Traditional Southern Fried Chicken Recipe Tried And True

TRADITIONAL SOUTHERN FRIED CHICKEN RECIPE TRIED AND TRUE

Steps:

• Combine the Marinade: In a large mixing bowl, combine two cups of buttermilk with 2 teaspoons of hot sauce; add the chicken pieces and make sure they're all coated well. Cover and refrigerate at least 4 hours to overnight.
• Add peanut oil to a cast iron skillet and heat over medium low.
• Prepare the dry dredge mixture by combining the flour and seasonings together in a large bowl; set aside.
• Prepare the wet dredge mixture by whisking together the egg with a cup of buttermilk in a large bowl; set aside.
• Remove the chicken pieces from the marinade and place on a paper towel lined sheet pan. Use a paper towel to gently dry the chicken pieces slightly.
• Dredge each chicken pieces in the dry dredge mixture, then wet, then dry; shake off excess. Place dredged chicken pieces on a foil lined sheet pan. Repeat until all pieces are done.
• Cooking in batches; begin by adding the chicken legs, thighs and wings to the hot oil making sure not to over crowd the skillet.
• Use tongs to turn every 5 minutes, fry the chicken until crispy and golden brown (12-15 minutes).
• Transfer the cooked chicken pieces to a paper towel lined sheet pan with a cooling rack placed on top to drain excess cooking oil.
• Continue with frying the remaining breast pieces, turning as needed (15-18 minutes) until crispy and golden brown.
• Transfer the breasts to the lined sheet pan when done.
• Serve after chicken has cooled 10 minutes.

TRADITIONAL SOUTHERN FRIED CHICKEN

Steps:

• Marinate chicken in vinegar for a minimum of 1 hours -- overnight is better.
• Mix flour, spices, and baking powder.
• Heat oil to 350 degrees Fahrenheit.
• Coat chicken in flour mixture.
• Brown on both sides; cover.
• Fry 15 minutes one side.
• Fry 15 minutes other side.
• Take off lid.
• Fry 5 minutes extra to crisp.
• Thanks for keeping the southern tradition alive.