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Southern Fried Chicken Recipe

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By Nicole A. Taylor | Apr 20, 2016

1 / 8
Make a well-seasoned mix for dredging the chicken.
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Buttermilk and coconut milk are combined in this version of Southern fried chicken.
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Soak the seasoned chicken in a bowl of milk for at least 30 minutes before dredging it in the dry mixture.
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Dredge each piece of chicken well in the seasoned dry mix.
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Bring the oil to 350 degrees F before dropping the first pieces of chicken into it.
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Transfer cooked pieces to a cooling rack to keep the skin crispy.
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A heaping plate of perfectly fried chicken will be irresistible to one and all.
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“The Up South Cookbook” by Nicole A. Taylor is full of creative recipes combining the rich flavor of Brooklyn with the comfort and tradition of Southern cooking.
  • 2 hr

    DURATION

  • 45 min

    COOK TIME

  • 1 hr 15 min

    PREP TIME

  • 8 servings

    SERVINGS

    Ingredients

  • 1 (3 – 4 pound) fryer chicken, cut up
  • 1/2 lemon
  • 2 tablespoons plus 2 teaspoons coarse salt, divided
  • 2 teaspoons ground black pepper, divided
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 cups coconut milk, unsweetened, or 1 (13-1/2-ounce) container
  • 1/2 cup buttermilk
  • 1-1/2 cups all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon red pepper flakes
  • 1 tablespoon fresh thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 cups peanut oil or lard
  • Fresh flat-leaf parsley (optional)

Directions

  • Rinse the chicken and rub it with half a lemon (I do this to sanitize chicken). Pat dry, season with 2 tablespoons of the salt, 1 teaspoon of the pepper, and cinnamon. Place the chicken in a large bowl, cover it, and refrigerate for 30 minutes.
  • In a separate large bowl, combine the coconut milk, buttermilk, and chicken. Cover the chicken and refrigerate for a minimum of 30 minutes.
  • In a shallow dish combine flour, cornstarch, red pepper flakes, thyme, garlic powder, and onion powder. Dredge the chicken in the dry mix.
  • Add oil to a 12-inch cast-iron skillet on high heat. Let the oil reach 350 degrees F, using an instant-read thermometer.
  • Work in batches. Temperature should hover around 350 degrees F.
  • Cook wings for about 15 minutes (turn at each 5-minute mark).
  • Breast, thighs, and legs cook in about 25 minutes (turn at each 5-minute mark).
  • Chicken should look like it’s almost floating.
  • Transfer to jelly roll pan with cooling rack on top. This keeps the skin crispy. For easy cleaning, line with pieces of brown paper bags or paper towels.
  • Garnish with parsley, if desired.

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Published on Apr 20, 2016