I just love southern fried chicken, but I’m sure that you all know that by now. I don’t care if it’s a deep fried chicken recipe or a pan fried chicken recipe. I’m down for both! Although I’ve shared a recipe for southern fried chicken a few years ago ( I still think it’s better than Popeye’s y’all!), I actually have another southern fried chicken recipe that I use as well. A lot of traditional southern fried chicken recipes, are actually buttermilk fried chicken recipes. However, that is not the only way to make southern fried chicken. Instead of using buttermilk, they brine the chicken in a salt & sugar water. This method is actually my favorite, and my fried chicken always comes out extra moist & juicy whenever I use the brine. I actually shared the salt & sugar brine method in my crispy fried chicken wing post . However, I season the chicken differently in this post.
Most of the time I buy a whole chicken, and cut it into 8 parts.
- 2 legs
- 2 wings
- 2 things
- and I cut the breast in half
After the chicken is cut & cleaned, I let it sit in the brine overnight. Again, the brine is just a simple mix of water, salt, and sugar. NO ….the chicken will not be sweet!
What does the brine do? It tenderizes the chicken, making it super juicy. It also enhances the flavor.
The next day, I simply remove the chicken from the brine. I DON’T rinse the chicken!
I then place all of the chicken in a large mixing bowl, and pour 1/2 cup of mild hot sauce all of the chicken. This doesn’t make the chicken spicy, but it add a ton of flavor!
The next step is coating the chicken in a mixture all purpose flour, cornstarch, and seasoning & spices.
Why do I add cornstarch? To make the chicken EXTRA crispy.
I prefer to fry my southern fried chicken in peanut oil, because it has a high smoke point. It also adds a nice light flavor to the chicken as well.
I fry the chicken in the peanut oil between 350 to 375 degrees .
This traditional southern fried chicken recipe is freaking amazing y’all! Definitely try it out, and tell me what you think in the comment section below.
Also be sure to check out these side dish suggestions
- Soul food style macaroni and cheese
- Baked candied yams
- southern fried cabbage
- creamy mashed potatoes
- southern collard greens
- 8 cups cold water
- 2 tbsp kosher salt
- 4 tbsp sugar
- Chicken recipe
- 4 - 5 lb whole chicken, cut into 8 pieces( or 4-5 lbs of chicken parts)
- ½ cup mild hot sauce ( I use Frank's Red Hot for this recipe)
- 2¼ cups all purpose flour
- ¼ cup cornstarch
- 2½ tsp seasoning salt
- 1 tsp ground black pepper
- 1 tbsp poultry seasoning
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
- 4 cups of peanut oil for frying
- Make sure that the chicken is nice and clean.
- Combine 8 cups cold water, 2 tbsp salt, and 4 tbsp sugar.
- Stir until the salt and sugar dissolve.
- Pour the brine ( sugar/salt/water) into the bowl or container with the chicken.
- Make sure that the chicken is covered with the brine.
- Cover the bowl/container, then place in the refrigerator overnight
- Drain the brine from the bowl, but do not rinse the chicken.
- Place the chicken in a large bowl, then pour the hot sauce all over the chicken.
- Next, combine the all purpose flour, cornstarch, and all of the seasonings
- Pour the flour mixture into a large freezer bag, then toss in the chicken wings.
- Shake the bag, until the chicken is well coated with flour.
- Remove the chicken from the bag, and shake off any excess flour.
- Let the chicken sit for about 15 minutes before frying to ensure that the flour sticks.
- Now pour the oil into a large skillet, and let it heat until it reaches 350-375 F.
- Carefully add in the chicken, and fry until it's completely cooked throughout, and golden brown.
- Place the chicken on a paper towel lined plate.
- Serve and enjoy!