Southern Fried Chicken

Southern Fried Chicken
Southern Fried Chicken

Southern Fried Chicken is so good.  I mean, really, really good.  When the Loon hear’s that Southern Fried Chicken is on the menu…he gets giddy.  I mean, really giddy, but that’s another story.

There are few things that I think make this dish become classic:  a good cast iron skillet, fresh chicken pieces, a dash of hot sauce, good buttermilk, a deep fry (or candy) thermometer, and a watchful eye.   Handle with care, and you’ll have perfect Southern Fried Chicken every time!


Southern Fried Chicken
 
Prep time
Cook time
Total time
 
This Southern Fried Chicken is the real deal. Serve hot or at room temp at a picnic. So classic. So perfect. So yummy.
Author:
Recipe type: Entree
Cuisine: American Southern
Serves: 8
Ingredients
  • 1 3 to 4 lb chick, cut into 10 pieces (cut the breast in half)
  • 2 teaspoons of salt
  • 1 tablespoon of fresh ground black pepper
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of garlic pepper
  • 6 dishes of Louisiana hot sauce (or Crystals or Tobasco)
  • 1.5 cups of buttermilk
  • 3 cups of shortening (Crisco is good)
  • 2 tablespoons of bacon fat (optional)
  • 3 cups of all purpose flour
  • salt and pepper, to taste
  • 1 teaspoon of Adobo seasoning
Instructions
  1. Place the chicken pieces in a mixing bowl and season with salt, pepper, cayenne, garlic powder, and hot sauce. Toss to coat evenly.
  2. Cover and marinate for at least an hour, or up to 24 hours (the longer the better!)
  3. Remove the chicken and put in a new, clean bowl.
  4. Pour the buttermilk over the chicken.
  5. Heat the shortening in a large cast iron skillet to 350 F.
  6. On a large platter, add the flour and mix with the salt, pepper and adobo seasonings.
  7. Meanwhile, as the oil heats, remove the chicken from the buttermilk, allowing the excess liquid to drip off.
  8. When the oil is ready, dredge the chicken pieces in the flour. Shake off excess.
  9. Gently add to the hot oil, one at a time. Start with the larger bone-in cuts in the first round, since they will take longer to cook.
  10. Large pieces, cook for about 9 minutes per side, 16 to 18 minutes total. Smaller pieces will take 12 to 15 minutes, total. Keep an eye on them, use a pair of tongs to see the bottom side, if getting too dark, then flip, and adjust the heat on the stove. Work to maintain a 350 F cooking temp.
  11. Don't overcrowd the pan!
  12. Remove cooked chicken and place on wire rack.
  13. Let settle for at least 5 minutes, to cool and let the juices settle in the meat.
  14. Serve and enjoy!

 

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