Theperfectsouthernfriedchicken Recipes

CLASSIC SOUTHERN FRIED CHICKEN

Steps:

• Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
• Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
• Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
• Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
• Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
• Serve immediately.

PERFECT SOUTHERN FRIED CHICKEN

Steps:

• Soak chicken in water and salt at least 2 hours in the refrigerator.
• Mix buttermilk, eggs and Season All and dip chicken pieces in this mixture.
• Combine 1 cup flour, 2 tbsp corn meal, 2 tsp dried oregano, and 2 tsp Season All in a bag.
• Drop two pieces of dipped chicken in the bag at one time.
• Shake to coat.
• Place on wire rack to rest.
• (I place wax paper under the rack to catch any flour that falls off.) Heat a shallow layer of oil or shortening to 360 F in a jumbo chicken skillet (cast iron is great for this job) or an electric skillet.
• Place the chicken in the pan, trying not to crowd the pieces.
• Cover for the first five minutes.
• Check the chicken.
• When golden brown, turn.
• Cover for the next five minutes.
• Remove cover and cook uncovered, turning occasionally, as needed for a total of an additional 20 minutes or until cooked through.
• Watch carefully, and don't allow it to get too dark.
• If it's frying too fast, reduce heat slightly.
• NOTE- the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.

THE "PERFECT" SOUTHERN FRIED CHICKEN

Steps:

• Dissolve salt and water in a large bowl; add the chicken. Cover; refrigerate 3-4 hours. Pour off the brine; rinse the chicken well under running water in the bowl. Drain. Add buttermilk and hot sauce to chicken. Cover bowl; refrigerate for at least 1 hour or up to 8.
• Combine the flour, salt, pepper and garlic powder in another large bowl or food storage bag; drain the chicken pieces. Add 2 or 3 pieces of chicken to the bag; seal. Shake to coat chicken. Remove chicken to a rack; refrigerate at least 1 hour.
• Heat the oven to 300°. Heat a large, heavy skillet over medium-high heat. Add oil to a depth of 1/2 to 3/4-inch; stir in the bacon drippings. Heat oil to 350°, or until a drop of water spatters when it hits the hot oil. Add the drumsticks, wings and thighs, skin side down (the oil should come about halfway up the sides of the pieces of chicken). Cover; cook until tiny bubbles begin to appear in the crust on the side facing up, about 10 minutes. Turn; cook 10 minutes. Uncover the skillet; reduce heat to medium-low. Cook until chicken is golden brown, 5-10 minutes. Remove drumsticks and thighs from skillet to a rack placed over a cookie sheet; place in oven.
• Raise heat under skillet to medium-high. Heat oil to 350°; add the breasts, skin side down. Cook until tiny bubbles begin to appear in the crust on the side facing up, about 10 minutes. Turn; cover. Cook 10 minutes; uncover the skillet. Lower the heat to medium-low; cook until golden brown, about 5-10 minutes.
• Preparation time includes brining.