Good Ol’ Southern Fried Chicken
These days crispy, perfectly seasoned, homemade fried chicken is an irresistible splurge that makes any occasion seem special. The art of preparing fried chicken from scratch may have become a bit intimidating to this generation but it is deceptively simple and quick. (As a kid I was so filled with anticipation it seemed to take forever to cook. Imagine my surprise to grow up and learn it was only about 15 minutes!) Pair it with cool salads, peak-of-the-season fruits and perhaps a basket of steaming hot biscuits with honey — you really do have a crowd-pleaser!
- 1 whole organic fryer chicken, cut into 8 pieces: breasts, wings, thighs and legs (see note) Add to list
- 2 to 3 cups buttermilk Add to list
- 1 teaspoon poultry seasoning Add to list
- 1 teaspoon garlic powder Add to list
- 1 teaspoon lemon pepper Add to list
- 1 tablespoon paprika Add to list
- 1 tablespoon salt Add to list
- 3 cups flour Add to list
- High heat oil for frying (I like sunflower oil for this) Add to list
Pull any visible pieces of fat from the chicken. Cut each breast piece in half. Pack all of the pieces into a casserole dish or bowl and immerse in buttermilk. Let marinate, in the refrigerator, for at least 1 hour or up to overnight.
Combine the poultry seasoning, garlic powder, lemon pepper, paprika and salt. Combine 1 tablespoon of this seasoning blend with the flour. (Tradition dictates you do this in a paper bag, for shaking the pieces around.)
Drain the buttermilk-soaked chicken pieces on a wire rack and sprinkle them with the remaining seasoning mix, rubbing it into the nooks and crannies.
Drop the chicken, a few pieces at a time, into the flour mix and dredge to cover all the surfaces. Shake off any excess flour and set the pieces out, not touching, to rest on a tray.
In a deep, heavy skillet or a large braising pan with a lid, pour in about 3/4 inch of oil. Heat your oil to 350° F (or until a cube of bread sizzles and browns when dropped in). Add half of the chicken pieces skin side down. Make sure not to crowd the pan. Cover the pan and adjust the heat so the chicken continues a vibrant bubbling for 5 minutes. Turn the chicken, place the cover back on and cook for another 5 minutes. Remove the cover, flip the chicken and cook for 3 minutes more. Flip and cook for a final 2 to 3 minutes or until deeply golden. The interior of the chicken pieces should read 165° F. Repeat with the next batch, adding a little more oil as needed to adjust the depth.
Drain the chicken on a wire rack or bunched up paper towels. In my Southern family, we served the chicken with warm honey or vinegar infused with cracked pepper.
To simplify your life, check out our PCC Organic Chicken Family Grill Pack, which is a whole, organic, free-range fryer cut into perfect serving pieces.
Make it a meal
Round out your meal with help from the PCC Deli.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired July 16, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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