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Southern Fried Chicken

This Southern Fried Chicken Recipe is a comforting, nostalgic dish featuring juicy chicken enveloped in a crispy, golden-brown crust, perfect for any occasion.
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Brine
  • 4 cups water Used in the brining process to enhance moisture and flavor.
  • 1/4 cup Diamond Crystal Kosher Salt Ensures the chicken is perfectly seasoned.
  • 1/4 cup granulated sugar Adds sweetness to balance the dish.
  • 4 cups ice Helps to create a cold brine, making the chicken juicy.
For the Chicken
  • 1 whole (6 pounds) chicken, cut up The star of the dish, perfect for frying.
  • Neutral oil for frying peanut oil, vegetable oil, or canola oil Essential for frying, ensuring a crispy crust.
For the Coating
  • 1 cup all-purpose flour Forms the base of the crispy coating.
  • 1 cup corn starch Ensures an extra crispy texture.
  • 1 tablespoon granulated garlic Imparts a rich, aromatic flavor.
  • 1 tablespoon granulated onion Adds depth to the seasoning.
  • 1/2 tablespoon ground black pepper Brings subtle heat.
  • 1/2 tablespoon seasoned salt Enhances the flavor.
  • 1 teaspoon smoked paprika Adds a smoky note.
  • 3 large eggs Essential for the egg wash.
  • 3 tablespoons water Dilutes the egg for coating consistency.

Method
 

Brining the Chicken
  1. In a large bowl, combine the water, kosher salt, and sugar. Stir until dissolved.
  2. Add the chicken pieces to this brine, cover, and refrigerate for at least 4 hours or overnight for maximum flavor.
Preparing the Coating
  1. In a separate large bowl, mix the all-purpose flour, corn starch, garlic powder, onion powder, black pepper, seasoned salt, and smoked paprika to create a flavorful and crispy coating.
Preparing Egg Wash
  1. In another bowl, beat the eggs and mix with water. This egg wash will help the flour mixture adhere to the chicken.
Dredging the Chicken
  1. Remove the chicken from the brine and pat dry with paper towels.
  2. Dip each piece into the egg wash, allowing excess to drip off, then coat thoroughly with the flour mixture. Ensure every nook and cranny is covered.
Frying the Chicken
  1. In a large deep skillet or Dutch oven, heat about 3 inches of oil to 350°F (175°C).
  2. Carefully lower a few pieces of chicken into the hot oil, being cautious not to overcrowd the pan.
  3. Fry for about 12-15 minutes, turning occasionally, until each piece is golden brown and reaches an internal temperature of 165°F (75°C).
Draining and Serving
  1. Once cooked, remove the chicken and place it on a wire rack or paper towels to drain excess oil.
  2. Allow it to rest for a few minutes before serving.

Notes

For an extra kick, consider adding cayenne pepper or hot sauce to your egg wash. Avoid overcrowding the pan while frying to maintain oil temperature. Use a meat thermometer to check for doneness.