Southern Fried Chicken

Preparation

Southern Fried Chicken is a preparation from the United States (South) with medium difficulty. Reserve about 55 minutes in total (30 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.

1. 1

   Marinate the chicken in buttermilk with salt and pepper for at least...

   Marinate the chicken in buttermilk with salt and pepper for at least 4 hours (ideally overnight). Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.

   Taste before serving: the balance between salt, acidity and fat defines the final result.

2. 2

   Mix the flour with paprika

   Mix the flour with paprika, garlic powder, onion powder, cayenne and salt in a large bowl. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.

   Taste before serving: the balance between salt, acidity and fat defines the final result.

3. 3

   Drain the chicken from the whey and dredge it in the flour mixture.

   Drain the chicken from the whey and dredge it in the flour mixture, pressing well so that it adheres, forming a thick crust. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.

   Go slowly and confirm texture, aroma and color before moving to the next step.

4. 4

   Heat plenty of oil to 170°C in a deep frying pan or deep fryer.

   Heat plenty of oil to 170°C in a deep frying pan or deep fryer. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.

   Go slowly and confirm texture, aroma and color before moving to the next step.

5. 5

   Fry the chicken in batches

   Fry the chicken in batches, 12-15 minutes depending on the size of the pieces, turning halfway through, until golden and cooked through. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.

   Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.

   • 15 min

   Start 15 min
6. 6

   Drain on rack (not paper

   Drain on a wire rack (not paper, to maintain crispiness) and let rest for 5 minutes before serving. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.

   Resting time is not optional: it improves texture, hydrates fibers and balances flavors.

   • 5 min

   Start 5 min