One of America’s most popular dishes (and a tried-and-true Southern staple) is fried chicken. We coated ours with a seasoned flour mixture and then double-dipped it to create a crunchy, fluffy fried skin. The chicken comes out succulent and juicy, enveloped by a deliciously decadent coating.
Kristel’s Tip: Add honey to make the flavors sing, or serve without for a lighter flavor.
Today, we will walk you through the steps to perfect Southern-style fried chicken. First, you’ll want to marinade the chicken in buttermilk overnight. Then, you’ll preheat your deep fryer and prepare a cooling rack where the chicken can drain.
You’ll make your flour mix and shake it up. (That part is really fun!) Then, you will get to work. Pull out a few pieces of chicken and let them drain the excess buttermilk.
Next, add the chicken to a bag of the seasoned flour and shake, then repeat with buttermilk and flour. (Again, shaking is fun!)
Test Kitchen Tip: Divide the seasoned flour mixture into 2 or 3 resealable plastic bags. The buttermilk can make the coating wet so this way you will have a few bags of dry mixture to work with in order to coat all the chicken pieces thoroughly.
Place the chicken into the fry basket in a single layer. You don’t want to crowd the chicken or add too much because it will lower the temperature of the oil and might not fry as well.
Carefully lower the basket into the preheated oil. Again, be careful.
Use a meat thermometer to check the temperature. You will know it is ready when it reaches 165°F and the coating is golden brown.
Drain the chicken on the rack and repeat with the remaining chicken. Serve it with fresh biscuits and honey. Mmmmmm…