Step-by-step instructions
- Mix your spices: In a bowl, combine paprika, black pepper, garlic powder, oregano, and cayenne.
- Marinate the chicken: Whisk together buttermilk, egg, and 1 tablespoon salt in a large bowl. Add the chicken, ensuring it’s well-coated, and refrigerate for at least 4 hours (or overnight for best results).
- Prepare the flour mixture: In another bowl, add flour, cornstarch, baking powder, salt, and the remaining spice mixture. Mix well.
- Heat the oil: In a cast-iron skillet or a large wok, heat your oil over medium heat (you’ll want it hot enough for frying).
- Coat and fry: Remove chicken from the marinade, let excess drip off, and coat each piece in the flour mixture. Fry the chicken until golden brown — about 6 minutes per side.
- Bake to finish: After frying, transfer the chicken to a wire rack and bake in the oven until cooked through (internal temperature should reach 165°F).
- Extra crunch (optional): For an added layer of crunch, refrigerate the fried chicken and refry it just before serving.
Best ways to enjoy it
Southern fried chicken is incredibly versatile! Serve it with classic sides like creamy coleslaw, mashed potatoes, or cornbread. For a refreshing contrast, consider pairing it with a tangy pickle or a side of buttermilk biscuits. Don’t forget a drizzle of honey for a sweet touch!
Storage and reheating tips
Storing leftover fried chicken is easy. Once cooled, place it in an airtight container and refrigerate it for up to 4 days. For longer storage, you can freeze it: be sure to wrap each piece well to prevent freezer burn. When you’re ready to eat, reheat it in the oven to make it crispy again — a microwave won’t do it justice!
Pro chef tips
To ensure your fried chicken turns out perfectly, try these pro tips:
- Use fresh spices: Ensure your spices are fresh for maximum flavor.
- Temperature is key: Make sure your oil is hot enough to prevent the chicken from soaking up too much grease — a good frying temperature is around 350°F.
- Rest before serving: Let the chicken rest for a few minutes after frying — this allows the juices to redistribute and keeps it succulent.
Creative twists
Looking to mix it up? Consider these variations:
- Spicy buttermilk: Add some hot sauce to the buttermilk marinade for an extra kick.
- Herb-dusted variation: Swap out some of the spices for fresh herbs like thyme or rosemary in the flour mix for a fragrant twist.
- Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend and cornstarch!
Common questions
What is the total prep and cook time for this recipe?
The total time depends largely on the marinating. Preparation takes about 20 minutes, but allow at least 4 hours for marinating. Once marinated, cooking takes about 30-45 minutes.
Can I use chicken thighs or drumsticks instead of a whole chicken?
Absolutely! You can use any parts of the chicken. Just adjust the cooking time as necessary depending on the size of the pieces.
How long can I store leftovers?
You can safely keep fried chicken in the refrigerator for up to 4 days. If freezing, consume it within 2-3 months for the best quality.
Enjoy this delightful Southern fried chicken recipe, and don’t forget to share your own twists and stories with us!
