Friday, June 26
Southern Fried Chicken
Who doesn't love fried chicken? Seriously, fried chicken is one of the best meals out there. Biting into a nice crusty coating with moist juicy chicken inside, is just heaven.
There are dozens of ways to fry chicken, wet better, beer batter, dry coat, double dip...I could keep going, but why? It has taken me several years and combinations of ingredients to solidify my recipe. I do use boneless meat but, feel free to use bone-in, just keep an eye on your cook time.
Full time: 3 hours to overnight (includes marinading time)
2 lbs boneless, skinless chicken breasts, cut into quarters
4 cups buttermilk
2 cups flour
2 cups corn meal
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp salt, divided
2 tbsp ground black pepper, divided
1 tbsp paprika
In a medium bowl mix buttermilk, half the salt, half the black pepper and stir
Add chicken into bowl and set in refrigerator, for a minimum of 2 hrs, but overnight works best
Mix all remaining dry ingredients together in a bowl and set aside until chicken is ready
Dipping the chicken is a little messy, but if you use one hand for dry and one hand for wet it will be better
Remove all chicken from buttermilk mixture and reserve mixture
Now gently roll chicken in flour mixture
Give it a quick dip back in buttermilk mixture
Gently roll again in flour mixture. Having a double coat will help seal in moisture and flavor
Set on wax paper or large plate until your ready to fry, do not stack
In a Dutch oven, deep skillet, or home fryer get oil heated to 350 degrees
Place chicken in oil three or four pieces at a time
Fry for 10 minutes (remember this is cut chicken breasts other cuts can take up to 15 minutes)
Remove from oil and set on drip tray
When all chicken is ready, serve immediately. This will ensure maximum flavor and temperature.
When cut into chicken will be moist in the middle with a beautiful golden crust!