Southern Fried Chicken

• Ready in 24h 30m

• Serves 8

• 554 calories

• 53.13g carbs

Southern Fried Chicken requires roughly 24 hours and 30 minutes from start to finish. For $2.24 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 555 calories, 53g of protein, and 13g of fat each. It is a rather cheap recipe for fans of Southern food. A mixture of self-rising flour, buttermilk use real buttermilk, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. 1442 people were glad they tried this recipe. It works well as a main course. It is brought to you by A Southern Fairy Tale.

10 ingredients

1. 2 tsps pepper
2. 1 qt buttermilk use real buttermilk
3. 1 tsp cayenne pepper
4. 4 lb chicken 1 chicken
5. 2 cups flour
6. 2 tsps garlic
7. 1/4 cups hot sauce i used a garlic habanero hot sauce - so amazing
8. 2 tbsps kosher salt
9. 2 cups self-rising flour
10. 8 servings vegetable oil

Instructions

1. Combine the buttermilk, hot sauce, garlic, salt, black pepper, and cayenne pepper in a large dish or bowl with a lid.
2. Add in the chicken and toss to coat really well, it's best if they're completely submerged, but work with what you've got. Seal the dish and refrigerate for 24 hours.
3. Combine the flours and seasonings in a large brown paper grocery sack you really want to have two paper bags, one inside the other - trust me
4. Remove the chicken from the buttermilk I set my chicken on a wire cooling rack over the sink to let the excess brine drip away.
5. Add the chicken a couple pieces at a time to the breading mixture inside the paper bags, fold the top down to close and shake-a, shake-a, shake-a until the chicken is completely coated.
6. Place the chicken on another wire cooling rack I have my wire rack sitting on a cookie sheet. Rest the chicken for at least 30 minutes at room temperature. If resting any longer, up to a couple days, do this in the refrigerator! Chef Chris says that resting the chicken after the breading process ensures that the breading will better adhere to the chicken during the frying process I concur
7. Heat a couple of inches of oil in your big cast iron skillet, or whatever you will be frying your chicken in. Chef Chris says 4 inches of oil, my 12" cast iron won't safely hold 4 inches of oil, use your smarts, people
8. Heat the oil to 325° F in your skillet. Use a clip on candy/fry thermometer to monitor your oil temperature. You really want an even temperature (oil should heat to 325°F, and once the frying has started should never dip below 300°F)Fry the chicken in batches - I can cook 3 pieces at a time in my skillet. You want the skin to be a gorgeous, rich, golden brown this takes between 6 - 9 minutes Flip the chicken and cook the other side. Keep a good quick read meat thermometer on hand to check the temperature of your chicken - 165° is the ideal temp.If your chicken is getting too dark, but the internal temp isn't reaching - you can remove it from the fryer and finish baking it off in the oven at 350°. Just keep checking