Southern Fried Chicken

Yummy Southern Style Chicken 


  • 1 Whole chicken, cut up, wings or favorite cut of chicken.  
  • 2 cups buttermilk
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon hand crushed black pepper
  • 1 tablespoon of salt
  • 12 oz. of beer
  • 3 cups. Flour
  • Canola oil

Seasoning:  2 tablespoon of garlic powder (I like to use Goya Adobo with the blue top..Boricua till the end!!), 1 tablespoon Cayenne Pepper, 1 tablespoon black pepper (crack your own trust me it makes all the difference in the world!!), 1 tablespoon of salt

Step #1: Prepare a brine to get the meat juicy! In a large bowl add 2 cups of butter milk, 2 tablespoons of salt and a 12oz. beer.  Stir well to combine.

Step #2: Wash your chicken and place it in the brine. Make sure that most of it, if not all, is submerged. Cover and refrigerate for 1 hour. If you go way past an hour the chicken will be too salty so 1 hour is perfect.

Step #3: Next: prepare the seasoning mixture.

In a bowl combine:

  • 2 tablespoons garlic powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon hand crushed black pepper
  • 1 tablespoon of salt

Step# 4: When the chicken is done brining place it on a baking sheet/tray and season it generously with half or a little under half of the seasoning blend. Be sure to season it well, don’t be afraid to rub and love on your chicken you want it to be full of flavor throughout (we are women after all, and getting under skin is one of our specialties..hee hee..;-). We are going season the flour as well so don’t put it all on the chicken.

Step #5: In a large bowl add 3 cups of flour and pour in the other half of the seasoning blend. Mix until combined.

Step #6: Now toss each piece of chicken in the flour mixture until it is completely coated with flour. Place on a clean baking sheet or wire rack. Let the chicken sit for about 10 minutes and then recoat it in the flour again.

Step #7: Next add 2 cups of Canola oil (my preference) or blend, to a cast iron skillet. A cast iron skillet makes the best fried chicken hands down but you can also use a deep fryer or regular skillet.

Step #8: Heat the oil to 325°. Some people say 350° but 325° has always produced the juiciest, perfect chicken for me. “Slow and low” is what my mom says.  Test the oil to make sure it is at 325°. unless you’ve been cooking forever like me and can “just tell” (you know you been cooking forever when you can tell food is ready by the smell…smh)


Cooking the Chicken

(This is where a lot of beginners go wrong. Take your time ladies!!)

Average Cooking Time for 325° degree:

White Meat- 16-20 minutes

Dark Meat- 20-30 minutes


Step #9: When the oil is heated drop a few pieces of chicken in the oil skin side down (don’t crowd the chicken) and cover for 5 minutes.

Step #10: When five minutes are up check the chicken to see if it has browned. When golden brown flip the chicken, cover and cook that side for 5 minutes. Remove cover and cook uncovered for the additional cooking time. Be sure to check your oil tempt. to make sure it is still at or a little above 325. Lower or raise the heat until it is reached. Turn your chicken occasionally to ensure even browning. (Personally I am OCD when it comes to turning my chicken and checking the oil…I go by the know you’re chicken needs to be turned by the smell, when you’ve been frying chicken as long as I have you just I do it very often.

Step #11: Place done chicken on a plate of paper towels or a kitchen cloth to drain. I like to use my metal colander.  I line it with paper towels, the chicken drains beautifully. You can check the thickness part of the meat to make sure it is cooked thoroughly. The juices will run clear.


8 Tips to Making Good Fried Chicken


#1: Keep the oil at 325°- 350°. It shouldn’t be above or below those numbers. This will result in a greasy or burnt coating. If you don’t have a thermometer you can tell the oil is right by dropping a tiny pinch of flour into the oil making it dance…;-)

#2: Don’t crowd the chicken. Too much chicken lowers the heat and they cook unevenly. Chicken needs room to breathe.

#3: Cook light meats together and dark meats together since they basically cook at the same time rate.

#4: Listen to the oil. A chicken that is cooking on 325° will cause the oil to sing loudly when you put it in. It gradually quiets down as the chicken cooks and when you turn the chicken over it will get louder again. This is the tried and true technique that most good chicken fryers It really does work!!

#5: Use a cast iron pot or deep fryer. It really does make all the different in the coating.

#6: Canola oil is less greasy and lighter, some folks use Vegetable Crisco or peanut oil which is yummy too…the lighter the oil and blander the taste the more flavorful the chicken.

#7: The trick to even cooking is to cover in the beginning to start the cooking process on the inside of the chicken, but remove the lid and cook uncovered during the last part of the cooking time to get the outside crispy and golden brown.

#8: Keep cooked chicken warm in a 200 degree oven while you fry the rest of the chicken.





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