Serves 4
300 min
Southern Fried Chicken
Recipe GLPR559024c8e72838
Crispy, golden-brown fried chicken with a boldly seasoned coating. This classic Southern dish features tender, juicy chicken pieces with a flavorful spice blend of paprika, black pepper, garlic, and oregano, all encased in a crunchy, perfectly fried exterior.
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Ingredients
1 whole chicken, about 4 pounds, cut into 10 pieces (or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings)
1 cup buttermilk
1 large egg
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
Kosher salt to taste
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
4 cups vegetable shortening or peanut oil for frying
Directions
Pat the chicken pieces dry with paper towels and arrange them on a large cutting board or baking sheet.
In a shallow bowl, whisk together the buttermilk and large egg until well combined.
In another shallow bowl, whisk together the flour, cornstarch, baking powder, paprika, black pepper, garlic powder, oregano, cayenne pepper, and kosher salt to taste. Mix thoroughly to distribute the spices evenly.
Working with one piece at a time, dip each chicken piece into the buttermilk-egg mixture, allowing excess liquid to drip off.
Transfer the damp chicken piece to the flour mixture and coat thoroughly on all sides, pressing gently so the coating adheres. Place coated pieces on a clean plate or baking sheet.
Once all chicken pieces are coated, let them rest at room temperature for at least 30 minutes. This allows the coating to set and adhere better during frying.
Heat the vegetable shortening or peanut oil in a large, heavy-bottomed pot or deep skillet to 325°F (163°C), using a thermometer to monitor the temperature accurately.
Carefully place chicken pieces into the hot oil, working in batches to avoid overcrowding. Do not let pieces touch or pile on top of each other.
Fry the chicken without moving the pieces for the first 3-4 minutes to allow the coating to crisp. Then turn pieces gently with tongs or a slotted spoon.
Continue frying for another 8-12 minutes, depending on the size of the pieces, until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part of the meat without touching bone.
Transfer finished chicken pieces to a wire rack or plate lined with paper towels to drain excess oil.
Serve the chicken hot while the coating is still crispy.
