Are you craving a taste of the South? Then look no further! This recipe for Southern Fried Chicken is a family favorite, passed down through generations, and guaranteed to become a staple in your kitchen. Forget those bland, dry chicken breasts – this recipe delivers juicy, crispy, golden-brown perfection that's incredibly easy to make. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is perfect for a comforting weeknight dinner or a show-stopping Sunday feast. It's a delicious dish that's sure to impress everyone. This recipe falls under many categories: easy recipes, quick dinner ideas, healthy meals (when made with smart choices!), homemade cooking, and, of course, delicious dishes. It's among the best recipes out there, and we're so excited to share it with you.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
- 2 large eggs, beaten
- 1 cup buttermilk
- Vegetable oil, for frying
Instructions:
Get Started:
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Prepare the Chicken: Pat the chicken pieces dry with paper towels. This is crucial for achieving that extra crispy skin.
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Make the Marinade: In a large bowl, whisk together the buttermilk and 1 teaspoon of salt. Add the chicken pieces, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight for maximum flavor. The longer it marinates, the more tender and flavorful your chicken will be.
Bread the Chicken:
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Prepare the Flour Mixture: In a shallow dish, combine the flour, remaining salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well.
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Bread the Chicken: Remove the chicken pieces from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, pressing gently to ensure it adheres well. Then, dip the floured chicken back into the buttermilk, and finally, coat it again thoroughly in the flour mixture.
Fry the Chicken:
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Heat the Oil: Pour enough vegetable oil into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about 1 inch. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the correct temperature; this is key for perfectly cooked chicken.
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Fry the Chicken: Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for about 6-8 minutes per side, or until golden brown and cooked through. Avoid moving the chicken too much during frying to prevent sticking.
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Drain and Serve: Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Serve immediately while hot and crispy.
Cooking Tips:
- Don't overcrowd the pan: Overcrowding will lower the oil temperature and result in soggy chicken. Fry in batches if necessary.
- Use a meat thermometer: Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.
- Adjust seasoning to your taste: Feel free to experiment with different herbs and spices to create your own unique flavor profile.
Variations:
- Spicy Fried Chicken: Increase the amount of cayenne pepper or add a pinch of chili powder for extra heat.
- Herb-Crusted Fried Chicken: Add some chopped fresh herbs like rosemary, thyme, or oregano to the flour mixture.
- Lemon-Herb Fried Chicken: Add lemon zest and lemon juice to the buttermilk marinade for a bright, citrusy flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Protein: Approximately 25-30g Carbohydrates: Approximately 15-20g
Note: Nutritional information may vary depending on the specific ingredients used and portion sizes.
This Southern Fried Chicken recipe is a guaranteed crowd-pleaser, perfect for any occasion. Enjoy!