Southern fried chicken
Serve fried chicken with cream gravy for an authentic southern dish.
Ingredients
3 pounds chicken (pieces or 1 chicken cut into pieces)
1 cup buttermilk
3⁄4 cup flour
1⁄2 teaspoon salt
1⁄2 teaspoon pepper (freshly ground black pepper)
1⁄2 teaspoon paprika
1 pinch cayenne pepper (optional)
peanut oil (for frying)
Instructions
- Pour the buttermilk in a large bowl and add the chicken pieces, spooning the liquid over meat to cover it completely. Let them soaking.
- Sift the flour with the salt, pepper, paprika and cayenne pepper, if using into a shallow recipient.
- Put 2 cm oil in a straight sided pan with a lid and heat until very hot.
- While the oil is heating, get one piece of chicken, drain off as much of the liquid as possible and roll it into the seasoned flour until thoroughly coated. Leave it on a plate and repeat the process until all the chicken pieces are coated.
- Lay the chicken pieces in the hot fat and brown quickly on both sides.
- Cover the pan, reduce the heat and cook slowly until the chicken is tender and the juices run clear, about 30 minutes.
- Transfer to a rack and allow the oil to drain, and the chicken cool a little, before serving.
- Put 2 cm oil in a straight sided pan with a lid and heat until very hot.
- While the oil is heating, get one piece of chicken, drain off as much of the liquid as possible and roll it into the seasoned flour until thoroughly coated. Leave it on a plate and repeat the process until all the chicken pieces are coated.
- Lay the chicken pieces in the hot fat and brown quickly on both sides.
- Cover the pan, reduce the heat and cook slowly until the chicken is tender and the juices run clear, about 30 minutes.
- Transfer to a rack and allow the oil to drain, and the chicken cool a little, before serving.
Yield
6 servings
Preparation time
15 minutes
Cooking time
45 minutes
Total time
1 hour
Notes
The amount of time the chicken will need to cook slowly will depend on the size of the chicken pieces. Large pieces of chicken breast may take 45-60 minutes to cook.
Some recipes marinate the chicken in buttermilk for 4 hours or overnight to make even more juicy and tender. If the chicken is marinated, it will cook in less time.
Traditionally, the chicken is fried with the skin, but the skin
The traditional Southern chicken was fried in freshly rendered salt pork fat, or a mixture of salt pork fat and lard.
Source
moderate, comfort
frying, main course, dinner
Kentucky food recipes
Food in USA
Food in USA