Southern-Style Fried Chicken

Ingredients for Southern-Style Fried Chicken

• 4 skinless chicken breast halves (230g each), or 1 whole chicken (3 to 1.6kg), cut into serving pieces

• Shortening for frying

• 120ml buttermilk

• 2 large eggs, beaten

• 190g flour

• 1 1/2 teaspoons salt

• 1 teaspoon black pepper

• Chicken Velouté

Rinse chicken and pat dry with paper towels. Place shortening in a large cast-iron skillet and heat to 177°C. Melted shortening should be 1/2 inch deep.

In a shallow bowl, whip together buttermilk and eggs. In another shallow bowl, combine flour, salt, and pepper. Dip chicken pieces in egg mixture, then dredge in seasoned flour. Carefully place about half of the chicken pieces in hot shortening. (The temperature of the shortening will drop when you add the chicken; try to maintain a temperature of 163°C.) Fry chicken until golden brown on all sides or until each piece reaches an internal temperature of 71°C, turning the chicken several times to prevent burned spots. This will take about 10 minutes for skinless breasts and 20 minutes for pieces with skin and bones. Drain cooked chicken on a rack, then keep warm in a 93°C oven while frying remaining chicken. Serve with chicken velouté.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.