Better Than The Bucket - Southern Fried Chicken

There is nothing better that a memory of coming home to find grandma in her apron standing over the stove frying chicken. Well maybe biting into that crispy thigh or drumstick is better- you decide.

We understand why fried chicken is traditionally a Sunday meal in the south. This recipe requires that you soak the chicken the day before. That is why Grandma could prepare this chicken on Saturday. She would then be able to quickly fry it up on Sunday when she and her family returned home hungry from a morning spent at church!

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Prep Time 4

Cook Time 35

Total Time 4 35

Course Dinner, Entertaining, Main Course

Cuisine American

Servings

Calories 806 kcal

Equipment

1 Cast Iron Frying Pan
1 Baking Sheet
1 Cooling rack
1 Chef Knife or Cleaver For cutting up a whole chicken

Ingredients

Ingredients For Soaking The Chicken

4 lbs Chicken Pieces
2 Cups Flour
3 Cups Buttermilk
½ Teaspoon Celery seed
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
¼ Teaspoon Cayenne Pepper
½ Teaspoon Paprika
1 Teaspoon Salt
2 Teaspoons Pepper

Ingredients for Cooking The Chicken

3 Cups Flour
1 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
¼ Teaspoon Cayenne Pepper
½ Teaspoon Paprika
1 Teaspoon Salt
2 Teaspoons Pepper

Instructions

Prep The chicken Instructions

Cut the chicken into pieces
Add the raw chicken pieces to a large bowl
Pat dry with a paper towel
Add buttermilk, celery seed, garlic, onion powder, cayenne, paprika, salt, and pepper
Mix thoroughly and ensure the chicken is fully submerged, cover and soak overnight
(if you want to cook same day, soak chicken in buttermilk for at least 4 hrs)

Cooking Instructions

Heat the oil in a cast iron pot until 330- 335 degrees F is reached
In a ziplock bag add the flour and seasonings (garlic, onion, cayenne, paprika, salt, and pepper)
Place 1-2 pieces of chicken in the ziplock bag, shake to evenly coat the chicken in the flour mixture
Slowly add one piece of chicken to the oil, make sure to not drop to avoid a splash of hot oil
Cook for 3-4 minutes on each side, flip the chicken and cook for another few minutes
When you take the chicken out, place on a paper towel or cooling rack with a cookie sheet underneath to let excess oil drain
Use a kitchen thermometer to check the chicken internal temperature, it should be 165 degrees F
Before frying more chicken, check the temperature of the oil to ensure it’s still at 330-335 degrees F

Video

Nutrition

Calories: 806kcalCarbohydrates: 87gProtein: 79gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 207mgSodium: 2806mgPotassium: 1425mgFiber: 3gSugar: 6gVitamin A: 522IUVitamin C: 4mgCalcium: 177mgIron: 6mg

Keyword chicken, Crunchy

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