Southern Fried Chicken

Southern Fried Chicken

Southern Fried Chicken Ep 4 Chef Race

Recipe Type: Entree

Cuisine: American

Author: Caroline Artiss

Prep time: 15 mins

Cook time: 8 mins

Total time: 23 mins

Serves: serves 4

This is the Southern fried chicken recipe I made at Tapwerks bar in Oklahoma City for all the staff to say thanks for having us. Their chef approved!

Ingredients

4 chicken breast fillets butterflied (you can use thigh meat too)

  • Dry Ingredients:
  • 1 cup Plain flour
  • 2 tsp Smoked paprika
  • 2 tsp Cayenne pepper
  • 2 tsp thyme
  • 2 tsp salt
  • 2 tsp ground black pepper
  • ½ tbsp onion powder
  • 2 tsp sugar

 

  • Wet Ingredients
  • 2 Eggs
  • ½ cup Buttermilk

Enough oil for frying

Instructions

  1. Prepare the chicken:
  2. To butterfly the chicken breast simply use a sharp knife to cut through the middle of the breast until you nearly get to the end and then fold over so it is now thinner and double the width
  3. Or just cut the breast so it is thinner and takes less time to fry
  4. You can also use chicken on the bone but just be sure to adjust the cooking times as it will take longer
  5. Heat enough oil in a large sauce pan to deep fry the chicken
  6. Mix all the dry ingredients together in a large bowl
  7. In a separate bowl whisk the eggs and butter milk together
  8. Dip each chicken breast first into the flour mix, then the egg mix and then back into the flour mix I always do this to get a lovely coating on each piece of chicken
  9. Once the oil is hot carefully place the chicken breast into the pan
  10. Cook for approx 6 – 8 minutes depending on the thickness of the chicken
  11. The thinner it is the less time it will take to cook
  12. Take out once cooked and place on kitchen towel to soak up excess oil
  13. Serve hot

Notes

My tips on deep fried chicken:  Try not to over crowd the chicken in the fryer. If you don’t have a big pan just cook one or two pieces of chicken at a time. If you put too many pieces in at once it will reduce the temperature of the oil and they wont come out nice and crispy. You need the oil to be hot so the coating gets crispy and doesn’t absorb too much oil.

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