Recipe

Perfect Southern Fried Chicken Recipe

Add Step-by-Step Photos	Famina / All my dishes 2 months, 3 weeks ago When it comes to the perfect fried chicken, there are two things that are most important: pan frying in an cast-iron skillet and getting the temperture of the oil correct to avoid greasiness. Prep:10m Cook:35m Servings:8	Famina
	fried chicken cheap moderately easy

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Ingredients

1 cup shortnening or other high smoke point oil like peanut oil

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon pepper

1 cup buttermilk

1 whole chicken, cut into eight pieces

1/2 teaspoon cayenne pepper (optional)

Directions

Heat oil in large, cast-iron skillet over medium-high heat. Only add enough oil to come up the sides of the skillet about an inch.

In one shallow dish, add buttermilk.

In another shallow dish, add flour, salt, pepper and cayenne pepper, if using.

Dip chicken in buttermilk then dredge in flour.

Fry chicken, without overcrowding the skillet, over medium-high heat until all the pieces are brown on all sides.

Reduce heat to medium-low, cover, and cook for 25 minutes.

Remove the lid, increase the heat to medium-high and continue cooking until chicken is deep golden brown and juices run clear when pierced.

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Comments

hot_it_up 2 months, 3 weeks ago said:
Cayenne ain't no option :). Fried chicken was one of the hardest things for me to get right when learning to cook. \0

Jeff

famina 2 months, 3 weeks ago said:
To be honest, it's really not an option in my book either. It was hard for me too. I think some things that helped was the type of oil I used, keeping the temperture right and the amount. Once I got those things down, it got a lot easier. But I messed up a lot of good chicken before I did.

diannehocut 2 months, 3 weeks ago said:
Hi, Famina! Glad to see you posting and love Fried Chicken. We are up here in Tyson Chicken Country so we better like it! 5UP

Dianne

donman 2 months, 3 weeks ago said:
High 5 :)

cuzpat 2 months, 3 weeks ago said:
I learned long ago from my grandma how to cook chicken, she never cook fast, she would cook on medium to low fire under the skillit, plus she only used Crisco Shortings and no bottle type oil that she said was too oily!, she did almost all the things listed above except buttermilk
and cook the chicken for about 55 minute or when checking to see if it no longer bloody inside near the bones!, never had a bad chicken meal and she lived until 1984 at the age of 84 and a half

jolielives 2 months, 2 weeks ago said:
Thank you for your recipe. I imagine it's my turn to mess up some fried chicken before I get it right. But why not? I have a beautiful dog who will thank you for getting me into this. Yes, I'll make sure she doesn't get any bones.
I was actually scrolling through the Foodie Photos & saw the picture you have as your image & thought how divine it looked & wandered here looking for it. But just for making me want to cook fried chicken I'm giving you a 5. Thanks for all the yummy ideas!!!!
JolieLives

angelgirl94 1 month, 1 week ago said:
My mom taught me how to fry chicken and I too burned a lot of chicken before I got it right. For me, fried chicken has got to be well seasoned with salt, pepper, garlic powder, and lots of cayenne pepper and fried in a cast iron skillet. I only fry in about an inch of oil. To me, deep frying is a waste of oil and the chicken always came out still raw at the bone anyway. Last but not least, always have hot buttered biscuits on the table. Thanks for a great recipe and a trip down memory lane. :)

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