Southern Fried Chicken (Print Version)
# Ingredients:
→ Seasoning Blend
01 -
2 teaspoons dried oregano
02 -
2 teaspoons garlic powder
03 -
2 tablespoons paprika
04 -
1/2 teaspoon cayenne pepper
05 -
2 tablespoons ground black pepper
→ Buttermilk Mix
06 -
Kosher salt
07 -
1 cup of buttermilk
08 -
1 large egg
→ Chicken Ingredients
09 -
1/2 cup cornstarch
10 -
4 cups vegetable shortening for frying
11 -
1 teaspoon of baking powder
12 -
1 and a half cups all-purpose flour
13 -
1 whole chicken (around 4 lbs), cut into 10 pieces, or about 3 1/2 lbs of mixed bone-in, skin-on parts like breasts, drumsticks, wings, and legs
# Instructions:
01 -
Grab a small bowl and stir together the black pepper, cayenne, paprika, oregano, and garlic powder until blended well.
02 -
In a big bowl, combine salt, egg, buttermilk, and 2 tablespoons of the spice mix. Add the chicken pieces, ensuring they're fully coated. Transfer that into a gallon-sized freezer bag, pop it in the fridge, and turn it occasionally. Let it sit for at least 4 hours or overnight.
03 -
Toss flour, salt, baking powder, cornstarch, and the leftover spices into a large bowl. To get that amazing crispy texture, take 3 tablespoons of the buttermilk soak and rub it right into the flour mixture with your hands.
04 -
Let any extra buttermilk drip off the chicken. Drop each piece in the flour coating, making sure every piece gets an even, thick layer. Use your hands to press gently so nothing falls off!
05 -
Set your oven to 350°F and position a rack in the middle. Heat the shortening in a big cast-iron skillet or wok over medium-high heat until it hits 425°F.
06 -
Shake away extra flour from your chicken in a mesh strainer before placing each piece, skin-side down, in the simmering oil. The temp will drop to about 300°F, so keep it there as you cook. After 6 minutes (or when it’s golden), turn the pieces over and fry for another 4 minutes. Don’t touch the chicken during its first few minutes, or the coating may break apart!
07 -
Move fried chicken to a baking sheet lined with a wire rack. Lightly sprinkle with salt, then bake until the internal temp is 150°F for breasts and 165°F for drumsticks or thighs (takes around 5-10 minutes). Pull out each piece as it reaches the desired temp.
08 -
Want even crunchier chicken? Chill the pieces in the fridge for about an hour (or leave them overnight). When serving time comes, reheat your oil to 400°F and fry them again for 5 minutes, flipping halfway through. They'll be super crispy!
# Notes:
01 -
Soaking the chicken in a spice-filled buttermilk marinade keeps the meat flavorful and extra juicy.
02 -
Adding a bit of the marinade to the flour coating is the trick for achieving that crazy crispy coating.
03 -
For the tastiest chicken, let it soak in the fridge for a minimum of 4 hours.