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Southern Fried Chicken

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1 whole fryer chicken cut into 8 pieces

3 1/2 tsp seasoned salt divided

2 tsp freshly ground black pepper divided

3 cups buttermilk divided

3 cups all purpose flour

1/2 cup cornstarch

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

3 large eggs

1 tsp hot sauce

Oil for frying preferably peanut or vegetable oil


Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.

30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika.

In a large shallow bowl whisk together the eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce.

See also  Hershey's Chocolate Cake

Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading.

To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.

Fill a 12-inch cast iron skillet between 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately.

Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.

Place fried pieces on rack and keep warm in oven between batches.

Rest for 10 minutes before serving.

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