It is strange to move back to the South and have a really hard time finding good fried chicken at any of the restaurants. I guess because the great versions are really time-consuming, we are stuck with the grocery store fodder.
Since we are smack dab in the middle of summer, I figure it is a perfect time to share our family recipe for fried chicken. This is a slightly tweaked recipe of a Southern favorite that we make at home, perfect for dinner, picnics, or the 2 am trip to the kitchen. Please note, this recipe does not give you the ½ inch of “extra crispy” crust like you might find at some fast food outlets. If you want that, keep reading through to the end and I’ll throw in that variation.
This recipe requires about 20 hours of prep time, so please plan ahead.
Ingredients:
For Step 1
1 whole chicken cut up into 8 pieces (about 4 pounds, not too big of a bird)
1/2 cup kosher salt
2 tbsp Herbs de Provence or bouquet garni
4 quarts of cold water
For Step 2
1 quart of buttermilk
For Step 3
2 tsp garlic powder
2 tsp paprika powder
1 tsp cayenne powder (optional)
1 tsp ground black pepper
1 ½ tsp salt
2 cups of all-purpose flour
Vegetable shortening or coconut oil for frying
Supplies:
Large covered glass bowl or baking dish
Colander and/or wire rack
Paper grocery bag (clean please)
Tongs
Step 1:
Combine water, kosher salt and herbs in a glass dish large enough room to fit the chicken when submerged. Stir until the salt is dissolved. Add the chicken pieces, cover and refrigerate for roughly 8 hours.
Step 2
Remove the chicken from the brine and discard the water and herbs. Rinse the glass container and put the chicken back in, then cover in buttermilk. Give the chicken a few good turns to make sure there is enough contact. Marinate for 6-8 hours.
Step 3
Remove the chicken from the buttermilk and drain in a colander or on a wire rack.
Put all remaining dry ingredients into a clean paper bag and add the chicken pieces 1 or 2 at a time. Shake the bag so that the pieces are coated and set them on a clean and dry wire rack to rest (resting is crucial as it keeps the coating from falling off during cooking).
While the chicken rests. heat the vegetable shortening in a cast iron skillet. There should be enough shortening when melted so that the oil reaches about ½ inch up the side of the skillet. When the shortening reaches 325 degrees (no more), place the chicken in the pan skin side down to fry. Do not overcrowd the pan or everything will stick and take forever to cook. It is best to put the larger pieces in the middle. Cook until golden brown, turning over half way through the process, about 10-12 minutes per side.
Be patient! Fast food fried chicken is usually made in a pressure cooker, so it is always a surprise how long it takes to fry chicken at home.
Extra Crispy Variation
Other ingredients needed:
2 eggs
Splash of water
1 more cup of flour
Follow Steps 1 and 2 above. Drain the chicken from the buttermilk in a colander or a wire rack. Combine all of the dry ingredients except the flour. Beat 2 eggs in a pie dish with a little water. Put 3 cups of flour into a bowl or pie dish.
Follow these steps for each piece of chicken.
1) Dredge in the spice mixture.
2) Coat with the flour mixture.
3) Dredge in the egg wash.
4) Coat with the four mixture again.
Sometimes I use 2 different dishes for the flour to avoid getting flotsam and jetsam into my mixtures, but it depends upon how many dishes I feel like washing.
Again, let the chicken rest on a wire rack and then fry as above. With this amount of coating you want to make sure it rests so it won’t all come off in the pan and you end up with little bits of burnt “extra crispy” floating around your skillet.
Hope you like it!
The reason you can’t find good fried chicken here is because this is not the true south. I’m from Alabama……now that’s where you get great fried chicken!
True, true, South-ish I suppose. Read somewhere once that West Virginia is the Southernmost of the Northern states, the Northernmost of the Southern states, etc. We are stuck somewhere in the middle.
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Hi all at blog.gladesprings.com. What you thinking about chicken recipes? rnexample: rnApple brandy chicken, made with chicken breast halves, apple brandy, cream, onions, and butter, along with mushrooms. rn 4 chicken breast halves rn rn salt and pepper rn 8 ounces sliced mushrooms rn 2 teaspoons olive oil rn 2 teaspoons butter rn 1/3 cup apple brandy, such as Apple Jack or Calvados rn 4 green onions, chopped rn 1/2 cup whipping cream or heavy cream rn 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried leaf thyme rn rnPreparation: rnFlatten chicken; place chicken breast halves between pieces of plastic wrap and gently pound until thinned out and uniform in size. Sprinkle with salt and pepper. In a large heavy skillet, heat olive oil and butter over medium heat. Add chicken breasts. Cook for about 5 minutes, until browned, then turn. Add mushrooms and cook for about 5 minutes longer. Add green onions and apple brandy and cook for another minute, until chicken is cooked through and mushrooms are tender. Add cream and thyme; simmer until thickened. Taste and add salt and pepper if needed. rnHave you else any ideas? recipes for chicken