Don's Pretty Close to Southern Fried Chicken is almost as good as his Momma's Southern Fried Chicken. You are gonna love it.
Don's Pretty Close to Southern Fried Chicken
Don here, telling you about my Pretty Close to Southern Fried Chicken recipe.
Maybe it's legend or maybe it's fact that throughout the South in days gone by folks came home from church on Sunday to sit down to a dinner of fried chicken, mashed potatoes, gravy, green beans, sliced tomatoes, biscuits, and peach cobbler for dessert. Families and extended families gathered like the Reagans on Blue Bloods for fellowship and food. Sadly, those times are past in our family, but good home cooked fried chicken is still a treat for Sunday dinner or any other day when there is time to make it.
We are doing a weekly cooking school with our local teenage grandkids. This week: Southern Fried Chicken and Waffles! Can't wait!
My Momma Betty could make some terrific Fried Chicken, and I grew up on it. If I don't make it myself, I like to go to The Southern Inn in Lexington, Virginia, for some amazing Fried Chicken.
Did you know that July 6 is National Southern Fried Chicken Day? It also happens to be Lois' and my wedding anniversary. What a good day for this meal! I'm planning way ahead.
What to Serve With Chicken
This recipe makes three large pieces or six small ones. Enough for six people. Serve with Mashed Potatoes, "Cooked All Day" Green Beans, and Coleslaw. Trust me, you're gonna wanna eat this chicken.
What You Need
Make your cooking easy with a FryDaddy (affiliate link). But you can use a simple, deep frying pan. Whatever you buy, always buy the best you can afford and it will last a lifetime.
Southern Fried Chicken Recipe
- 2 chicken legs with skin on
- 1 chicken breast with skin on
- 1 quart buttermilk
- 1 cup all-purpose flour
- ⅛ teaspoon freshly ground pepper
- ⅛ teaspoon salt use sea salt for corn-free
- ⅛ teaspoon garlic powder
- ¼ teaspoon Penseys Cajun seasoning or a little cayenne pepper
- Enough canola oil to fill the skillet 1-inch deep maybe a cup of oil
- Rinse the chicken pieces in cold water and pat dry. (Jacques Pepin says you can skip this step, but I do it.)
- Place the chicken in a bowl large enough to hold the pieces, and cover them with buttermilk.
- Cover the bowl and allow the chicken to soak in the buttermilk in the refrigerator for at least one hour or overnight.
- In a brown paper bag large enough to hold one piece of chicken at a time, add the flour and spices. Shake to blend them.
- Heat the oil over medium-high heat in a cast iron skillet until a drop of water dances on the surface. (Be careful not to put in more than a drop of water or it might splash and burn you.)
- Take one piece of chicken at a time from the bowl of buttermilk and place it in the paper bag.
- Shake the chicken in the bag to coat it with the flour mixture; then add it to the skillet.
- When all the chicken pieces have been frying for about 10 minutes, turn them over to brown the other side.
- Cover the skillet and reduce the heat to allow the chicken to fry for 10 to 12 minutes.
- Uncover the skillet and let the chicken fry for another 10 to 12 minutes.
- Turn the chicken once again to brown the other side.
- The chicken is done when a thermometer inserted into the thickest part reads 185°F.
- If the chicken is getting too brown but is not yet done, which can happen with large pieces, place the pieces on a rack in a baking pan in the oven to continue cooking.
- Serve with your favorite side dishes.
Recipe Nutrition Information
This recipe is NF, SF, EF, CF (use sea salt)*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
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