Who doesn’t love a plate of crispy fried chicken? And Southerners definitely appreciate this dish. If you want to serve it up piping hot for Sunday supper, or for a personal midnight snack straight out of the refrigerator, we understand what you’re craving.
For your convenience, we have brought you some great, make right at home, recipes for delicious crisp chicken. And just for a little extra, we’ve added a few fun facts too.
And now here are a few great fried chicken recipes for you to enjoy.
Ingredients
2 whole chickens (cut into pieces)
Vegetable oil, for frying
6 cups flour
Salt, to taste
Freshly ground black pepper, to taste
2 Tbsp garlic powder
1 Tbsp onion powder
Cayenne pepper to taste
2 cups whole fat buttermilk
Directions
In a large, heavy pan on the stovetop, preheat the oil. While the oil is heating, take a large bowl and add flour, garlic powder, onion powder, cayenne, salt, and pepper and mix them all together. Then, set the bowl aside. In a second large bowl, add the buttermilk. Line up 3 bowls. The first bowl with chicken parts. The second with buttermilk, and the third bowl with the dry mix
Take each breast, one by one, lightly dust them with the flour mixture, then place them in the buttermilk, and then into the bowl with the flour mixture. Push the breasts down into the flour mix, so they are coated well. To make the chicken crispy, they must have lots of coating. Carefully place the chicken breasts into the hot oil. Then, dredge the smaller pieces in order of their size: thighs, legs, and finally, the wings. Then, add them to the hot oil too. Once they are all in the oil, cook for approximately 15 minutes. Make sure they are at 165 degrees.
Once they are all cooked, allow the pieces to drain on a paper towel-lined platter for about 5 minutes. Serve and enjoy!
Ingredients
8 chicken pieces
3 tbsp salt, divided
3 tbsp paprika
2 tbsp freshly ground pepper
1 tbsp garlic powder
1 tbsp ground mustard
2 tsp dried thyme
2 tsp dried basil
1 tsp dried oregano
2 cups flour
2 tbsp cornstarch
1 cup buttermilk
2 egg whites
2 tbsp vodka
2 quarts oil, for deep frying
Directions
Place the chicken pieces on a baking sheet and salt them. Set aside for 15 minutes. Combine the dry seasonings in a bowl, and blend them together. Take half the seasoning blend, and coat the chicken. Now, add the flour, cornstarch, and a bit of salt to the dry mixture, and whisk it together. In a different bowl, add the buttermilk, egg whites, and vodka, and whisk them together. Dredge the chicken pieces. First in the buttermilk mixture, then into the flour mixture pressing the chicken down firmly to coat the pieces well. Once all the pieces are coated, set them aside while you preheat the oil.
Place the oil in a large Dutch oven and preheat to 350 degrees. Line a baking sheet with paper towels, and set it aside. Place the chicken pieces into the pan of hot oil, a few at a time, with larger pieces first, to cook them in batches. Rotate the pieces with tongs, until they are golden, and the internal temp is at 165 degrees. Transfer the chicken to the paper towel-lined baking sheet to drain. Cool at least 10 minutes before serving.
Ingredients
1 chicken, cut into 8 pieces
1 cup whole fat buttermilk
2 cups flour, for coating
1 tsp paprika
Salt and pepper, to taste
2 quarts oil, for frying
Cajun seasoning, for sprinkling
Directions
Place the flour in a large plastic bag. Add the salt, pepper, and paprika. Pour the buttermilk into a bowl. Dip the pieces of chicken, one at a time, in the buttermilk. Then, place them in the bag, seal completely, and shake until all the pieces are well coated. Set the chicken pieces on a baking sheet until the coating becomes pasty. Take a large cast-iron pan and fill it halfway with oil and place it on the stovetop until the oil is hot. Place the chicken pieces into the hot oil, a few at a time, and brown them on both sides. Then, lower the heat, cover the pan. and cook for about a half-hour. When the chicken has cooked completely through, turn the heat up, uncover the pan, and fry until crispy. Drain the cooked chicken on paper towels. Cool a few minutes before serving. Delicious!
Ingredients for Brine
1/2 gallon whole fat buttermilk
4 garlic cloves, crushed
1/2 medium onion, sliced
1/2 cup hot sauce
3 tablespoons salt
3 lbs chicken, cut into pieces
Ingredients for Seasoning Blend
1 Tablespoon sugar
1 Tablespoon salt
1 Tablespoon pepper
1 Tablespoon onion powder
1 Tablespoon cayenne
1 Tablespoon cajun seasoning, optional
1 Tablespoon smoked paprika
1 Tablespoon garlic powder (or more, if desired)
1 Tablespoon sage
⅓ Tablespoon chili powder
3 cups flour
Ingredients for Egg Blend
1/4 cup water
1/2 cup hot sauce
1 teaspoon garlic powder (or more, if preferred)
Oil, for frying
Directions
Place a roasting bag in a large bowl. Then, add to the bag: buttermilk, garlic, onion slices, salt, and hot sauce. Add the chicken to the bag, making sure it’s covered by the brine, and place in the refrigerator for 3 hours. Afterward, pour out the brine.
Place the chicken pieces on a baking sheet, and sprinkle half the seasoning mix on both sides of the chicken. Now, add the second half of the spices to the flour mixture. Place the flour mixture into a large plastic bag. Add the chicken. Close the bag completely, and shake, until the pieces are well coated. Remove chicken from the bag and place the pieces on a baking sheet to prepare for frying. Add the oil to a deep, heavy skillet and heat on the stovetop to 350 degrees.
Add the chicken in batches. When the pieces are golden on both sides, check for doneness. The internal temp of the chicken should be 165 degrees. Place the chicken pieces on a platter lined with paper towels to drain. Plate the chicken, and sprinkle with Cajun seasoning. Add hot sauce, if desired, and serve!
Ingredients for Dry Mix
3 cups flour
1 tbsp garlic powder
Salt, to taste
Pepper, to taste
1 tbsp paprika
½ tsp. poultry seasoning
Ingredients for Wet Mix
1 ⅓ cups flour
salt, to taste
pepper, to taste
2 egg yolks, beaten well
1 ½ cups beer
Other Ingredients
1-quart oil, for frying
1 whole chicken, cut into pieces
Directions
Combine the dry mix – 3 cups of flour, garlic powder, salt and pepper, paprika, poultry seasoning in a medium bowl. In a different bowl, combine the wet mix: 1 ⅓ Cup flour, salt and pepper, egg yolks, and beer. Heat the oil in a deep fryer until it reaches 350 degrees. Dip the chicken into the dry mix. Shake off any excess powder. Then dip the pieces into the wet mixture, then back into the dry mix again. Place the pieces (don’t overcrowd them) into the hot oil, and fry them for about 15 minutes, until they are perfectly golden. Check for doneness and that chicken has reached 165 degrees. Drain on a paper towel-lined plate. Plate the fried chicken and serve. Enjoy!
At Root and Bone, we definitely know Southern fried chicken. But we always go the extra mile. You’ll find our version of fried chicken both delicious and surprising, with amazing ingredients that include a brine of sweet tea.
We are located at 5958 South Dixie Highway in Miami. And we, now, offer take out, curbside service. For orders, just give us a call at 786.785.1001. To check out our creative, Southern food Miami menu, please browse our website.
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