Good Ol’ Southern Fried Chicken
These days crispy, perfectly seasoned, homemade fried chicken is an irresistible splurge that makes any occasion seem special. Pair it with cool salads, peak season fruits and a basket of steaming hot biscuits, and you really do have a crowd-pleaser.
- 1 whole 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 Add to list
Pull any visible pieces of fat from chicken. Cut each breast piece in half. Pack all of the pieces into a casserole dish or bowl and immerse in buttermilk. Marinate in the refrigerator for at least 1 hour or up to overnight.
Combine 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; plastic also works.)
Drain buttermilk-soaked chicken pieces on a wire rack and sprinkle them with the remaining seasoning mix, rubbing it into the nooks and crannies.
Drop a few chicken pieces at a time into flour mixture and dredge to cover all surfaces. Shake off excess flour and set pieces on a tray so they don't touch.
In a deep, heavy skillet or a large braising pan with a lid, pour in about 3/4 inch of oil. Heat to 350° F. Add half the chicken pieces, skin side down, being sure not to crowd the pan. Cover and adjust the heat so chicken continues to bubble vigorously for 5 minutes. Turn chicken pieces, replace the cover and cook for another 5 minutes. Flip chicken and cook for 3 minutes more, replace the lid and repeat one last time, until all sides are deeply golden. The interior of the chicken pieces should read 165° F. Repeat with the next batch, adding oil as needed to adjust the depth.
Drain chicken on a wire rack or bunched up paper towels. In my Southern family, we served the chicken drizzled with warm honey or vinegar infused with cracked pepper.
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.