Southern Fried Chicken Recipe

Southern Fried Chicken
Staff Writer
Southern Fried Chicken
Russ Crandall

Southern Fried Chicken

As with many dishes throughout history, the advent of Southern fried chicken was the result of several different events converging. Fried chicken was a West African delicacy brought over to the United States by slaves, the mass production of pork in the South made lard readily available, and the popularity of cast-iron cookware in the 19th century created the fried chicken we now associate with the South.

The key to keeping the chicken moist during frying is to marinate it overnight. Buttermilk imparts a slightly creamy taste to the meat that complements the crispy, savory crust perfectly.

8
Servings
1495
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Pounds bone-in, skin-on, chicken thighs or drumsticks
  • 3 Cups lard
  • 1 Tablespoon sea salt
  • 1 Teaspoon paprika
  • 1/4 Cup potato starch
  • 1/4 Cup tapioca starch
  • 1 Teaspoon sea salt
  • 1 Teaspoon black pepper
  • 2 Cups full-fat buttermilk

Directions

 Pat the chicken pieces dry with paper towels. In a resealable plastic bag, combine the chicken, buttermilk, and salt and refrigerate overnight. The next day, drain the chicken in a colander, then let dry on a wire rack over a baking sheet for 30 minutes.

Combine the starches and seasonings in a wide, shallow bowl and set aside. Heat the lard in a cast-iron skillet to 340-350°F. Coat the chicken in the seasonings, shaking off the excess, then fry the chicken in batches until the internal temperature reaches 165°F, about 10 minutes per side. Place the cooked chicken on a wire rack over a baking sheet in a warm (170°F) oven as you fry the other pieces.

Serve with rice and collard greens.

 

Nutritional Facts

Total Fat
120g
100%
Sugar
6g
7%
Saturated Fat
32g
100%
Cholesterol
241mg
80%
Carbohydrate, by difference
60g
46%
Protein
48g
100%
Vitamin A, RAE
152µg
22%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
37µg
41%
Calcium, Ca
170mg
17%
Choline, total
160mg
38%
Copper, Cu
2mg
0%
Fiber, total dietary
7g
28%
Folate, total
261µg
65%
Iron, Fe
7mg
39%
Magnesium, Mg
255mg
80%
Manganese, Mn
2mg
100%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
565mg
81%
Riboflavin
1mg
91%
Selenium, Se
32µg
58%
Sodium, Na
745mg
50%
Thiamin
1mg
91%
Water
133g
5%
Zinc, Zn
4mg
50%

Southern Shopping Tip

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Southern Cooking Tip

Southern and comfort food is often rich and heavy, be sure to include lots of greens and vegetables with these dishes.