Southern Fried Chicken
Nothing satisfies your hunger like some Southern Fried Chicken. A combination of crispy, crunchy and juicy fried chicken in one single bite.
Equipment
- Dutch Oven
- Cooling Rack
- Slotted Spoon
Ingredients
- 5 pounds Mixed Chicken Drums, Wings & Thighs
- 4 Cups Flour
- 3/4 Cups Corn Starch
- 1/2 Cup Hot Sauce
- 1 Quart Buttermilk
- 1 Tbsp Ground Mustard
- 1 Tbsp Oregano
- 1 Tbsp Smoked Paprika
- 1 Tbsp Garlic Pepper
- 1 Tbsp Sea Salt
- 1 Tbsp Onion Powder
- Frying Oil
Instructions
- Add chicken to a large bowl, cover with buttermilk and add in hot sauce. Massage in with hand, cover with plastic wrap and marinade for 30 minutes to overnight.
- Add oil into dutch oven (about 3/4 full) and heat to 350 degrees.
- In a large bowl/container add in flour, corn starch, ground mustard, oregano, smoked paprika, garlic pepper, onion powder and salt. Whisk until combined. Add marinated chicken to seasoned flour and coat each side, shaking off excess flour. Lay on a aluminum foil lines baking rack to rest for 10 minutes.
- Add chicken to hot oil, cook for 10-15 minutes, depending on the thickness of your meat. Remove and allow to rest on paper towel lined baking rack. Sprinkle with finishing or sea salt.
Notes
- Allow buttermilk to do its job. It's best to let the chicken marinate overnight as the buttermilk will break down and tenderize the chicken. This will lead to juicy fried chicken.
- When coating chicken in flour, be sure to squeeze and press flour into chicken. You want to get flour into all those crevices and ensure that your flour sticks to the chicken.
- After frying chicken and resting on a cooling rack, sprinkle with finishing salt or sea salt. This will add the right amount of flavor to your chicken ensuring each bite is savory.