready, and fry them again for about 5 minutes, flipping midway. They'll come out super crispy.
# Notes:
01 -
A zesty buttermilk bath keeps the chicken moist and flavorful.
02 -
Mixing some marinade into the flour gives the crust its bumpy, crunchy texture.
03 -
For maximum flavor, marinate the chicken in the fridge for several hours or overnight.