Fried chicken is one of those meals that transcends cultures and borders. Every culture has it’s own version of fried chicken. Whether it’s doused with Tabasco, soaked in buttermilk or simply coated in panko, fried chicken is everywhere, and I’m here for it. Today I’m going to show you a version of fried chicken that has been memorialized in fast food chains and fancy cafes alike. Southern fried chicken.
There are so many versions and variations as are with any recipe, with every household adjusting the classic recipe according to their taste, but as usual, I keep my recipe simple and flavorful.
Here’s what you’ll need
1 whole chicken cut into pieces, skinless or 1 pound boneless skinless chicken thighs
3 cups buttermilk (more if you’re using bone in chicken)
2 cups flour
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne
1/2 tsp thyme
1/4 tsp paprika
Place the chicken in a bowl and cover with the buttermilk. Cover and refrigerate for at least 4-5 hours, or overnight.
Take the chicken out half an hour before you’re ready to fry it.
In a bowl mix the flour and spices and set aside.
Heat up some oil (should be at least 2 inches deep) on a medium low flame.
Take out the chicken piece by piece, letting the excess buttermilk drip off, and cover in the flour mixture, making sure the chicken is thoroughly coated. Let the chicken rest for 5 minutes then carefully add it to the oil and let it fry till the edges start turning golden brown, then flip it over and fry until crispy and golden brown.
Carefully remove the chicken from the oil and place on kitchen towels to absorb the excess oil. Serve with biscuits and coleslaw, and if you’re using boneless chicken you can make burgers as well!
If you’re using whole chicken as opposed to boneless chicken, you can pop it in the oven at 350 F for ten minutes to ensure it’s cooked through once you’ve taken it out of the oil.