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
- 1 3 to 4 lb chicken cut into 10 pieces (cut the breast in half)
- 2 tsp salt
- 1 tbsp freshly ground black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic pepper
- 6 dashes of Louisiana hot sauce or Crystals or Tobasco
- 1 1/2 cups buttermilk
- 3 cups shortening Crisco is good
- 2 tbsp bacon grease optional
- 3 cups all-purpose flour
- salt and pepper to taste
- 1 tsp Adobo seasoning
Place the chicken pieces in a mixing bowl and season with salt, pepper, cayenne, garlic powder, and hot sauce. Toss to coat evenly.
Cover and marinate for at least an hour, or up to 24 hours (the longer the better!)
Remove the chicken and put in a new, clean bowl.
Pour the buttermilk over the chicken.
Heat the shortening in a large cast iron skillet to 350 F.
On a large platter, add the flour and mix with the salt, pepper and adobo seasonings.
Meanwhile, as the oil heats, remove the chicken from the buttermilk, allowing the excess liquid to drip off.
When the oil is ready, dredge the chicken pieces in the flour. Shake off excess.
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.
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.
Don't overcrowd the pan!
Remove cooked chicken and place on wire rack.
Let settle for at least 5 minutes, to cool and let the juices settle in the meat.