Fried chicken, a staple of Southern Cuisine, is a popular comfort food. You can choose to fry your favorite parts of the chicken, but the most popular choices are breast, thigh and wing. Typically the bones and skin are left intact when making fried chicken. To prepare the chicken for frying, the pieces are dredged in flour and sometimes marinated in buttermilk to form the crispy coating when frying. Traditional Southern recipes call for lard to fry the chicken in, but you can use any type frying oil. Look for cooking oils with a high smoke point though, to prevent the oil from breaking down. You can pan fry, deep fry, or even make fried chicken in a pressure cooker. In this video, Chef Mark gives an online cooking lesson on how to make fried chicken. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.
Fried Chicken Recipe
2-each fryer chickens, 8-cut
8-12 ounces buttermilk or more, if needed to coat all pieces
1 Tbsp. salt
8 ounces all-purpose flour
2-3 Tbsp. of your favorite spice mixture, e.g. Tony Chacares Cajun or Lawry’s
1 tsp. black pepper to
2qt. vegetable or corn or peanut oil
1. Soak the cut-up chicken in the buttermilk and salt for at least 4 hours (best to soak overnight)
2. Combine the flour and seasonings with pepper
3. Remove the chicken from the marinade, allow to drain, then coat with the prepared flour mixture
4. Let the chicken rest until the coating becomes pasty
5. Preheat the oil in a deep enough pot to a temperature of 370º
6. Deep or pan-fry the chicken for approximately 15 minutes or so, temp will drop to 300oF that is fine to allow the chicken to cook. Check internal temperature of 165º which will be well done
7. Remove the chicken from the cooking fat and allow to drain on paper towels[/private]
If you like this post, please be sure to check out the following!
If you have questions or comments about this video or recipe please leave them below.