This Southern Style Fried Chicken is the best representation of juicy chicken on the inside with irresistible crust so full of crunchy ripples.
Southern Style Fried Chicken. You read it right….fried chicken. Don’t you walk away here. I know that each and everyone of you has a weak spot for the juicy, finger-licking meat wrapped in golden, crispy skin. After all it’s Fry-day, so give yourself a break.
The very best part of eating this chicken is that you, my friend, can make this crispy, delicious meal at home. Forget about KFC and other local chicken joints. Don’t be intimidated by deep frying process. By following these few simple steps and having proper tools, you’ll make the whole experience fairly easy. And once you get the hang of this, you can FRY ANYTHANG. I mean–think about it: donuts, pirozhki, belyashi, chebureki. Oh man. Donuts. I’m just looking out for your best interests here. I am your supporter.
Let’s be real here — everybody wants a drumstick. Avoid buying breasts because of their longer cook time, and go straight for the drumsticks or a 50/50 split of drumsticks and thighs.
Along with some flour and unique spice blend to drench the chicken in, I’ve learned that the addition of cornstarch really makes the crust crispier.
Use the deep frying thermometer and be sure to diligently watch the frying oil temperature (325-330°F is best) to make sure you don’t over cook that glorious skin and undercook your bird. You’ll notice that the oil drops in temperature as chicken pieces are added to the pot. You’ll need to monitor it by adjusting the heat as you fry.
Move your finished fried chicken to a cooling rack set over a paper towel-lined baking sheet. Setting the chicken directly on paper towels will make crust we worked so hard for soggy.
If you can nail that, the rest is as easy as following a simple recipe, and is straightforward.
- 14 chicken drumsticks (or 50/50 drumsticks & thighs)
- 2 quarts oil, for frying
- 2 cups all purpose flour
- 2 tbsp corn starch
- 1½ tbsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp white pepper
- ½ tbsp smoked paprika
- 1 tbsp salt
- 1 tsp black pepper
- ½ tbsp ground ginger
- ½ tbsp ground mustard
- 2 large eggs
- 1¾ cup buttermilk
- 1½ cup flour
- 1 tbsp garlic powder
- ½ tsp cayenne
- 1 tsp salt
- ¼ tsp black pepper
- Deep frying thermometer
- Dutch oven or other deep heavy duty frying pot
- Baking sheet with wire cooling rack
- Long tongs
- Paper towels
- Wipe the chicken with paper towels and leave to dry out for 15 minutes. Sprinkle with salt and pepper and set aside.
- Prepare the dry mixture by combining all the ingredients in the large bowl. Set aside.
- In a separate bowl mix the eggs with buttermilk, then add flour and the spices.
- Heat the oil in a dutch oven or any other heavy duty deep pot until thermometer reaches 325F. Plan on frying no more than 3 pieces of chicken at a time, in order to not overcrowd the pot.
- Dip each piece of chicken into the wet batter. Then coat it in dry mixture all over.
- Carefully place each piece in oil. Fry for 15 min or until deep golden brown.
- Remove chicken onto the cooling rack and proceed with the next batch. Adjust the temperature after each batch.
- Allow the chicken to cool for 10 minutes before serving.