Learn how to make crispy juicy fried chicken like a pro with this recipe, and step by step video tutorial.
A Simple Traditional Southern Fried Chicken Recipe!
I just love southern fried chicken, but I’m sure that you all know that by now. I don’t care if it’s a deep fried chicken recipe or a pan fried chicken recipe. I’m down for both! Although I’ve shared a recipe for southern fried chicken a few years ago ( I still think it’s better than Popeye’s y’all!), I actually have another southern fried chicken recipe that I use as well.A lot of traditional southern fried chicken recipes, are actually buttermilk fried chicken recipes. However, that is not the only way to make southern fried chicken. Instead of using buttermilk, they brine the chicken in a salt & sugar water. This method is actually my favorite, and my fried chicken always comes out extra moist & juicy whenever I use the brine. I actually shared the salt & sugar brine method in my crispy fried chicken wing post. However, I season the chicken differently in this post.
What is the secret to good fried chicken?
There are many secrets to delicious fried chicken, so let me run them down. Number one. Make sure that your chicken is thoroughly seasoned. Many people make a mistake, and only focus on seasoning the breading of the chicken, but in order to have amazingly delicious fried chicken the chicken must also be seasoned in the inside as well. I will go over this more later on in this post. Another secret to good fried chicken is to make sure that you use the proper oil to fry the chicken in. There are many oils on the market, but it’s important to choose the right one. You’ll want to stay away from oils that don’t have a high smoking point . My favorite oils to fry my traditional fried chicken in are corn oil, peanut oil, and/ canola oil. Another secret to making good fried chicken is creating the perfect breading. You want to make sure that you use the right seasonings, and spices for your breading.
What should I soak my chicken in before frying?
Many people like to use buttermilk to brine their chicken overnight. The acid in the buttermilk helps tenderize the chicken, and the saltiness from the buttermilk actually adds flavor. The result ends in having tender, juicy chicken. As amazing as this sounds, buttermilk is not needed for amazing fried chicken. I don’t know if y’all have seen the prices at the grocery store lately, but buttermilk ain’t cheap! I refuse to use an ingredient if I don’t have to, especially if I can save some money. Instead of using buttermilk, I make a brine out of simple ingredients that I already have in my house. The brine consists of water, sugar, and salt. Simple stuff right? Believe me when I tell you, that this brine works just as good if not better than buttermilk.
Ingredients used for this traditional fried chicken
BRINE
- 8 cups cold water
- 2 tbsp kosher salt
- 4 tbsp sugar
Chicken recipe
- 4 – 5 lb whole chicken cut into 8 pieces( or 4-5 lbs of chicken parts)
- 1/2 cup mild hot sauce I use Frank’s Red Hot for this recipe
- 2 1/4 cups all purpose flour
- 1/4 cup cornstarch
- 2 1/2 tsp seasoning salt
- 1 tsp ground black pepper
- 1 tbsp poultry seasoning
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
- 4 cups of peanut oil for frying
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. You will coat the chicken with the binder first, then drench the chicken with flour after.
Is flour or cornstarch better for fried chicken?
I actually use a combination of both! The flour, and cornstarch combo results in nice crispy crunchy breading. I promise you that once you try this combination, you won’t want to try any other breading. Along with the flour, and cornstarch the breading is also combined with seasonings. The seasonings used are seasoning salt, black pepper, poultry seasoning, onion powder, garlic powder, and cayenne peppers.
What parts are the best pieces of chicken to fry?
Most of the time I buy a whole chicken, and cut it into 8 parts.
- 2 legs
- 2 wings
- 2 things
- and I cut the breast in half
After the chicken is cut & cleaned, I let it sit in the brine overnight. Again, the brine is just a simple mix of water, salt, and sugar. NO ….the chicken will not be sweet!
What does the brine do?It tenderizes the chicken, making it super juicy. It also enhances the flavor.
The next day, I simply remove the chicken from the brine. I DON’T rinse the chicken!
I then place all of the chicken in a large mixing bowl, and pour 1/2 cup of mild hot sauce all of the chicken. This doesn’t make the chicken spicy, but it add a ton of flavor!
The next step is coating the chicken in a mixture all purpose flour, cornstarch, and seasoning & spices.
Why do I add cornstarch?To make the chicken EXTRAcrispy.
I prefer to fry my southern fried chicken in peanut oil, because it has a high smoke point. It also adds a nice light flavor to the chicken as well.
I fry the chicken in the peanut oil between350 to 375 degrees .
Instructions for cooking fried chicken
- Make sure that the chicken is nice and clean.
- Combine 8 cups cold water, 2 tbsp salt, and 4 tbsp sugar.
- Stir until the salt and sugar dissolve.
- Pour the brine ( sugar/salt/water) into the bowl or container with the chicken.
- Make sure that the chicken is covered with brine.
- Cover the bowl/container, then place in the refrigerator overnight
- Drain the brine from the bowl, but do not rinse the chicken.
- Place the chicken in a large bowl, then pour the hot sauce all over the chicken.
- Next, combine the all purpose flour, cornstarch, and all of the seasonings
- Pour the flour mixture into a large freezer bag, then toss in the chicken wings.
- Shake the bag, until the chicken is well coated with flour.
- Remove the chicken from the bag, and shake off any excess flour.
- Let the chicken sit for about 15 minutes before frying to ensure that the flour sticks.
- Now pour the oil into a large skillet, and let it heat until it reaches 350-375 F.
- Carefully add in the chicken, and fry until it’s completely cooked throughout, and golden brown.
- Place the chicken on a paper towel lined plate.
- Serve and enjoy!
Why Isn’t My Fried Chicken Crispy?
If your fried chicken isn’t crispy, chances are you didn’t cook it at the right temperature. When you’re frying the chicken be sure to fry it in oil that is between 350-375 F degrees !
While you’re here, check out some of my other fried chicken recipes!
EASY SKILLET FRIED CHICKEN RECIPE FOR BEGINNERS
WAFFLE FRIED CHICKEN
SOUTHERN OVEN FRIED CHICKEN
COCONUT CURRY FRIED CHICKEN
Also be sure to check out these side dish suggestions
- Soul food style macaroni and cheese
- Baked candied yams
- southern fried cabbage
- creamy mashed potatoes
- southern collard greens
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Traditional Southern Fried Chicken
This recipe can be pan fried or deep fried, but what makes it really Southern are the way you prepare the batter for the skin. Use peanut oil to give the skin an extra crispy texture!
Print RecipePin Recipe
Course Dinner
Cuisine Southern
Keyword fried chicken, Southern Fried Chicken
Prep Time 8 hours hours
Cook Time 1 hour hour
Total Time 9 hours hours
Ingredients
BRINE
- 8 cups cold water
- 2 tbsp kosher salt
- 4 tbsp sugar
Chicken recipe
- 4 – 5 lb whole chicken cut into 8 pieces( or 4-5 lbs of chicken parts)
- 1/2 cup mild hot sauce I use Frank’s Red Hot for this recipe
- 2 1/4 cups all purpose flour
- 1/4 cup cornstarch
- 2 1/2 tsp seasoning salt
- 1 tsp ground black pepper
- 1 tbsp poultry seasoning
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
- 4 cups of peanut oil for frying
Instructions
Make sure that the chicken is nice and clean.
Combine 8 cups cold water, 2 tbsp salt, and 4 tbsp sugar.
Stir until the salt and sugar dissolve.
Pour the brine ( sugar/salt/water) into the bowl or container with the chicken.
Make sure that the chicken is covered with the brine.
Cover the bowl/container, then place in the refrigerator overnight
Drain the brine from the bowl, but do not rinse the chicken.
Place the chicken in a large bowl, then pour the hot sauce all over the chicken.
Next, combine the all purpose flour, cornstarch, and all of the seasonings
Pour the flour mixture into a large freezer bag, then toss in the chicken wings.
Shake the bag, until the chicken is well coated with flour.
Remove the chicken from the bag, and shake off any excess flour.
Let the chicken sit for about 15 minutes before frying to ensure that the flour sticks.
Now pour the oil into a large skillet, and let it heat until it reaches 350-375 F.
Carefully add in the chicken, and fry until it’s completely cooked throughout, and golden brown.
Place the chicken on a paper towel lined plate.
Serve and enjoy!
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Recipe by: I Heart Recipes
