Real Southern Fried Chicken
Total TimePrep: 20 min. + marinating Cook: 30 min.
- 3 cups buttermilk, divided
- 3 teaspoons kosher salt, divided
- 1 teaspoon coarsely ground pepper, divided
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- Oil for deep-fat frying
- 2 cups all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight.
- In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere.
- Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.
Nutrition Facts1 serving: 580 calories, 39g fat (7g saturated fat), 106mg cholesterol, 628mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 37g protein.
Dec 3, 2019
I've been making fried chicken for well over 50 years, and never once have I used a deep fryer or an electric skillet. Any G.R.I.T.S. (Girl raised in the South) knows the key is a cast iron skillet, and the older the better. I agree with Shelby on the double dipping, and I do brine mine for a couple of hours in a saltwater/brown sugar mixture. For seasoning in the egg/milk mix I use salt, fresh ground pepper, a smidge of onion, and garlic powder and the same in my flour. Of course I'm of the opinion that seasoning is an individual person's preference, and I have been known to even throw in a little chipotle pepper from time to time.
Dec 16, 2018
Usually I can count on Taste of Home to provide good quality recipes. Speaking as a true Southerner, this is not "Real Southern Fried Chicken". I did half a batch in a deep fryer and the other half on the stove. There was not a good crunch to the chicken, the spices are almost non-existent and the time recommended on each side is inaccurate. Any southerner knows it takes a minimum of 15 minutes to cook an average chicken. I am not sure if anyone tried this before posting, but it really is not a good recipe (I'm sorry for being brutally honest, but just don't want anyone to try it as is). I usually double dip mine in milk, so thought I'd try the buttermilk. I used peanut oil, which makes the best chicken.