Southern Style Fried Chicken Recipe
Southern Style Fried Chicken is delicious chicken starter which has a crusty layer outside and soft juicy chicken inside. Serve it as an appetizer at your dinner parties or use it to fill your burgers.
Southern Style Fried Chicken is marination with buttermilk and fried with dry spices with double flour coating and with a egg wash. The secret lies after one takes a hearty chunky bite of crunchiness in the texture after frying of large chunks of chicken pieces and the juicy chicken fibre inside it.
We all are well known about Kentucky Fried Chicken or KFC chicken. In USA,there are different methods of coating used for frying chicken. This recipe will reward you with almost similar experience if someone cook and serve for you at home.
If you like this recipe, you can also try Chicken recipes such as
- 10 Chicken Wings , wth skin
- 1/2 cup Buttermilk , or milk
- 1/4 teaspoon Black pepper powder
- 1/2 teaspoon Paprika powder
- 1/2 teaspoon Salt
- 1 cup All Purpose Flour (Maida)
- 1/2 tablespoon Baking powder
- 1/2 teaspoon Garlic powder
- 1 tablespoon Red Chilli powder
- 1 teaspoon Black pepper powder
- 1 teaspoon Rosemary , dry
- Salt , to taste
- 2 Whole Eggs , beaten
- Salt , for seasoning
- 1/2 cup All Purpose Flour (Maida)
- Sunflower Oil
How to make Southern Style Fried Chicken Recipe
To begin making the Southern Style Fried Chicken recipe, firstly clean the chicken wings and dry it. Sprinkle some salt and pepper over it and mix it properly. Keep aside for 10 minutes.
Take a extra large freezer zip lock bag and place all the wings inside it. Pour the buttermilk/milk and lock the zip.
Refrigerate it for atleast 30 minutes or overnight to use for the next day. Once you are ready to cook assemble all the dry ingredients in a large bowl and tos it well. Keep it aside.
Beat eggs in a medium bowl adding salt for dipping the chicken.
Take out the chicken wings from bag and dry it once more. In a third big bowl, mix the extra flour and dried chicken wings well to coat the skin and leave for 5 minutes.
Now dip the chicken pieces in egg wash and coat each piece in large bowl of flour plus dry ingredients mix. Keep it aside for frying.
Meanwhile turn on the flame on medium low and heat enough oil in a Heavy Bottomed Deep Wok, so that the wings are totally submerged while frying.
Carefully slide the wings in hot oil and fry for about 8 minutes per batch until light golden brown. Drain on paper towels to absorb the excess oil. Serve hot.