Home Cook Together. Celebrate Life.

AmericanAuthentic Cuisine

Southern Fried Chicken

Serves 4 to 6 Entree chicken, Poultry

Southern Fried Chicken

Southern Fried Chicken is a beloved staple of the American South, embodying the hands-on, heartful cooking that defines the region. Traditionally, this dish graces tables during family gatherings and Sunday suppers, where the skillet takes center stage. It's a dish that isn't rushed, crafted with a generous use of seasoning and fried to a golden perfection, reflecting the deeply rooted culinary practices of southern cooks.

The hallmark of Southern Fried Chicken is its irresistibly crispy crust that gives way to juicy, tender meat. Each bite offers a harmonious blend of buttermilk tang and a touch of paprika warmth, with salt and pepper rounding out the flavors. The chicken is served fresh from the skillet, its enticing aroma filling the air, beckoning everyone to gather around the table and share in its simple, yet profound, delight.

Ingredients

  • 1.2 kgchicken pieces
  • 2 cupsbuttermilk
  • 2 cupsseasoned flour
  • for fryingoil
  • 1 tsppaprika
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 1.2 kg chicken pieces dry with paper towels to ensure they crisp up nicely. Season the chicken generously with fine sea salt, black pepper, and 1 tsp paprika, ensuring each piece is evenly coated. This step is crucial for flavor and helps the seasoning adhere better during frying.
  2. Pour 2 cups of buttermilk into a large bowl and submerge the seasoned chicken pieces, ensuring they are fully covered. Allow them to marinate for at least 30 minutes to tenderize the meat and infuse it with flavor. While the chicken marinates, prepare the seasoned flour by mixing 2 cups of flour with additional salt and pepper to taste.
  3. After marinating, remove the chicken pieces from the buttermilk, allowing excess to drip off, and dredge them in the seasoned flour. Press the flour onto the chicken to create a thick, even coating. This will form the crispy crust once fried.
  4. In a large, heavy-bottomed skillet or cast-iron pan, pour enough oil to reach about halfway up the sides of the chicken pieces. Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of bread sizzles and turns golden brown in about 60 seconds.
  5. Carefully place the flour-coated chicken pieces into the hot oil, skin side down, without overcrowding the pan. Fry in batches if necessary. Cook each piece for about 8-10 minutes on the first side, until the crust is golden brown and the chicken is cooked halfway through.
  6. Turn the chicken pieces over and continue frying for another 8-10 minutes, ensuring the crust is a deep golden brown and the internal temperature reaches 165°F (74°C). The chicken should feel firm to the touch, and the juices should run clear when pierced with a fork.
  7. Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Taste a small piece of the crust and adjust the seasoning with additional salt if necessary.
  8. Serve the Southern Fried Chicken hot, garnished with fresh herbs if desired. This dish is best enjoyed immediately, with its crispy exterior and juicy interior, perfect for sharing around the table.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore American cuisine