Traditional Southern Fried Chicken
Try this Traditional Southern Fried Chicken recipe, or contribute your own.
Try this Traditional Southern Fried Chicken recipe, or contribute your own.
- 1/4 cup cornstarch
- brine
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 1/4 cups all purpose flour
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- 8 cups cold water
- 2 tbsp salt
- 4 tbsp sugar
- chicken recipe
- 4 - 5 lb whole chicken cut into 8 pieces( or 4-5 lbs of chicken parts)
- 1/2 cup mild hot sauce ( i use frank's red hot for this re
- 2 1/2 tsp seasoning salt
- 1 tbsp poultry seasoning
- 4 cups of peanut oil for frying
- Carbohydrate 239.741519619144 g
- Cholesterol 0 mg
- Fat 3.5441317896428 g
- Fiber 10.1913181887338 g
- Protein 31.2664533362172 g
- Saturated Fat 0.677567491162102 g
- Serving Size 1 1 recipe (2260g)
- Sodium 19854.55141207 mg
- Sugar 229.55020143041 g
- Trans Fat 1.03319423494293 g
- Calories 1133 calories
Step-by-step
- Make sure that the chicken is nice and clean.
- Combine 8 cups cold water, 2 tbsp salt, and 4 tbsp sugar.
- Stir until the salt and sugar dissolve.
- Pour the brine ( sugar/salt/water) into the bowl or container with the chicken.
- Make sure that the chicken is covered with the brine.
- Cover the bowl/container, then place in the refrigerator overnight
- Drain the brine from the bowl, but do not rinse the chicken.
- Place the chicken in a large bowl, then pour the hot sauce all over the chicken.
- Next, combine the all purpose flour, cornstarch, and all of the seasonings
- Pour the flour mixture into a large freezer bag, then toss in the chicken wings.
- Shake the bag, until the chicken is well coated with flour.
- Remove the chicken from the bag, and shake off any excess flour.
- Let the chicken sit for about 15 minutes before frying to ensure that the flour sticks.
- Now pour the oil into a large skillet, and let it heat until it reaches 350-375 F.
- Carefully add in the chicken, and fry until it's completely cooked throughout, and golden brown.
- Place the chicken on a paper towel lined plate.
- Serve and enjoy!
Salt acts as the primary driver in this preparation, fundamentally altering the protein structure of the meat during an overnight rest. Submerging poultry in a solution of eight cups of water paired with two tablespoons of salt and four tablespoons of sugar forces moisture inward through osmosis. Skipping this stage results in dry meat, particularly in lean breast portions. Testers frequently encounter a slipping crust when breading goes onto wet surfaces straight from the liquid. Omitting the rinse step retains dissolved seasonings on the skin while allowing the subsequent hot sauce application to act as a proper binder for the flour.
Achieving structural integrity in the coating requires cornstarch blended alongside all-purpose flour. Starches with lower protein content than wheat flour crisp more aggressively at high temperatures. Allowing the dredged pieces to rest for fifteen minutes hydrates the flour particles, preventing the crust from sloughing off during immersion. Maintaining oil temperatures between 350 and 375 degrees Fahrenheit ensures the exterior reaches a deep golden brown before the interior overcooks. Overcrowding the skillet causes oil temperatures to plummet, resulting in grease absorption and a soggy exterior.
Adaptations for dietary needs require careful ingredient selection without altering the physics of the fry. Swapping peanut oil for refined avocado oil provides a similar high smoke point exceeding 400 degrees Fahrenheit for those managing legume allergies. Gluten-free flour blends containing xanthan gum substitute directly for standard wheat flour in equal measure, though the resting phase becomes even more critical for hydration.
