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When you think of Southern cuisine, what comes to mind? Perhaps cornbread, gumbo, and grits, but undoubtedly, the king of all Southern dishes is fried chicken. Today, we’re diving into a classic recipe that will elevate your chicken game to new heights: Best Southern Fried Chicken. This dish is crunchy on the outside, juicy and flavorful on the inside, and infused with spices and seasonings, all soaked in buttermilk for that extra kick. It’s a must-have for any chicken lover’s collection!
Why You’ll Love This Recipe
This Southern Fried Chicken recipe is a true testament to the saying, “If it ain’t broke, don’t fix it.” You’ll love it because it’s:
- Flavorful: The buttermilk marinade combined with spices ensures each bite is packed with flavor.
- Crunchy: The perfect crust is achieved by a well-seasoned flour coating.
- Versatile: Great for family dinners, picnics, or gatherings.
Kitchen Equipment You’ll Need
- Large bowl
- Paper towels
- Deep skillet or sauté pan
- Instant-read food thermometer
- Baking sheet
- Foil
Ingredients
- 16 chicken drumsticks (or a combination of drumsticks and thighs)
- 1 1/2 cups buttermilk
- 1 1/2 tablespoons Tabasco sauce
- 2 teaspoons salt
- 2 tablespoons black pepper (divided)
- 2 cups all-purpose flour
- 1 teaspoon cayenne pepper
- Vegetable oil (for frying, about 3 cups)
Step-by-Step Instructions
- Heat the warming drawer or oven to 200 F.
- Pat the chicken with paper towels to dry.
- In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).
- Remove the chicken from the buttermilk and let any excess buttermilk drip off.
- Combine the flour, additional 1 tablespoon black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on a rack while waiting for the oil to heat.
- In a large, heavy saucepan or deep skillet or sauté pan, heat at least 3 cups of oil to about 365 F. Fry the chicken legs in batches for about 10 minutes, turning once. To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, not touching bone. The minimum safe temperature for poultry is 165 F.
- Remove the chicken to paper towels to drain.
- Place the drained chicken on a baking sheet, cover loosely with foil, and move to the warming drawer or oven to keep warm while frying subsequent batches.
- Serve and enjoy!
Tips for Success
- Ensure chicken is well-dried before marinating to help the buttermilk and spices adhere better.
- Don’t overcrowd the pan when frying to maintain the oil temperature.
- Use a thermometer to ensure the oil is at the correct frying temperature.
Additional Tips or Variations
For a different flavor, try adding garlic powder or onion powder to the flour mixture. You can also experiment with different hot sauces to adjust the heat level to your liking.
Nutritional Highlights (Per Serving)
This recipe is rich in protein and provides a satisfying crunch without being overly greasy. Please adjust serving sizes to meet your dietary needs.
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead of drumsticks? Yes, you can substitute chicken breasts, but adjust cooking times as they may vary.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Can I bake instead of fry? Yes, bake at 400 F for about 25-30 minutes, turning halfway through.
Conclusion
So there you have it, the Best Southern Fried Chicken recipe that’s sure to become a favorite in your household. Give it a try, and don’t forget to share your experience and any personal twists you added. Happy cooking!
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