The smell of southern fried chicken is more than merely a meal; it is a culinary custom that has been handed down through the decades and encompasses the warmth and comfort of the South. I’m glad to share with you today how to create excellent and simple true southern fried chicken.
The simplicity of Southern fried chicken is its foundation. It may surprise you to hear that the best fried chicken doesn’t require a dozen unique seasonings or an overnight soak in buttermilk. Rather, it uses a simple set of ingredients: flour, oil, salt, pepper, and chicken. That’s all. This modest strategy has established the backbone of southern cooking, proving that sometimes less really is more.
The chicken merely has to be dredged in flour, dried with paper towels, then thoroughly seasoned with salt and pepper. How does that irresistible crunch happen? A good covering of flour, thick. A large cast-iron skillet and peanut oil are your finest buddies when it comes to frying since they offer the right conditions for obtaining that golden, crispy surface while keeping the inside’s delicacy and juicy quality. Before dredging, add a modest quantity of spicy sauce or a teaspoon of cayenne pepper to the flour for those who want to add some spice.
Ingredients:
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (Optional)
- 1 (3 pound) whole chicken, cut into pieces
- vegetable oil for frying
Marinating the chicken
- In a large resealable plastic bag, combine the flour, paprika, salt, pepper, garlic powder, onion powder, and cayenne. To coat, add pieces of chicken to the bag and toss.
- Place floured chicken pieces on a wire rack positioned over a baking sheet, retaining remaining flour in bag. Chill chicken in the refrigerator 45 minutes or until flour looks pasty.
- Meanwhile, add 1 ½ inches of oil to a deep fryer or 5-quart heavy pot. Heat oil to 375 degrees F (190 degrees C).
- Place chicken pieces back into the bag of flour and toss one more to coat. This will assist the coating cling beautifully to the chicken pieces for crispier outcomes. Preheat the oven to 200 degrees F (93 degrees C).
- Lower chicken pieces, 2 to 3 pieces at a time, carefully into the heated oil. Fry until golden, flipping once, about 8 to 12 minutes. An instant-read thermometer implanted near the bone should read 165 degrees F (74 degrees C).
- Transfer to a paper towel-lined plate to drain. Keep fried chicken warm in preheated oven while you fry remaining chicken.
The recipe is from: https://www.allrecipes.com/recipe/8635/southern-fried-chicken/
The range of ways to serve fried chicken is one of its joys. Fried chicken is a favorite whether it’s served with classic southern fare like potato salad, fried okra, and green beans, or with the uncommon but no less delectable alternative of waffles. Not to be ignored are the cornbread and sweet tea, which complete the meal.
But what if your fried chicken isn’t turning out as crispy as you’d hoped? The temperature of the oil is most likely to blame. To guarantee that the chicken sizzles instantaneously upon contact and is wrapped in a crispy shell, the heat must be suitably high. Once mastered, it’s a game-changer, but it demands some practice.
Don’t worry if you wind up with leftovers. The following day, fried chicken can be eaten cold or warmed to regain the enchantment of freshly made dishes. Just keep in mind that patience pays off, so give your fried chicken some time to rest before consuming it.
