Perfect Southern Fried Chicken: Deep Fryer Method

Southern fried chicken is a staple in the south, and for good reason. This dish is a true-blue classic, with a crunchy, spicy outer layer and tender, juicy meat on the inside. The secret to achieving this lies in the buttermilk, generous seasoning, and good frying techniques. In this guide, we will walk you through the steps to make mouthwatering southern fried chicken in a deep fryer.

Choosing your chicken pieces

Choosing the right chicken pieces is an important step in making southern fried chicken. You can use any cut of chicken you like, but it's best to use bone-in chicken for the best flavour and texture. Buying a whole chicken and cutting it into 8-10 pieces is a great way to save money and ensure you have a variety of pieces. You can also use boneless chicken, but the cooking time will be shorter, so adjust accordingly.

If you're using a whole chicken, you'll need to cut it into pieces before marinating and coating. This is a simple process that only takes a few minutes. You can find many videos online demonstrating the best way to cut up a whole chicken.

Once you have your chicken pieces, it's time to season them. A generous amount of seasoning is key to a tasty fried chicken. You can use a variety of spices, such as paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, and dried herbs like thyme, oregano, and parsley. Don't be afraid to experiment with different combinations to find your perfect blend.

After seasoning, the chicken should be marinated. Buttermilk is the traditional choice for a reason—it tenderises the meat and adds moisture, resulting in juicy, flavourful chicken. However, if you don't have buttermilk, you can use a mixture of regular milk and vinegar or even just water. The chicken should be marinated for at least a few hours, but overnight is best to allow the flavours to truly develop.

In conclusion, choosing the right chicken pieces for southern fried chicken involves selecting bone-in cuts, preferably from a whole chicken that you cut up yourself. Generous seasoning and a buttermilk marinade are key to developing flavour and moisture, so don't skimp on these steps. With the right chicken pieces and proper preparation, you'll be well on your way to making delicious southern fried chicken.

Preparing your chicken for frying

Step 1: Cut and Season the Chicken

Begin by cutting your whole chicken into pieces. You can opt to cut it into 8 or 10 pieces, depending on your preference. Place the chicken pieces in a large bowl. Then, season the chicken generously with salt, followed by other seasonings like crushed garlic, hot sauce, Creole seasoning, black pepper, paprika, onion powder, cayenne pepper, and white pepper. You can also include dried herbs such as thyme, oregano, or parsley. Don't hold back on the spices, as they add a burst of flavor to your chicken.

Step 2: Marinate in Buttermilk

In a separate bowl, prepare a marinade by mixing buttermilk with seasonings like garlic powder, onion powder, and hot sauce. You can also add an egg to the mixture. Generously pour this marinade over the seasoned chicken, ensuring each piece is well-coated. Transfer the chicken and marinade to a large zipper-lock bag and place it in the refrigerator. Allow the chicken to marinate for at least 4 hours, but preferably overnight. This step is essential, as it infuses the chicken with flavor and keeps it juicy.

Step 3: Prepare the Coating

In a large bowl, whisk together the dry ingredients for your coating. This typically includes all-purpose flour, cornstarch, baking powder, and a generous amount of your chosen seasonings. You can also add in some paprika, garlic powder, onion powder, cayenne pepper, dried herbs, and white pepper for an extra kick of flavor. Mix everything until it's well combined.

Step 4: Dredge and Double-Dip

Take the marinated chicken pieces out of the refrigerator. Remove a piece of chicken from the buttermilk marinade, letting any excess drip off. Dredge the chicken piece in the flour mixture, ensuring it's well-coated. You can use a Ziploc bag for this step if you prefer. Now, for the secret to an extra crispy coating, double-dip the chicken. Dip the coated chicken back into the buttermilk, and then dredge it again in the flour mixture. Shake off any excess flour, and set the chicken aside. Repeat this process for all the chicken pieces.

Step 5: Rest and Heat the Oil

Let the coated chicken pieces rest for about 10-15 minutes. This step helps the coating adhere better to the chicken. In the meantime, heat your oil in a deep fryer or a cast-iron skillet. Heat the oil to around 350°F to 375°F (190°C). Remember that the temperature will drop slightly once you add the chicken.

Your chicken is now ready for frying! Carefully place the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry until golden brown and cooked through, turning the pieces occasionally for even cooking. The chicken is done when it's no longer pink inside and the juices run clear.

Now you're ready to fry up some delicious Southern fried chicken!

Making the coating

Ingredients

You'll need the following ingredients to make the coating for your Southern fried chicken:

• All-purpose flour
• Cornstarch (optional, but recommended for extra crunch)
• Baking powder (optional)
• Salt
• Paprika
• Garlic powder
• Onion powder
• Cayenne pepper
• White pepper
• Dried herbs (e.g. thyme, oregano, parsley)
• Other seasonings (e.g. black pepper, Creole seasoning, hot sauce)

Instructions

Here's how to make the coating for your Southern fried chicken:

• In a large bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs, and white pepper. You can also add in other seasonings like black pepper, Creole seasoning, or hot sauce to taste.
• Remove the marinated chicken from the buttermilk (see "Marinating the Chicken" section).
• Dredge each piece of chicken in the flour mixture, shaking off any excess. You can use a Ziploc bag for this process if you prefer.
• Double-dip the chicken in the remaining buttermilk, adding fresh buttermilk as needed.
• Dredge the chicken in the spiced flour mixture again, shaking off any excess.
• Let the chicken rest for 10-15 minutes while you heat the oil. This will help the coating to adhere better.

Now your chicken is coated and ready to be fried! Follow the instructions in the "Frying the Chicken" section to finish cooking your Southern fried chicken.

Frying your chicken

Prepare the Oil:

Start by heating your oil in a deep fryer. You want to get it nice and hot, aiming for a temperature of around 350°F to 375°F. This temperature range is crucial for getting that golden brown exterior without overcooking the meat. If you're using a cast-iron skillet, make sure it's large enough to accommodate the chicken pieces without crowding.

Coat the Chicken:

While the oil is heating up, it's time to coat your chicken with that delicious batter. First, let any excess buttermilk or egg mixture drip off the chicken. Then, generously coat each piece of chicken with the flour mixture, making sure every nook and cranny is covered. Give it a little shake to remove any excess flour.

Fry in Batches:

Once your oil has reached the desired temperature, it's time to start frying. Carefully lower each piece of chicken into the hot oil using tongs. Work in batches to avoid overcrowding the fryer, which can lower the oil temperature and affect cooking. Depending on the size of your fryer, you'll likely fry 3-4 pieces at a time.

Monitor the Temperature:

Maintain a consistent oil temperature throughout the frying process. This is key to avoiding greasy chicken. If the temperature drops, the chicken will absorb more oil, resulting in a less crispy texture. Adjust the heat as needed to keep the oil at the desired temperature.

Turn the Chicken:

Every few minutes, turn the chicken pieces to ensure even cooking and browning. For smaller pieces like wings or tenders, you might only need to fry for 8-10 minutes total. Larger pieces, like thighs or breasts, will take a bit longer, around 12-14 minutes. You're aiming for a deep golden brown color.

Check for Doneness:

How do you know when your chicken is ready? Look for that beautiful golden brown color, and use a meat thermometer to check the internal temperature, which should reach 165°F. You can also pierce the chicken with a fork—if the juices run clear, it's done. Place the cooked chicken on a paper towel-lined tray to absorb any excess oil.

Keep it Crispy:

To maintain that crispy texture, avoid leaving the fried chicken on paper towels for too long, as it can start to steam and become soggy. Instead, use a wire rack over a baking sheet to drain and cool the chicken. This method ensures the chicken stays crisp and dry.

Reheat Properly:

If you have any leftovers (which is unlikely!), store them in an airtight container in the fridge for up to 3-5 days. When reheating, avoid the microwave, as it can turn the coating soggy. Instead, preheat your oven to 400°F and place the chicken on a wire rack over a baking sheet. Bake for 15-20 minutes until heated through and crispy.

Serving suggestions

Southern fried chicken is a versatile dish that can be served with a variety of side dishes to enhance its flavour and texture. Here are some serving suggestions to make your meal even more delicious:

Salads

• Potato Salad: A classic side dish that goes well with fried chicken. You can add onions and vegetables or cider vinegar to make it more flavourful.
• Green Salad: A versatile option with leafy greens and mint from your garden. It adds a healthy twist to your meal.
• Summer Salad: Combine cucumbers, tomatoes, and red onions with olive oil and tangy vinegar for a refreshing side dish.
• Black-Eyed Pea Salad: A creamy salad with the brightness of red wine vinegar and Dijon mustard, which cuts through the richness of fried chicken.
• Cherry Tomato Caprese Salad: A simple and quick salad that can be made in just 15 minutes.
• Heirloom Tomato Salad: The colours and flavours of heirloom tomatoes add a delightful touch to your plate.
• Asian Coleslaw: Spicy and tangy, this coleslaw is a perfect match for fried chicken, a staple in many Asian cuisines.
• Creamy Coleslaw: The creamy, tangy dressing provides a nice contrast to the savoury fried chicken.
• Macaroni Coleslaw: A blend of creamy textures with a tangy dressing, crunchy cabbage, and your choice of fresh vegetables.

Vegetables

• Green Beans: Smothered green beans add a sweet and savoury taste to your meal.
• Sweet Potatoes: Candied sweet potatoes make for a delicious side dish and can even replace dessert!
• Fried Okra: A classic Southern vegetable, okra can be fried or pan-fried with cornmeal for a crispy texture.
• Collard Greens: Try slow-cooked collard greens with ham hocks, apple cider vinegar, and crushed red pepper for a flavourful side.
• Crispy Smashed Potatoes: These potatoes are both crispy and crunchy, making them a perfect match for fried chicken.
• Grilled Corn on the Cob: A classic Southern side that pairs perfectly with fried chicken at a cookout.
• Succotash: A summertime favourite, succotash typically includes bacon, sweet onion, okra, peas, corn, and cherry tomatoes.
• Roasted Fresh Okra: Properly cooked okra can be tender or crunchy, making it a versatile side dish.

Breads

• Cornbread: Crumbly, buttery cornbread complements the savoury flavours of fried chicken. Try the Pimiento Cheese Cornbread variation for an extra kick.
• Buttermilk Biscuits: Fluffy, buttery biscuits are a classic pairing with fried chicken, especially if they're "butter swim" biscuits.

Other Sides

• Macaroni and Cheese: Creamy and cheesy, mac and cheese provide a textural contrast to the crunchy chicken.
• Baked Beans: Tangy and savoury, baked beans are a popular side dish to pair with fried chicken.
• French Fries: The classic side dish for fried chicken. Spice things up with black pepper, paprika, and garlic powder.
• Mashed Potatoes: Creamy and buttery, mashed potatoes are a comforting side dish, especially during the winter months.
• Devilled Eggs: A classic side dish to round out your fried chicken dinner.
• Honey: Drizzle a little honey on your fried chicken for a sweet and salty combination.
• Pickles: A few dill pickles on the side will add a tangy, briny contrast to the fried chicken.

Frequently asked questions