The best southern fried chicken recipe

November 11, 2:43 PMNorfolk Cooking ExaminerKristin King

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The best Southern fried chicken

Fried chicken is a southern staple.  Many recipes have been in families for years, passed down through the generations.  Other recipes are fiercely guarded secrets that family members will never be privy too.  Southern fried chicken is simple – chicken is seasoned, soaked in buttermilk, dipped in flour and shallow fried. 

Like many southern favorites, there is a difference between southern fried chicken and just plain fried chicken (northern).  In my research, I have found numerous “northern” recipes that utilize a batter in which the chicken is dipped in egg and then flour.  This, in my opinion, creates too much chewy crust.  Southern fried chicken is the perfect balance of moistness, crispiness and flavor. 

Think about how much it costs to eat at a popular fried chicken chain.  I made this whole fried chicken dinner, with two sides for my family for less than $10 total!  The real money-saver is the chicken.  By buying a whole chicken and cutting it yourself, you’re saving oodles of dollars.  Plus, you can feel good knowing where all of the ingredients came from. 

This Yankee girl has successfully graduated from the school of southern fried chicken! I served this beautiful chicken with southern collard greens (recipe up next) and southern macaroni and cheese.

The Best Southern Fried Chicken Recipe

• 1, 3 or 4 pound chicken cut into 8 or 10 pieces
• 1 tbsp kosher salt, plus more for the flour
• 2 tbsp paprika
• Pepper
• 2 cups buttermilk
• 3 cups all purpose flour
• 1 small can vegetable shortening

To cut a whole chicken, click here and follow these wonderful directions.

Season the chicken generously with 1 tablespoon of salt, paprika and pepper.  Rub into the chicken.  Place the chicken in a big bowl, or plastic bag, and add the buttermilk.  At this point, the chicken can be soaked for an hour, or up to 24 hours.  As always, the longer it sits, the better it gets.

Place flour, salt and pepper in a large paper bag.  Remove chicken from the buttermilk and shake in batches.  Remove the chicken from the flour and place on a wire baking rack.  Air dry the chicken for 20 minutes while you start the oil.  Air drying will let the flour adhere to the chicken and produce a light, crispy crust.

In a large shallow frying pan, melt the vegetable shortening; it should be about an inch and a half deep and 375 degrees.  Vegetable shortening is a more refined product which surprisingly cuts down on the “fry smell” afterwards. 

Carefully place the chicken in the hot oil being careful not to overcrowd the pan.  Cover and cook for 15 minutes.  Be sure that the oil maintains a constant temperature of 350 to 375 degrees.  Turn the chicken over, the crust should be a deep golden brown, and continue to cook for another 10 minutes without the cover. 

Drain the chicken on another wire rack and serve hot or room temperature.