Good Ol’ Southern Fried Chicken

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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.

Ingredients

Preparation

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.

salad
PCC California Potato Salad
salad
PCC Rainbow Salad
slaw
PCC Coleslaw

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired July 16, 2012.

Lynne Vea

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.

More about: chicken

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