A truly delicious fried chicken, don't tell the colonel!
Devon, England, UK
2 people made this
- Flour 250 grams
- Onion powder 4 grams
- Salt 4 grams
- Thyme 3 grams
- Celery salt 3.5 grams
- White pepper 10.5 grams
- Mustard powder 3.5 grams
- Oregano 1.6 grams
- Ground ginger 3.6 grams
- Garlic salt 7 grams (plus bit for the egg mix)
- Basil (dried) 1.8 grams
- Black pepper 3.6 grams
- Paprika 14 grams
- Tumeric (a couple shakes of the jar)
- Grind all of the dry ingdrients except for the flour and tumeric in a pestle and mortar or electric grinder.
- Thouroughly mix the ground mix with the flour.
- In a bowl beat the egg with a glug of milk, two sprinkles of tumeric and two sprinkles of galic salt.
- Dice or slice the chicken as even as you can.
- Coat the chicken in the dry mix and set aside.
- Coat the chicken with the egg mix and then again with the dry mix.
- When all of the pieces are coated. Place in the fryer basket and deep fry at 180 c for a few minutes or until cooked throughout turning frequently.
Only use the mix you will need in a seperate bowl so you don't dip raw chicken in the whole batch.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Very addictive!-03 Feb 2017
Our 3 Best Southern Fried Chicken Recipes For The Home Cook
On this page you will find the top three fried chicken recipes. These time tested, family approved chicken recipes are sure to be a hit and will be heavily requested. Don't try just one recipe.
Over the next few weeks or months try them all and see which recipe you like best. That way when it's time to prepare the best tasting fried chicken you are all ready to go.
This southern oven fried chicken recipe is simply the best. It always comes out super flavorful and extra crispy.
So a a while back while doing an Instagram live video, a few viewers asked me to make some southern oven fried chicken. Well I agreed, so here I am sharing my recipe for some good old fashioned crispy oven fried chicken that will knock your freaking socks off! My recipe for southern oven fried chicken is pretty darn simple, and it comes out perfect every time!
For this oven fried chicken you will need some really basic ingredients. First you’ll need to decide on which pieces that you want to use. I don’t know about y’all, but I love oven fried chicken thighs. But, then again I love oven fried chicken drumsticks… Heck I love it all, even oven fried chicken breast. Lucky for us, my southern oven fried chicken will work with all pieces of chicken.
Okay so I’ll say it again y’all. This is seriously the best oven fried chicken recipe! No joke. So if you plan to make it for a crowd, make sure that there is plenty to go around, because people will fight over this chicken y’all!
25 Best-Ever Fried Chicken Recipes
Our most shared fried chicken recipe of all time, this Southern classic is perfectly crispy on the outside and juicy on the inside. This recipe will take you back to the days when your mother used to fry her famous chicken. Soak your chicken in buttermilk at least two hours before frying. We promise &ndash it'll be nothing short of finger-lickin'-good, sheer Southern comfort.
Enjoying a heaping helping of Mama&rsquos Fried Chicken will be reminiscent of your childhood when Mama would tell you to play in the yard with your siblings after Sunday church while she prepared the meal. No doubt, it would be complete with mashed potatoes, collard greens, and mac & cheese. There isn&rsquot any other dish as quintessentially Southern.
Are you curious about the secret to this decadent recipe? It&rsquos the buttermilk. Soaking the chicken in buttermilk for at least two hour before frying will insure the dish is perfectly golden on the outside and tender on the inside. Of course, don&rsquot forget to make chicken and waffles with the leftovers on Monday morning!
There are hundreds of recipes for Southern fried chicken, and it is the center of more controversies than perhaps any other food item. From the seasoning and coating to the fat and cooking time, discussions of "real" southern fried chicken can start some lively debates throughout the South. Some people will tell you to remove the skin before battering, while others swear by double-dipping the chicken. Some fry in oil, some in butter, others in lard or bacon grease.
The recipe in "The Foxfire Book of Appalachian Cookery" recommends browning before covering, then frying slowly and turning frequently. Camille Glenn, in "The Heritage of Southern Cooking" states that chicken is not dipped in milk, crumbs, or batter, but is simply dredged in flour, while the recipe in "Bill Neal's Southern Cooking" requires a soaking in buttermilk. James Villas, in "American Taste," soaks his chicken pieces overnight in milk and lemon juice, and cooks them in vegetable shortening with the addition of 4 tablespoons of bacon grease. The few things everyone seems to agree on are that the skillet has to be a well-seasoned black iron one (preferably deep and with a cover), the chicken must be young and lean, and that you use your fingers to eat the fried chicken.
Mama's Southen Fried Chicken Recipe
This southern fried chicken recipe is a family favorite. It can either be cooked in a deep fryer or pan-fried. Whichever way you choose, you won't be disappointed.
You don't have to soak the chicken in the buttermilk overnight but it is the key to great southern fried chicken recipe. It adds so much flavor and makes the chicken extremely moist and tender.
Here's what you'll need:
1 Whole Fryer, cut-up (I like to cut each chicken breast in half so that they will cook all the way through without burning.
For the brine:
2 cups of buttermilk
2 Tablespoons kosher salt
1/2 teaspoon black pepper
For dipping the chicken:
1/4 cup Texas Pete Hot Sauce (this will not add heat to the chicken, only flavor, the heat will cook out)
For coating the chicken
2 cups of all-purpose flour
1 Tablespoon kosher salt
1 teaspoon of Accent
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground sage
1/2 teaspoon paprika
1/2 tsp ground coriander
1/4 tsp ground thyme
1/4 tsp garlic powder
1 gallon size Ziploc freezer bag
Peanut Oil for frying
Here's what you need to do:
Combine the buttermilk, 2 Tablespoons salt and the pepper.
Place the chicken parts in a glass baking dish.
Pour the buttermilk mixture over the chicken. Turn to make sure that each piece of chicken is thoroughly coated.
Cover with plastic wrap and refrigerate for at least a couple of hours but preferably overnight.
After the chicken has finished marinating, pour the chicken and buttermilk brine into a colander to drain off the buttermilk. Allow to sit for about 15-20 minutes to drain and warm up a bit.
In a large (gallon size) plastic Ziploc bag, combine all of the coating ingredients (flour, salt, accent, pepper, cayenne pepper, sage, paprika, coriander, thyme and garlic powder).
In a shallow dish, mix together the eggs and the hot sauce, set aside.
Drop the chicken pieces, one or two pieces at a time, directly into the flour mixture (don't put it in the egg mixture just yet, that will come in a minute). Shake off excess and place on a baking sheet or plate until all pieces have been coated with flour.
Next, dip each piece of flour coated chicken into the egg mixture.
Return to the flour mixture and shake ( no more than 2-3 pieces at a time) to coat well. Allow to sit on a plate or shallow baking dish for about 15 minutes so that the "crust" will stick to the chicken.
Heat peanut oil to 350 degrees F.
* If using an electric deep fryer, follow the manufacturers' directions.
* If using a dutch oven, fill with 6 to 12 cups but no more than 2/3 full of peanut oil.
* If pan-frying, you'll need a heavy bottom skillet (I recommend cast iron) with about an inch of oil.
Slowly drop the chicken in the HOT oil starting with the dark meat first. Don't get in a big hurry putting in the chicken because you don't want to lower the temperature of the oil too quickly as this will cause your chicken to soak up the oil and be greasy (not a good thing). The temperature of the oil is going to drop to about 300° or so once you put your chicken in. This is the temperature that you want to try to maintain while the chicken cooks.
Fry 3 to 4 pieces of the chicken at a time for 12 to 15 minutes, or until each one is golden brown. Be sure to turn the chicken halfway through the cooking time so that each piece cooks evenly.
Remove the chicken to a rack, paper towels or brown paper bags to drain for about 5 minutes. Put the finished chicken onto a shallow baking sheet and put in a preheated 225°F oven to keep warm while the other pieces are frying.
The cooking times will vary but as a general rule:
(These times are for bone in chicken. Boneless will take only about half the time depending upon the thickness.)
*13-14 minutes for dark meat
*10-12 minutes for white meat
I hope you enjoy this family favorite fried chicken recipe!
Southern Cast Iron Fried Chicken
4 cups buttermilk
1/2 cup hot sauce
1 (3 1/2-pound) chicken, cut into 8 pieces
8 cups all-purpose flour
1/4 cup garlic powder
3 tablespoons salt
1 tablespoon freshly ground black pepper
1 tablespoon cayenne pepper
1 tablespoon Old Bay seasoning
1 tablespoon sweet paprika
1 teaspoon onion powder
Vegetable shortening or peanut oil, for frying
In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces and submerge in the buttermilk. Transfer to the refrigerator and marinate for at least 6 hours.
When you're ready to cook the chicken, line two baking sheets with wire cooling racks.
In a large bowl, whisk together the flour, garlic powder, salt, black pepper, cayenne, Old Bay, paprika and onion powder. Transfer to a large, heavy-duty paper bag.
Remove the chicken from the buttermilk, allowing any excess to drain off. Place the chicken pieces in the bag with the flour. Clasp the bag at the top and vigorously shake the bag to completely coat the chicken with the flour. Remove the chicken from the bag, tap off excess flour, and transfer to one of the prepared baking sheets. Let rest for 15 minutes.
As the chicken is resting, fill a large cast iron skillet one third of the way up the sides with melted shortening or peanut oil. Place the pot over medium to medium-high heat and bring the oil to 325 degrees. Monitor the oil's temperature using a fryer or candy thermometer.
When the oil is hot, add the legs and thighs of the chicken first, placing them around the sides of the skillet. Cook for 2 to 3 minutes before adding the breasts and the wings. Cover the skillet with a wire splatter screen to prevent excess grease from adhering to your kitchen surfaces. Fry, flipping occasionally, until the internal temperature of the chicken reaches 165 degrees, 10 to 15 minutes.
When the chicken has finished cooking, transfer to the second prepared baking sheet and let rest for 10 minutes before serving.
Photo Credit: Ideamar Austin
Southern Fried Chicken
Editor's note: The recipe and introductory text below are excerpted from The Dooky Chase Cookbook by Leah Chase and are part of our story on Mardi Gras. Chase also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
I remember going to Mardi Gras parades and seeing fried chicken being sold on the street. There really wasn't any Mardi Gras in Madisonville — everybody left for New Orleans in hay trucks. Sometimes I could go, but usually my father wouldn't let us miss school.
We would go to see the Zulu parade, which was on Claiborne Avenue from Canal Street to St. Bernard Avenue. Claiborne was lined with beautiful oaks then. Some of the people held open houses on Claiborne, for their friends. The street was full of booths, with blacks selling fried chicken, fried fish, and red beans. My favorite thing about Mardi Gras was that we could eat in the street. My father never even let us eat candy outside normally.
I also thought it was so fun to dress in costume. But a lot of Creole ladies used the occasion to bring out their first spring suit. They would wear violet corsages, and walk with canes with a celluloid feathered doll on top. I thought it was a shame to get all fancy on Mardi Gras, instead of playing like the other maskers.
The Zulu parade mocked the white parades. The "African King" would wear a huge crystal doorknob as a ring. They were very funny. They wandered all over, passing households that paid them to go that way. Now Mardi Gras is so big that organized routes need to be followed. That's good to impose some kind of order where so many people are involved.
One group put on a Mardi Gras Breakfast Dance that was very fancy. The invited guests — usually teachers and professionals — would go in hats and gloves. I got invited eventually and wasn't so impressed. I was just happy to be watching the parade, finally able to eat some fried chicken in the street.
What you need to make the best Fried Chicken
11 Secret Herbs and Spices (lots of it). And not much else!
The Seasoning is a KFC copycat. There’s 1.5 tablespoons of pepper in it which sounds like a lot. But trust me, you need it for the KFC flavour and it doesn’t make it spicy. Also, remember that only a certain amount ends up stuck to the chicken itself!
Buttermilk – in true Southern style, the chicken is marinated in a salted buttermilk. Brilliant for tenderising the chicken and injecting it with salt
Egg helps the flour stick better
Cornflour / cornstarch – makes the crust crispy but not tough. Pretty standard inclusion in fried chicken breading
Flour – just plain white, all purpose flour and
Oil – vegetable, canola or peanut oil, for neutral flavour and ability to heat to the temperature needed without burning the chicken or the oil smoking.
No seasoning in marinade?
I don’t put Seasoning into the buttermilk marinade. Reason being that the crust is quite heavily seasoned (it’s unsatisfying if it’s not flavoured enough) so if the chicken flesh is also seasoned, it’s just too much of the same flavour.
It’s just tastier to have that awesome contrast of juicy chicken flavour inside (salted but not flavoured) and the wickedly crunchy, seasoned crust on the outside. It’s the KFC way!
Reheating fried chicken in the oven
You can store the cooked chicken in the fridge for up to overnight then, you can reheat them in the oven.
- Take the chicken pieces out of the fridge and let them sit at room temperature for approximately 10-15 minutes.
- Meanwhile, you can start preheating your oven to 400°F while waiting for the chicken to chill off. Doing this actually helps the chicken reheat evenly, preventing them from losing too much moisture.
- Prep your baking sheet by lining it with foil, then fit a wire rack inside to let the hot air circulation on all sides of the chicken.
- Then, arrange chicken and place the tray in the center of the oven, allowing them to cook for about 10-12 minutes. (Note that baking time varies depending on the sizes of your cuts.)
- After 8 minutes, check the doneness of the pieces to prevent them from drying out.
- Quickly remove them from the oven once you attained the desired level of crispiness.