Southern Fried Chicken
ID: 71a1d7fe...
A classic Southern fried chicken recipe made simple. The chicken is marinated in a mixture of buttermilk and pickle juice to keep it incredibly moist and flavorful, then dredged in a robustly seasoned flour blend and fried to crispy, golden perfection in a cast-iron skillet.
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🍳 Cooking Flow
Marinate chicken in buttermilk, pickle juice, and water in the refrigerator for 2 hours. → Whisk the flour with Creole Kick seasoning, garlic powder, onion powder, paprika, salt, and pepper. → Dredge the chicken pieces in the seasoned flour, pressing to coat well, then let rest on a rack. → Heat frying oil in a cast-iron skillet to 350-360°F. → Fry the chicken until golden brown on both sides and cooked to an internal temperature of 165°F.
Cooking Steps
Brief Cooking Order
Marinate chicken in buttermilk, pickle juice, and water in the refrigerator for 2 hours. → Whisk the flour with Creole Kick seasoning, garlic powder, onion powder, paprika, salt, and pepper. → Dredge the chicken pieces in the seasoned flour, pressing to coat well, then let rest on a rack. → Heat frying oil in a cast-iron skillet to 350-360°F. → Fry the chicken until golden brown on both sides and cooked to an internal temperature of 165°F.
Introduction
A classic Southern fried chicken recipe made simple. The chicken is marinated in a mixture of buttermilk and pickle juice to keep it incredibly moist and flavorful, then dredged in a robustly seasoned flour blend and fried to crispy, golden perfection in a cast-iron skillet.
Step 1
Place the cleaned and patted-dry chicken pieces into a large zip-lock bag. Pour in the pickle juice, water, and buttermilk. Seal the bag and shake to coat the chicken evenly.
Step 2
Refrigerate the chicken in the marinade for at least 2 hours (up to 4 hours or overnight) to allow the meat to tenderize and absorb flavor.
Step 3
Prepare the dredging mixture. In a large bowl with the flour, add Creole Kick seasoning, garlic powder, onion powder, paprika, kosher salt, and freshly ground black pepper. Whisk thoroughly and taste a pinch of the flour to ensure it is seasoned to your liking.
Step 4
Pour vegetable oil into a cast-iron skillet and heat it over medium-high heat until it reaches a temperature of 350-360°F (175-182°C).
Step 5
Dredge the chicken pieces. Take them out of the marinade, let any excess liquid drip off, and place them into the seasoned flour. Squeeze and press the flour firmly onto the chicken to ensure a thick, even coating. Transfer the coated chicken to a wire rack and let it rest.
Ingredients List
Important Notes
Marinating the chicken in a buttermilk and pickle juice mixture tenderizes the meat and keeps it exceptionally juicy.
Tasting the dry flour mixture before dredging is a crucial step to guarantee your fried chicken will be seasoned perfectly.
Using a cast-iron skillet helps maintain a steady oil temperature, which is essential for a crispy crust.
Never overcrowd the pan as it drops the oil temperature, leading to greasy, soggy chicken.
Always use a meat thermometer inserted into the thickest part of the chicken to ensure it reaches 165°F.
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