Holy *^%$ yall! We made fried chicken! We took advantage of this gorgeous summer day and went on ahead and conquered another culinary fear… homemade fried chicken. Prior to making this tonight, I typed out: “I’m 99.999% certain that we can’t best KFC or any southern back road gas station’s fried chicken, but we’re going to try!” Well, we succeeded! I’m a little shocked actually… It even looks like the gorgeous, crispy-skinned chicken you might see when you’re out picking up a bucket!
After we decided to do this, I thought, who better to help us than Paula Deen…? If you google “southern fried chicken,” her recipe is the first recipe that shows up. I’m not going to lie… I don’t know that I’ve ever cooked Paula Deen before… her devotion to butter is slightly overwhelming. But it just seemed to be the right thing to do when learning to fry chicken. (Confirming our decision to try the Queen of Southern Cooking’s recipe was an article from Food52, where they tested the recipe.) We did tweak her recipe in a few places, which luckily worked out well. The main difference between our recipe and hers is the brine. We’ve been convinced by our reading to brine chicken prior to frying. I definitely think it helped to keep our chicken moist and flavorful!
Southern Fried Chicken
(Adapted from Paula Deen/The Food Network)
- ~2 lb bone-in, skin-on chicken pieces
- 1 gallon water
- 1 cup salt
- 1 cup brown sugar
- 5 cloves garlic, minced
- 3 eggs
- 1/3 cup water
- 2/3 cup hot sauce (we like Frank’s Red Hot)
- 2 cups self-rising flour (or 2 cups AP flour + 1 tbsp baking powder + 1/2 tsp salt)
- 1 tbsp garlic powder
- 1 tsp salt
- 15+ turns fresh ground black pepper
- Oil, for frying (we used peanut oil)
- Bring the ingredients for the brine to a boil to dissolve the sugar. Then remove from heat and let cool – all the way!
- Once the brining liquid is cool, submerge the chicken pieces and refrigerate for 12-24 hours. (We did a full 24h).
- Once ready to cook, remove chicken from brining liquid and pat dry. Let sit out until room temperature.
- Meanwhile, make two dishes of wet and dry dredging ingredients. Whisk together eggs, water, and hot sauce. In another bowl, sift together the flour, garlic powder, salt, and pepper.
- Pour oil into the pot you’ll use for frying. Don’t fill the pot more than 1/2 full of oil, but add enough to cover the chicken pieces. Heat to 350 degrees.
- Dredge the individual chicken pieces first in the wet bowl, then in the dry bowl. Repeat, dipping again in the wet, then dry bowls.
- Fry in batches until brown and crispy. [Paula says it should take 8-10 minutes for white meat and 13-14 minutes for dark meat.] Don’t crowd the pot!