This recipe delivers classic Southern fried chicken with a perfectly crispy skin and juicy, flavorful meat.
Ingredients:
- For the Chicken:
- 1 whole chicken (about 3-4 lbs), cut into 8 pieces
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- For the Brine (Optional):
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup sugar
- For the Flour Mixture:
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust to taste)
- For Frying:
- Vegetable oil for frying (enough to submerge chicken)
Instructions:
- Brine the Chicken (Optional):
- If brining, combine water, salt, and sugar in a large bowl or container.
- Submerge the chicken pieces in the brine and refrigerate for 4-8 hours.
- Remove the chicken from the brine, rinse thoroughly, and pat dry with paper towels.
- Prepare the Chicken:
- In a large bowl, combine the chicken pieces with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Toss to coat evenly.
- Prepare the Flour Mixture:
- In a separate large bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper.
- Dredge the Chicken:
- Dredge each chicken piece in the flour mixture, ensuring it is fully coated.
- Fry the Chicken:
- Heat the oil in a large deep pot or Dutch oven to 350°F (175°C).
- Carefully add the chicken pieces to the hot oil, working in batches to avoid overcrowding the pot.
- Fry for 12-15 minutes per side, or until golden brown and cooked through.
- Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
- Drain and Serve:
- Remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
- Let the chicken rest for a few minutes before serving.
Tips:
- For extra crispy skin, double-dredge the chicken in the flour mixture.
- If you don’t have a deep fryer, you can use a large pot or Dutch oven on the stovetop.
- Adjust the amount of cayenne pepper to your desired level of spice.
- Serve the fried chicken with your favorite sides, such as mashed potatoes, coleslaw, and biscuits.
Enjoy your delicious homemade Southern Fried Chicken!