How to fry Crispy and Tender Southern-Style Fried Chicken

Chicken tastes best when it is fried, and Fried Chicken is a staple of the south. Your taste buds will love when the tenderness of this crispy Southern-Style Fried Chicken.

The Vanilla Gorilla Kitchen prefers to Brine meats to add extra flavor and mosture. Check out the following article to learn more:

How to make a Brine for more flavorful meat.

Brines are a fantastic tool in the kitchen that isn’t used as much as it should be. It’s a great way to add flavor and moisture to your meat. … More How to make a Brine for more flavorful meat.

Once my chicken comes out of the brine I take it and cover it with buttermilk and what ever your standard favorite hot sauce is. Texas Pete is a fantastic one to use because it brings a really nice punch of vinegar to it, and its not really hot for most peoples pallets. I add just enough hot sauce to turn the buttermilk a light pink. I left the chicken hang out in the buttermilk for at least 24 hours. The acid in the hot sauce and the buttermilk help break down and tenderize the chicken, you’re left with a very tender and flavor piece of chicken.

The next and final step is the dredge process. 

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Southern Fried Chicken Dredge

  • 3 Cups flour
  • 2 Tablespoons Salt
  • 2 Tablespoons Black Pepper
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • 2 Tablespoons Dried Oregano
  • 2 Tablespoons Smoked Paprika
  • 2 Tablespoons Cumin
  • 2 Tablespoons Coriander
  • 2 Tablespoons Celery Seed
  • 1 Tablespoons Mustard powder

Whisk together to incorporate

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I dredge twice when I do fried chicken. The first dredge you shake the meat in the dredge and coat evenly.  Shake off any excess flour and place on a sheet pan. Allow it to sit on the counter for 20-25 mins, or until it becomes tacky. The flour will look wet and start to clump a little, and that’s what we are going for peeps! Once this begins to happen toss the dredged chicken back in there one last time. Coat evenly and shake off any excess flour.

I fry my chicken twice. (now it just sounds like i’m being extra but there is a reason behind it!) The first fry is your blanching stage. Its done at a lower temperature than the finishing fry because you’re trying to accomplish the GBD (Golden Brown Delicious) crust around this perfect cooked piece of chicken. To start blanching, preheat your fryer to 300 degrees. Submerge your dredged chicken and let sit in there until the color is a very light brown.

Once you’ve achieved this color bring up your basket of chicken and let the grease drain off while allowing your fryers temperature to increase to 325-335 degrees. This is the part where we take that light brown crust and almost fried chicken and turn it into the GBD banger that it is! fry these pieces until GBD, and using a thermometer you want to hit 165 degrees for chicken. Once you’ve hit that temperature then you’re good to go! enjoy with a drizzle of hot honey (hot sauce and honey mixture) or just eat it like us O.G.’s and eat as is!

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Check our other great Fried Chicken Recipes:


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