Southern fried chicken

Buttermilk Chicken with a Seasoned Crust

Southern fried chicken is chicken soaked in buttermilk overnight, coated in seasoned flour and fried until the crust is crisp and the meat stays juicy. It is eaten hot or at room temperature.

Fried chicken is the Southern dish named for the East South Central division.

One recipe marinates 1.5 kg of chicken in 600 ml of buttermilk, coats it in 225 g of flour with Creole seasoning, onion and garlic powder, Old Bay, tarragon and dill and fries it for 10 to 12 minutes a side. The other heats shortening to 180°C and fries for 12 minutes, then 10 covered and 10 uncovered.

Ingredients

For the chicken

  • 1.5 kg chicken, cut into 8 pieces
  • 600 ml buttermilk
  • 225 g plain flour
  • 1 tbsp Creole seasoning
  • 1 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1/2 tbsp Old Bay seasoning
  • 1 tbsp dried tarragon
  • 1 tbsp dried dill
  • Fine sea salt and black pepper
  • 1 large egg, beaten

For frying

  • About 400 g vegetable shortening or lard, or enough vegetable oil to come 2 cm up the pan

Method

  1. Marinate Put the chicken in the buttermilk, turn to coat, cover and chill overnight.
  2. Coat Mix the flour, seasonings, herbs, salt and pepper in a wide bowl. Drain the chicken, dip each piece in the beaten egg and press it into the flour mixture. Rest on baking paper for 15 minutes.
  3. Heat the fat Heat the fat in a large deep pan with a lid to 180°C.
  4. Fry Lay the chicken in the fat skin-side down, with the pieces slightly apart, and fry over a medium heat for 12 minutes until golden. Turn, cover and fry for 10 minutes. Uncover, turn again and fry for 10 minutes until crisp. Cook in batches if needed.
  5. Check and drain The chicken must be cooked through, with no pink and juices running clear. Drain on a wire rack and serve hot or at room temperature.

Food safety

Check that the chicken is cooked through, with no pink and juices running clear. Deep-frying: use a deep, heavy pan filled no more than half, a thermometer and a lid within reach. Never leave it unattended and never put water on hot oil. Wash hands, boards and knives after handling raw chicken.

Rest the coated chicken so the crust sticks.

Keep the oil at 180°C; chicken fried too hot browns before it cooks.

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