Southern Fried Chicken Coating Recipe: Quick And Easy
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Description
If there's one thing that brings people together, it's food. And nothing quite beats the comfort of southern fried chicken. The crispy coating, juicy meat, and mouth-watering aroma make it a favorite among many. However, making fried chicken from scratch can be intimidating, especially for beginner cooks. Fear not! This southern fried chicken coating recipe is quick, easy, and foolproof.Prep Time
Preparation time for this recipe is around 10-15 minutes.Cook Time
Cooking time for this recipe is 20-25 minutes.Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup buttermilk
- 1 whole chicken, cut into pieces
- vegetable oil (for frying)
Equipment
- Large bowl
- Whisk
- Large skillet or dutch oven
- Tongs or slotted spoon
- Meat thermometer
Method
- In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Pour the buttermilk into another bowl.
- Dip each chicken piece into the buttermilk, then coat it in the flour mixture, shaking off any excess.
- Place the coated chicken on a wire rack and let it sit for 10 minutes to allow the coating to adhere to the chicken.
- Meanwhile, heat about 1 inch of vegetable oil in a large skillet or dutch oven over medium-high heat until it reaches 350°F.
- Carefully place the chicken into the hot oil, making sure not to overcrowd the pan. Fry for about 5-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F.
- Remove the chicken from the oil using tongs or a slotted spoon and place it on a wire rack to drain excess oil.
- Repeat with the remaining chicken pieces, adjusting the heat as necessary to maintain a temperature of 350°F.
- Serve hot and enjoy!
Notes
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- For extra crispy chicken, double coat the chicken by repeating the dipping and coating process after the first coat has dried for 10 minutes.
- If you're not sure if the chicken is fully cooked, use a meat thermometer to check the internal temperature. It should read 165°F.
Nutrition Info
This recipe yields approximately 6 servings. Each serving contains:- Calories: 460
- Protein: 32g
- Fat: 27g
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 2g
- Sodium: 570mg
Recipes FAQ
Can I use a different type of flour?
Yes, you can use other types of flour such as rice flour, cornmeal, or even breadcrumbs. However, keep in mind that the texture and flavor may be slightly different.Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken breasts or thighs. However, keep in mind that the cooking time may be shorter since boneless chicken cooks faster than bone-in chicken.Can I make this recipe ahead of time?
While fried chicken is best served fresh, you can make it ahead of time and reheat it in the oven at 350°F for 10-15 minutes.Recipe Tips
- Make sure the oil is hot enough before adding the chicken. If the oil is not hot enough, the coating will absorb more oil and become soggy.
- Use a wire rack to let the chicken rest after coating. This allows the coating to set and prevents it from falling off during frying.
- Don't overcrowd the pan. This will cause the temperature of the oil to drop, resulting in soggy chicken.
- Use a meat thermometer to check the internal temperature of the chicken. This ensures that it's fully cooked and safe to eat.
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