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Fried Chicken Recipe

Name: Southern Food Companys Fried Chicken Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Bone-in chicken pieces (legs, thighs, wings, or breasts); 2 cups Buttermilk; 2 tbs Hot sauce; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 2 cups All-purpose flour; 1 cup Cornstarch; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 4 cups Vegetable oil; 1 serving Coleslaw; 1 serving Mashed potatoes; 1 serving Corn on the cob; 1 serving Baked beans

Inspired by Southern Food Company

Time2h

Serves4

Memphis style, bone-in fried chicken, choice of two dinner sides.

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Ingredients

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Chicken Preparation

4 pieces Bone-in chicken pieces (legs, thighs, wings, or breasts)

2 cups Buttermilk

2 tbs Hot sauce

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

Breading Mixture

2 cups 00 bread flour

1 cup Cornstarch

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

Frying

4 cups Tuscany sunflower oil

Sides (choose two)

1 serving Coleslaw

1 serving Mashed potatoes

1 serving Corn on the cob

1 serving Baked beans

Method

Marinating Chicken

Prepare the Marinade

In a large bowl, combine buttermilk, hot sauce, salt, black pepper, paprika, garlic powder, and onion powder. Mix well.

Marinate the Chicken

Add the bone-in chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Preparing the Breading

Mix the Breading Ingredients

In a separate bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder until well combined.

Frying the Chicken

Heat the Oil

In a large, deep skillet or Dutch oven, pour in the vegetable oil and heat over medium-high heat until it reaches 350°F (175°C).

Coat the Chicken

Remove chicken pieces from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.

Fry the Chicken

Carefully place the coated chicken pieces in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for 12-15 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 75°C).

Drain the Chicken

Once cooked, remove the chicken from the oil and place on a wire rack or paper towel-lined plate to drain excess oil.

Serving

Choose Your Sides

Select two sides from coleslaw, mashed potatoes, corn on the cob, and baked beans to serve with the fried chicken.

Plate the Dish

Serve the fried chicken hot, accompanied by your chosen sides.