The Ultimate Southern Fried Chicken Recipe (2024)

FAQs

What is southern fried seasoning made of? ›

Paprika, Garlic, White Pepper, Thyme, Basil, Chilli, Onion, Ginger, Black Pepper, Oregano.

One of the most fascinating aspects of Southern fried chicken is the prevalence of secret family recipes. Often handed down from generation to generation, these recipes feature unique combinations of spices and techniques that distinguish each family's dish version.

Sprinkle the chicken with salt and pepper and dredge it in the flour, and then shake off the excess. Submerge the chicken in the egg wash. Remove the chicken from the egg wash and dredge it in the flour a second time. Shake off the excess flour and place the chicken skin-side down in the hot oil.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

Submerging chicken in a brine bath seasons it inside out. Aside from injecting flavor, the brine breaks down the proteins of the poultry, retaining moisture in the cells. In 24 hours or less, the muscle fibers in the meat begin to separate and swell, resulting in a tender, juicy and flavorful meat.

I got the best results when using a 50-50 blend of potato starch and wheat flour by weight. The wheat flour facilitates browning, while the potato starch provides structure, cohesion, and that all important crunch factor.

Ingredients. Wheat Flour (Gluten), Salt, MSG (Flavour Enhancer, E621), Spices (Irradiated), Starch, Herbs (Irradiated), Maize*.

Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge. Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh.

Kentucky fried chicken is cooked in a “pressure fryer”, which uses little oil. Southern fried chicken is usually fried in a deep fryer. Pan fried chicken is cooked in a pan containing a small amount of oil. Southern fried chicken is sometimes cooked in a pan.

What is a good binder for fried chicken? ›

Do you do egg or flour first for fried chicken? No eggs are used in this recipe, because it's not needed. Instead I use a mild hot sauce as a binder, and it works wonderfully! If you're not a fan of using hot sauce you can indeed use two lightly beaten eggs as a binder.

If you soak the chicken in an ice water bath prior to the dredging and breading process, the cold liquid will firm the meat and keep it moist — it's basically like brining the chicken first. The ice-cold skin will also make sure your breading of choice will stay on the poultry during the frying process.

Buttermilk Is More Than A Better Coating

This acidic nature also helps lightly tenderize the meat, creating an even juicier, more succulent texture. Even a few minutes of soaking in buttermilk (or resting after breading) can make a big difference.

Now, that's no mystery, but what you might not know is that it's important to allow the chicken to rest before frying so the coating has a chance to hydrate and get a little sticky. Otherwise, it can slide right off of the chicken when it's placed in the hot oil.

Tenderness: The lactic acid in milk helps to break down the proteins in the chicken, resulting in a tender and moist texture. Flavor Infusion: Milk can act as a carrier for other flavors, such as herbs and spices, allowing them to penetrate the chicken and create a delicious taste profile.

You marinate your chicken in Italian dressing — I prefer homemade Italian dressing but store-bought is certainly fine too -- to infuse it with some herby flavor. Then you'll coat it in Panko breadcrumbs, which are the secret for getting it extra crispy, and bake it. No long line of bowls for a dredging station.