Traditional Southern Fried Chicken
This recipe can be pan fried or deep fried, but what makes it really Southern are the way you prepare the batter for the skin. Use peanut oil to give the skin an extra crispy texture!
- 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)
- 1/2 cup mild hot sauce I use Frank's Red Hot for this recipe
- 2 1/4 cups all purpose flour
- 1/4 cup cornstarch
- 2 1/2 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!