South Carolina Southern Fried Chicken
ID: 9bcf718b...
A traditional South Carolina southern fried chicken recipe using bone-in, skin-on chicken thighs. The secret lies in a spiced buttermilk brine that tenderizes the meat deep down, followed by a simple flour dredge that produces an incredibly crispy, crinkly crust that stays firmly attached to the chicken.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Whisk the spices, salt, and buttermilk together to make the marinade. → Pour the buttermilk brine over the dried chicken thighs and marinate in the fridge for 2-4 hours or overnight. → Dredge the chicken in all-purpose flour and let it rest on a wire rack for 15-20 minutes. → Deep-fry in lard at 325°F–350°F (163°C–177°C) for approximately 15 minutes until the internal temperature reaches 165°F (74°C).
Cooking Steps
Brief Cooking Order
Whisk the spices, salt, and buttermilk together to make the marinade. → Pour the buttermilk brine over the dried chicken thighs and marinate in the fridge for 2-4 hours or overnight. → Dredge the chicken in all-purpose flour and let it rest on a wire rack for 15-20 minutes. → Deep-fry in lard at 325°F–350°F (163°C–177°C) for approximately 15 minutes until the internal temperature reaches 165°F (74°C).
Introduction
A traditional South Carolina southern fried chicken recipe using bone-in, skin-on chicken thighs. The secret lies in a spiced buttermilk brine that tenderizes the meat deep down, followed by a simple flour dredge that produces an incredibly crispy, crinkly crust that stays firmly attached to the chicken.
Step 1
In a small bowl, combine the black pepper, garlic powder, oregano, paprika, and cayenne pepper to create the spice mix.
Step 2
Pat the chicken thighs completely dry with a paper towel and place them into a large ziplock bag.
Step 3
In a large mixing bowl, combine the prepared spice mix, 2 tablespoons of salt, and 2 cups of buttermilk. Whisk thoroughly until well blended.
Step 4
Pour the seasoned buttermilk mixture directly into the ziplock bag over the chicken. Seal the bag, massage it to ensure all pieces are coated, and refrigerate for 2 to 4 hours, or overnight.
Step 5
Remove the chicken from the refrigerator and pour the contents of the bag back into a large bowl.
Ingredients List
Important Notes
Brining is essential. The salt in the buttermilk breaks down the proteins, ensuring the chicken thighs stay incredibly juicy and tender.
The resting period (15-20 minutes) after dredging is key to preventing the crust from falling off. The flour needs time to hydrate and bond with the chicken.
You are the thermostat when frying. Keep a close eye on your thermometer and manually adjust the stove heat to keep the oil within the 325°F to 350°F range.
Traditional Southern fried chicken uses lard for unmatched flavor and crunch, but high smoke-point vegetable oil can be used instead.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...