Runner recipes: Mike’s southern style fried chicken
Southern style fried chicken is crispy, delicious, and definitely greasy. Place the cooked chicken over a paper towel to help absorb excess grease.
April 8, 2020
When learning to cook traditional southern foods, fried chicken is an absolute must-know. Of course, the recipe is going to vary from family to family. Each southern state has their own flavorful influences; this take on the southern favorite is typically associated with Texas and Louisiana.
With the firm belief that everyone should experience traditional fried chicken, my dad decided to use the extra time available during quarantine to walk me through the process of making this southern staple. It proved easy, affordable, and delicious. Here’s how you can replicate his recipe at home.
Yield: 4 servings
Buttermilk soak: 30 minutes-24 hours. See below for details.
Prep time: 5 minutes
Cook time: approximately 40 minutes
Total time: 45 minutes
The chicken should be as submerged in oil as possible; if you don’t own a deep fryer, flipping ensures each side has cooked evenly.
Ingredients:
8 pieces of chicken; we used chicken legs
24 ounces of canola oil
½ gallon of buttermilk
4 cups flour
2 tablespoon black pepper
1 tablespoon garlic powder
½ tablespoon onion powder
Optional: 1 teaspoon of cayenne
Directions:
Place the chicken and the buttermilk into a Ziplock bag, allowing the chicken to soak in the buttermilk for anywhere from 30 minutes to 24 hours. The longer it soaks, the better the seasoned flour will stick to the chicken. This will also keep the meat tender and flavorful.
In a plastic gallon bag, add the flour, black pepper, garlic powder, onion powder, and optional cayenne. You will later use this to season the chicken.
In a large fryer or skillet, heat the oil of your choice to 325 F. When the chicken is added to the fryer, it will need to be at least half-way submerged in the oil.
Once the oil is hot, place each piece of chicken in and cover the skillet with a lid. Allow them to cook for 15 to 20 minutes, then flip them. Allow the uncooked side to fry for another 15 to 20 minutes, or until the internal temperature of the chicken reaches 180 F.
Line a glass or metal tray with paper towels, as they will help absorb the excess grease as the chicken cools. Once the chicken has reached an internal temperature of 180 F, it is ready to remove from the fryer and to be added to your tray.
As the chicken cooks, it should begin to take on the golden brown hue typically associated with fried chicken.
The chicken will need a few minutes to cool prior to serving. Let the chicken stand for about three minutes; it is ready to serve once it is cool enough to touch.
This recipe pairs well with other southern staples, such as coleslaw or beans, or you can eat it as a meal of its own!
Do you have any recipes that are perfect for college students? Send them in to The Runner at [email protected].
