Golden Fried Chicken Southern

Southern Golden Fried Chicken is a popular dish that embodies the rich culinary traditions of the American South. Known for its crispy, golden-brown exterior and juicy, flavourful meat, this dish is a staple in Southern cuisine.

Serving Suggestions:

• Sides: Southern Golden Fried Chicken is often served with classic Southern sides such as mashed potatoes, coleslaw, biscuits, macaroni and cheese, and collard greens.
• Sauces: It can be accompanied by a variety of dipping sauces, including honey mustard, barbecue sauce, or a simple gravy.

Cultural Significance:

• Tradition: This dish is deeply rooted in Southern culture and is often associated with family gatherings, picnics, and celebrations.
• Variations: While the basic recipe remains consistent, there are regional variations that might include different spice blends or cooking methods, such as pan-frying or oven-baking.

Southern Fried Chicken

The chicken is typically marinated in a mixture of buttermilk and spices, which may include garlic powder, onion powder, paprika, cayenne pepper, and black pepper. This marinade not only tenderizes the meat but also infuses it with a robust, savoury flavour.

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Prep Time 4 hours hrs

Cook Time 12 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

Chicken: 1 whole chicken (cut into pieces) or 4-6 chicken thighs/drumsticks

Buttermilk: 2 cups (for marinating)

Hot sauce: 1/4 cup (optional, for extra flavour)

Flour mixture:

• 2 cups all-purpose flour
• 1 tablespoon corn-starch for extra crispiness
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper adjust to taste
• 1 teaspoon black pepper
• 1 tablespoon salt
• Oil: Vegetable oil or peanut oil for frying

Instructions

 

• Marinate the Chicken:

  In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight. This helps tenderize the chicken and infuse it with flavour.
• Prepare the Flour Mixture:

  In a large bowl or shallow dish, mix the flour, corn-starch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Stir until well combined.
• Dredge the Chicken:

  Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. For extra crispiness, dip the chicken back into the buttermilk and then into the flour mixture again (double-dredging).
• Heat the Oil:

  In a large, heavy-bottomed pot or deep fryer, heat the oil to 350°F (175°C). Use enough oil to fully submerge the chicken pieces. Use a thermometer to monitor the temperature, as maintaining the right heat is crucial for crispy chicken.
• Fry the Chicken:

  Carefully place the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and place it on a wire rack or paper towels to drain excess oil.
• Rest and Serve:

  Let the chicken rest for 5-10 minutes before serving. This helps the crust stay crispy. Serve with your favourite sides, such as mashed potatoes, coleslaw, or biscuits.

Notes

For Perfect Fried Chicken:

• Temperature Control: Keep the oil at a consistent 350°F (175°C). If the oil is too hot, the chicken will burn; if it’s too cool, the chicken will absorb too much oil and become greasy.
• Double-Dredging: For an extra-thick, crispy crust, double-dredge the chicken (dip it in the flour mixture twice).
• Seasoning: Adjust the spices in the flour mixture to suit your taste. Add more cayenne for a spicier kick or reduce it for milder flavour.