A whole chicken is brined in buttermilk, dredged in flavorful breading, and deep-fried in a cast-iron skillet to produce a golden, crispy outside and a flavorful, juicy inside to make this delicious southern fried chicken recipe.
When we think of southern foods we think of cornbread, buttermilk biscuits, grits, and of course… fried chicken. No Southern table in the south is complete without the crispy, deep-fried goodness of homemade chicken.
Of course, over the years, fried chicken has turned into something it was never meant to be. So often when we think of fried chicken we think of the grease-laden chewy stuff that comes in a bucket. But that, my friends, is not real, Southern fried chicken. That’s an imposter… and not at all good for you.
Now, of course, I’m not trying to tout this meal as healthy food. But, when it’s made the way grandma used to make it with simple ingredients and fried in lard in a cast-iron skillet… well, it’s better than that vegetable oil soggy stuff from the “fast food” joint.
So, how do you make the delicious, crispy chicken reminiscent of a southern, Sunday table? Let’s discuss.
Tips to Make Good Fried Chicken
Brine in buttermilk
You should plan to put your chicken in a buttermilk brine for a minimum of 4 hours. Overnight will be even better. And you must use buttermilk. If you don’t have buttermilk, make your own by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
The buttermilk will help tenderize the meat while still retaining the moisture needed to keep it nice and juicy after it cooks.
Bring the meat to room temp
After brining, but before dredging, allow your chicken to come up to room temperature. This will help it cook more evenly.
Use real lard
To get good flavor, lard preheated to 350 degrees Fahrenheit is your best bet. Lard is the fat rendered from a pig, and is not near as unhealthy as some seem to believe. But, if you don’t have access to real, pastured lard, duck fat is another delicious, flavorful fat to try. If you don’t have either, vegetable shortening or peanut oil will work in a pinch.
Fry in cast iron
A large, deep skillet or dutch oven is your friend for this recipe. It will help keep your chicken crisp and give it amazing flavor. But, if you don’t have one, you can use a deep fryer instead.
Use cornstarch
Cornstarch added to your flour mixture will add just the right amount of crisp to the finished chicken. If you don’t want extra crispy chicken, you can omit it. If you are corn-free arrowroot powder is the perfect, natural, corn-free alternative to add that crisp.
Buy a whole chicken
If you don’t have your own chickens to butcher and you’re buying meat from your local farm stand, buy a whole chicken and cut it up yourself. This will save you money!
Fry a piece at a time
Yes, this takes longer. Yes, it’s worth it. By frying one piece at a time you’ll ensure you’re not overcrowding the pan and that your oil temperature is staying at the optimal temperature. You can take your drained chicken and put it into a holding oven set at 200°F if you need to.
Don’t drain on paper towels
Instead of draining the meat on paper towels, place a wire rack over a baking sheet and drain it instead. This will help keep your chicken from getting soggy and allow the grease to drip off onto the sheet instead of allowing the meat to sit in a puddle.
How to Make The Best Fried Chicken
Step 1: Make your spice mix
In a small bowl, combine paprika, kosher salt, garlic powder, onion powder, cayenne pepper, black pepper, dried parsley, and dried basil. This will make approximately 2 tablespoons. In a large bowl, take your 8 chicken pieces and toss them with one tablespoon of the seasoning mix. Reserve the leftover seasoning for later.
Step 2: Brine
In a small bowl, combine 1 1/2 cups buttermilk with 2 large eggs. Pour this egg mixture over the seasoned chicken pieces. Refrigerate chicken in the brine for a minimum of 4 hours, overnight is best.
Step 3: Prep everything
After allowing it to brine for a minimum of 4 hours, bring your chicken out, leave it in the brine mixture, and allow it to come to room temperature. Meanwhile, in a shallow bowl, combine all-purpose flour, cornstarch, two teaspoons of salt, and remaining seasoning. Once the chicken is warmed, heat oil in a deep cast-iron skillet to 350°F.
Step 4: Coat chicken
Working with one piece of chicken at a time, allow the excess buttermilk to drain off, then dredge the chicken through the seasoned flour and cornstarch mixture. Shake off the excess flour. Carefully place the coated chicken into the hot oil.
Cook time will vary. Fry chicken until a crisp, deep golden brown turning every few minutes until the internal temperature is 165°F on an instant-read thermometer. The cooking time will be approximately 15 minutes for dark meat pieces and 10 minutes for white meat pieces.
Step 5: Drain the chicken
Once cooked, remove the cooked chicken to a wire rack placed over a baking sheet and allow it to drain while you finish the remaining pieces of chicken.
How to keep leftover fried chicken
Fried chicken can be kept for 3 to 5 days in the refrigerator. Allow it to cool completely and store it in an airtight container in the fridge.
To reheat the refrigerated fried chicken, it’s best to warm it in the oven, otherwise, it will get soggy. Reheat it at 400°F until heated through.
If you’d like to freeze it for a quick meal later, you can do that as well. Allow it to cool completely and place it in a freezer-safe, airtight container like a plastic, Ziploc bag and put it directly into the freezer. Frozen fried chicken will keep for 6 months.
To reheat the frozen chicken, you’ll want to thaw it completely in the refrigerator first and then heat it in the oven at 400°F until heated through.
Crispy Southern Fried Chicken
This southern fried chicken recipe is bursting with flavorful, juicy chicken coated in a crispy, flavorful crust.
Ingredients
- 1 Whole Chicken, Cut Up into 8 Pieces
- 1 1/2 Cups All-Purpose Flour
- 1/2 Cup Cornstarch (sub arrowroot powder)
- 3 tsp Salt
- 3/4 tsp Paprika
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Dried Parsley
- 1/2 tsp Dried Basil
- 1 1/2 Cups Buttermilk
- 2 Eggs
- Oil for Frying (I use lard)
Instructions
- Mix together salt, paprika, cayenne pepper, black pepper, garlic powder, onion powder, dried parsley, and dried basil in a bowl.
- Place chicken pieces in a large bowl and coat with one tablespoon of seasoning mix.
- Combine buttermilk and eggs and pour over the seasoned chicken. Allow chicken to brine for at least 4 hours, or overnight.
- Bring chicken to room temp, combine flour, cornstarch 2 teaspoons of kosher salt, and remaining seasoning mix. Heat oil to 350°F.
- Drain excess buttermilk off of chicken pieces and dredge them through the flour mixture, shaking off the excess flour.
- Carefully place the chicken piece into the hot oil, turning every few minutes, and cook until a deep golden brown and internal temperature reaches 165°F.
- Remove cooked chicken pieces to a wire rack fitted over a baking sheet to drain.
Notes
Any cooking oil will work, I personally use lard. Use what you have and what works for you. Frying the chicken in a cast iron skillet is always the best.
Nutrition Information:
Yield:
4Serving Size:
2 PiecesAmount Per Serving: Calories: 698Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 228mgSodium: 2080mgCarbohydrates: 56gFiber: 2gSugar: 5gProtein: 52g
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Monica
Saturday 1st of August 2020
About how much lard do you need to this chicken?
Danielle McCoy
Saturday 8th of August 2020
It will vary based on the size of your skillet. You need it to be about an inch high when melted.
April J Harris
Monday 14th of March 2016
Your Fried Chicken looks amazing - things made the old fashioned way from scratch are definitely the way to go!! I don't use exclusively traditional fats in my cooking but I really am a huge fan of butter. Thank you for sharing this delicious recipe with us at the Hearth and Soul Hop.
Danielle McCoy
Monday 14th of March 2016
Thank you! We use traditional fats a ton in our cooking. Things taste better and the fats are healthier for you. If you get a chance, try some chicken fried in lard, there's no comparison!
Marla
Friday 11th of March 2016
Hi Danielle, I love fried chicken - your recipe makes my mouth water. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Danielle McCoy
Sunday 13th of March 2016
Hi Marla, thank you for sharing!! I hope you try it!
Rashel
Wednesday 9th of March 2016
I seriously want some fried chicken now!! Visiting through Hearth and Soul link up.
Linda Nelson
Monday 7th of March 2016
Where can one purchase pastured pig lard if there are no pig farms in a particular region or area? That chicken sure does look yummy :)
Danielle McCoy
Tuesday 8th of March 2016
Hi Linda. We purchase our lard here. It's a wonderful company :). Hope that helps.