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Ultimate Southern Fried Chicken
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| Southern Fried Chicken |
Table of Contents
1. Introduction
2. Ingredients
3. Instructions
4. Tips for the Perfect Southern Fried Chicken
5. Serving Suggestions
6. Frequently Asked Questions
7. Conclusion
Introduction
Southern fried chicken is a well-loved dish that is renowned for its crispy exterior and juicy interior. Traditional recipes have the chicken marinated in buttermilk to tenderize the meat and season it. Not all people keep buttermilk in the kitchen, however, or simply do not wish to work with dairy. This recipe is a delicious exception so you can have traditional Southern fried chicken without the buttermilk.
With a simple brine and a very seasoned flour dredge, this method yields moist and flavorful chicken that will be sure to impress. The recipe takes elements of Louisiana Southern fried chicken recipes and Paula Deen's favorite Southern fried chicken recipe and gives it that classic flavor.
Ingredients
- For this Southern fried chicken recipe without buttermilk, you will need:
Chicken:
1 whole chicken (4 pounds), cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
Brine:
4 cups cold water
1/4 cup kosher salt
2 tablespoons granulated sugar
Coating:
2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
1 teaspoon cayenne pepper (to taste)
1 teaspoon freshly ground black pepper
1 teaspoon salt
Egg Wash:
2 large eggs
1/4 cup water
1 tablespoon hot sauce (optional, for some heat)
For Frying
Vegetable oil for deep frying (for example, canola or peanut oil)
Instructions
1. Prepare the Brine:
Combine the granulated sugar, cold water, and kosher salt in a big bowl. Stir to dissolve the sugar and the salt.
Place the chicken pieces in the brine and cover them. Cover the bowl with plastic wrap and place in the refrigerator to chill for 1 hour to 4 hours. The brining not only flavors but also tenderizes the chicken, which is the hip method used in many Louisiana Southern fried chicken recipes.
2. Prepare Coating:
In a shallow bowl, mix the all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, and salt. This spice blend is the reason behind the unique flavor used in Paula Deen's Southern fried chicken recipe.
3. Prepare the Egg Wash:
In another shallow dish, whisk eggs and water and hot sauce (if using) until smooth. The hot sauce adds another depth of flavor and a bit of heat, similar to Southern-style fried chicken livers recipes.
4. Coat the Chicken:
Remove the pieces of chicken from the brine and dry with paper towels.
Dredge each piece in the seasoned flour mixture, removing the excess.
Dip the floured chicken again in the flour, shaking off any excess.
Dip the egg-washed chicken in the seasoned flour, letting any excess fall off.
Dredge the chicken in the seasoned flour again, covering completely and evenly. This double-dipping gives a crunchy and flavorful crust.
5. Fry the Chicken
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Do not overload the pot, so fry chicken in batches if necessary.
Place the coated pieces of chicken into the hot oil gently, starting with the biggest pieces like thighs and drumsticks, as these take the longest to cook.
Cook the chicken, turning every now and then, until it is golden brown on the outside and the inside reaches 165°F (74°C) for white meat and 175°F (79°C) for dark meat. It should take between 12-15 minutes for large pieces and 8-10 minutes for small pieces.
Remove the chicken from the oil using tongs or a slotted spoon and set it on a wire rack placed over a baking sheet to drain excess oil. This is done to preserve the crispiness of the chicken.
6. Rest and Serve:
Let the fried chicken rest for a few minutes before serving. The resting time allows the juices to redistribute, making the meat moist and tender.
Tips for the Best Southern Fried Chicken
Brining: As can be seen in most Southern fried chicken recipes, brining the chicken not only adds flavor to the meat but also makes it moist when fried. Even a 30-minute brine will do if you are short on time.
Oil Temperature: The oil temperature should be proper. If the oil is too hot, the exterior will burn before the interior is cooked; if too cold, the chicken will be greasy by absorbing too much oil. A thermometer will maintain the oil at around 325°F (163°C).
Resting the Coated Chicken: Once coated, let the chicken rest on a wire rack for 10-15 minutes before frying. This resting period allows the coating to adhere better, reducing the chances of falling off when fried.
Seasoning Options: Season to taste. Adding a bit of the ingredients from Louisiana Southern fried chicken recipes, including more cayenne pepper or hot sauce, will give the chicken an extra kick.
Serving Ideas
Southern fried chicken is a classic when served alongside traditional sides like:
- Coleslaw: The tart and crunchy flavor provides contrast to the richness of the fried chicken.
- Mashed Potatoes with Gravy: Rich potatoes and meat gravy provide a cozy pair.
- Biscuits: Light, flaky biscuits are perfect for drenching in any of the juices.
- Collard Greens: A Southern staple side dish that adds a touch of bitterness to balance the meal.
To complete the Southern experience, serve the fried chicken with a honey drizzle or a side of hot sauce, such as in Paula Deen's Southern fried chicken recipe inspiration.
Frequently Asked Questions
Q: Can chicken livers be used instead of chicken pieces in this recipe?
A: Absolutely! You can make this recipe using chicken livers. Use cleaned chicken livers as a substitute for chicken pieces and do the very same thing of brining and breading. Pan-fry the livers for about 5-7 minutes until browned and cooked. This is just like the old Southern-style fried chicken livers recipes.
Q: What do I substitute for buttermilk when preparing fried chicken?
A: This recipe has been specially designed to omit buttermilk by softening the chicken and adding flavor using water, sugar, and salt in a brine. Alternatively, you can create a buttermilk substitute in 1 cup of milk, adding 1 tablespoon of white vinegar or lemon juice and allowing it to sit for 5-10 minutes.
Q: How do I get extra crispy fried chicken?
A: Extra crispy fried chicken relies on a series of important procedures:
Double Dipping: Do it once after the first flour coating - dip the chicken again in egg wash and re-coat in flour. The double-dipping procedure provides one extra layer of crunch.
Resting the Coated Chicken: Rest the coated chicken on a wire rack after coating and allow it to rest for 15-20 minutes. This sets the coating and ensures the coating does not come off during frying.
Correct Oil Temperature: Applying the right oil temperature (approximately 325°F or 163°C) allows the chicken to fry evenly and the coating to set without absorbing too much oil.
Q: Do I add spice to this recipe?
A: Yes! How to add more heat to your fried chicken:
More Cayenne Pepper: Add more cayenne pepper in the flour mixture to make it spicy.
Spicy Hot Sauce: Use a spicy hot sauce in the egg wash or as a dip to make it spicy.
Chili Flakes: Sprinkle chili flakes on your fried chicken for an added kick.
Q: How do I store leftover fried chicken?
A: Leftover fried chicken storage:
Cooling: Let the chicken cool to room temperature.
Storage: Refrigerate cooled chicken in a tightly covered container or tightly wrapped aluminum foil.
Refrigeration: Refrigerate for 3-4 days.
Reheating: To reheat, place the chicken on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes to retain its crispiness.
Related Chicken Recipes You Might Love
- If you’re a fan of flavorful chicken dishes, don’t stop at Southern fried chicken! Here are some other delicious chicken recipes you’ll enjoy:
- Warm and comforting, our Chicken Pot Pie is a classic that’s perfect for cozy nights in.
- Try the bright and zesty Lemon and Garlic Roasted Chicken for a fresh twist on baked chicken.
- For something bold and modern, the Spicy Chicken & Avocado Rice Bowl brings together heat and creaminess in one bowl.
- Craving a smoky-sweet flavor? Our Chipotle Honey Chicken hits all the right notes.
- The One Pot Cajun Chicken and Rice is an easy, hearty meal full of Southern-inspired spices.
- And if you’re looking for a street-style favorite, the Street Corn Chicken Rice Bowl is bursting with flavor and texture.
Explore these recipes and find your next favorite chicken dinner!
Conclusion
You can make Southern fried chicken with buttermilk substitutes without any compromise on flavor and texture. You can obtain tender, juicy, and crispy fried chicken comparable to authentic Southern cuisine with a simple brine and seasoned flour coating. Techniques and spices allow you to adapt the dish as per your liking, and through each experiment, there is a memorable culinary journey.
Happy cooking!