Fried Chicken
As adapted from a recipe, I added additional salt and pepper to the dredging mix as needed.
As adapted from a recipe, I added additional salt and pepper to the dredging mix as needed.
- 1/2 teaspoon paprika
- 2 cups flour
- 1/2 teaspoon cayenne pepper
- 2 cups buttermilk
- 2 teaspoon salt
- 1 large onion sliced
- 1/2 teaspoon cajun seasoning
- 1 chicken ( approx 3 pound) cut into pieces
- for the marinade:
- 1/4 cup chopped mixed fresh herbs (parsley (parsley, thyme)
- for the coating:
- 2 teaspoon pepper
- 2 cups canola oil
- Carbohydrate 56.6518361374631 g
- Cholesterol 3.26666667082903 mg
- Fat 75.4705964956592 g
- Fiber 0.626321596932207 g
- Protein 3.06129596498281 g
- Saturated Fat 5.96931419325318 g
- Serving Size 1 1 Serving (232g)
- Sodium 135.459854810117 mg
- Sugar 56.0255145405309 g
- Trans Fat 0.959555599105585 g
- Calories 898 calories
Step-by-step
- Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper.
- Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking).
- Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken.
- Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
Pairing with Acid to Cut the Fat
Fried chicken demands smart accompaniments because the frying process deposits roughly 75 grams of fat per serving onto the plate. Sweet or heavy sides will make the meal cloying. Acid acts as a structural necessity here, not a mere preference. Fermented pickles, vinegary slaws, and mustard-heavy potato salads provide the necessary palate reset between heavy, battered bites. Lemon juice mixed with crisp cabbage breaks down the greasy coating on the tongue, making subsequent pieces taste as vibrant as the first.
Temperature Control and Historical Roots
Southern fried chicken evolved from Scottish pan-frying techniques and West African seasoning traditions, eventually becoming a staple of southern American cooking through generations of cast-iron adaptation. Achieving success with this tradition requires rigorous thermal management in the kitchen. Canola oil should hover near medium-high heat, tested by dropping a pinch of flour into the pan to check for an immediate sizzle without smoking. Maintain a rack placed over a cookie sheet for draining rather than paper towels; paper towels trap steam underneath the crust, causing the bottom of the chicken to go soggy while cooling.
