Best Southern Fried Chicken Recipe (2024)

FAQs

What is the secret to good fried chicken? ›

The secret to succulent fried chicken starts with a marinade or brine, which keeps the chicken at its peak juiciness. Fried chicken traditionalists generally choose a buttermilk marinade while others swear by a brine, which is a mixture of sugar, salt and sometimes spices dissolved into water.

Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat.

Think vegetable oil, canola oil, or peanut oil. Don't use olive oil or butter—they both have lower smoke points. The ideal temperature for frying chicken is 350˚ to 365˚, and you'll want to make sure that you bring the oil back to temperature between batches.

Marinades are good. Buttermilk fried chicken is a classic. Marinate chicken overnight in buttermilk with spices, for example paprika, thyme, parsley and cayenne. After marinating over night drain, then coat in a mixture of flour, garlic powder, onion powder, salt, pepper and cayenne if you want.

Tenderness: The lactic acid in milk helps to break down the proteins in the chicken, resulting in a tender and moist texture. Flavor Infusion: Milk can act as a carrier for other flavors, such as herbs and spices, allowing them to penetrate the chicken and create a delicious taste profile.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

All-purpose flour gives the buttermilk and seasonings something to stick to, while ensuring a wonderfully crispy crust. This crispy fried chicken recipe calls for paprika (which helps with browning), salt, and pepper. You can add more spices and seasonings to taste.

The pairing may sound odd, but this simple, mostly hands-off method produces the most tender, flavorful chicken imaginable. The calcium in the milk is thought to jump-start a natural enzyme in the chicken, which acts as the tenderizer. Cooking the chicken in the liquid further infuses it with moisture and flavor.

The meat isn't the only thing that needs to be seasoned

Some folks like to use Cajun seasonings, but Southern Living explains that you can still make traditional fried chicken by seasoning your flour mixture with a good amount of salt and pepper. Also don't forget to brine your chicken first.

Lard is a great choice for frying chicken because it gives your chicken an excellent flavor and unparalleled crispy crust.

What oil does KFC use? ›

KFC products are fried in oil which may contain the following: Canola Oil and Hydrogenated Soybean Oil with TBHQ and Citric Acid Added To Protect Flavor, Dimethylpolysiloxane, an Antifoaming Agent Added OR Low Linolenic Soybean Oil, TBHQ and Citric Acid Added To Protect Flavor, Dimethylpolysiloxane, an Antifoaming ...

KFC said that after a two-year trial of various cooking oils, it settled on low linolenic soybean oil, a zero trans-fat cooking oil, to replace partially hydrogenated soybean oil in its U.S. restaurants.

It's worth noting that while marinating chicken before frying can enhance its flavor and texture, it's important not to over-marinate the chicken, as this can actually make it tough and dry.

Directions. Cut the chicken into frying pieces. In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. Soak the chicken in the milk mixture for 5 to 10 minutes.

Fried chicken tastes fantastic with a batter or a flour coating. It's simply a matter of preference.

Chicken Brine Ingredients

Salt: Kosher salt tenderizes the meat, helps it retain moisture, and adds flavor. Soy sauce: Soy sauce lends even more salt and flavor. Sugar: White sugar adds subtle sweetness and helps promote browning. Olive oil: Olive oil helps ensure moist and tender meat.

Some recipes call for dipping the chicken in egg before coating with flour while others call for milk (or butter milk). Egg provides a lot more protein and will produce a thicker, more stable crust. Milk is obviously much thinner, contains much more water, and won't cling to the meat as much.