The Perfect Fried Chicken
Submitted by mistymoon67
Classic buttermilk fried chicken with paprika and black pepper, fried in a cast-iron skillet until deep golden and crispy. A Southern-style recipe with an overnight buttermilk brine.
YIELD
5 servingsPREP
COOK
10READY
5 hrsGood fried chicken is not complicated, but it does demand patience. This recipe earns its name through a few non-negotiable steps: a long buttermilk soak, a well-seasoned flour dredge, and steady heat in a cast-iron skillet.
The buttermilk brine (spiked with hot sauce and salt) works overnight to tenderize the meat and add a subtle tang that cuts through the richness of the fried crust. The flour coating is kept simple on purpose: paprika, black pepper, salt, and nothing more.
Fry covered, turning every few minutes, until the skin is deep golden and shattering-crisp while the meat stays impossibly juicy inside.
Kitchen Tips
- Use a cast-iron skillet. It holds heat more evenly than other pans, which means a more consistent golden crust with fewer burnt spots.
- Monitor oil temperature between 275 and 300 degrees F while frying. The initial sear happens at 360 degrees F, but the covered cooking phase needs lower, steadier heat to cook through without burning.
- Let the floured chicken rest 30 minutes on a wire rack before frying. This step is not optional. It lets the coating hydrate slightly, which makes it stick better and fry crispier.
- Do not crowd the skillet. Fry in batches. Too many pieces drop the oil temperature and lead to soggy, greasy chicken.
- Keep finished pieces warm at 250 degrees F on a sheet pan in the oven while you fry the remaining batches. They stay crispy without drying out.
Variations
- Nashville Hot Chicken: After frying, brush pieces with a cayenne-lard glaze (2 tablespoons lard, 1 tablespoon cayenne, pinch of brown sugar) for fiery, glossy heat.
- Honey-Brined Fried Chicken: Add 2 tablespoons of honey to the buttermilk brine for a subtle sweetness that caramelizes beautifully in the hot oil.
Ingredients
Directions
Cut up chicken into 8 pieces, then cut each chicken breast in half crosswise.
Combine buttermilk, ½ teaspoon salt and red pepper sauce in a large 2-gallon resealable plastic storage bag; add chicken.
Seal bag and turn chicken with buttermilk mixture to coat.
Refrigerate 4 hours or overnight, turning bag over once.
- Combine flour, paprika, pepper and remaining 1 teaspoon salt in pie plate or shallow dish.
Work with several pieces of chicken at a time.
Remove chicken from buttermilk, shaking off excess.
Add to flour mixture, turning to coat evenly.
Transfer pieces to wire rack.
Repeat process with remaining chicken; let stand 30 minutes.
- Meanwhile, heat oven to 250?F.
Line a jelly-roll pan with double layer of paper towels.
Heat shortening in 10-inch cast-iron skillet over medium heat, until temperature reaches 360?F on a deep-fry thermometer. Add several pieces of chicken, skin side down, but be careful not to crowd them.
Cover skillet and cook until bottoms of pieces are lightly golden, 5 minutes.
Turn pieces and cook, covered (adjusting heat to medium-low to maintain a 275?F. to 300?F. temperature), 7 to 10 minutes more for white meat, 12 to 15 minutes for dark meat, turning pieces every 4 to 5 minutes until deep-golden and cooked through.
Drain pieces on paper towels; transfer to baking sheet and keep warm in oven.
Repeat process, cooking remaining chicken.
Serve with coleslaw and biscuits, if desired.
Makes 5 servings (10 pieces).
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