The Secret To Good And Crispy Fried Chicken
This post may contain affiliate partner links. View our privacy statement HERE.
Alright, close your eyes and imagine this:
You pick up a piece of soul food Southern fried chicken—golden brown and still hot, the crust crackling slightly as you touch it. That first bite?
CRUNCH. A resounding, satisfying crunch gives way to a juicy, steamy interior. The contrast is incredible: the crispy, seasoned crust snaps like autumn leaves underfoot, while the meat inside is tender, flavorful, and juicy!
The flavor? It’s a delightful dance of spice and comfort. Paprika, black pepper, garlic powder, and perhaps a little chili pepper for subtle heat. There’s just enough salt to enhance everything, woven into every crackle of the crust. The taste is rich without being heavy. You might catch a whisper of onion or a savory tang from the buttermilk, subtly blending in like a background singer in a gospel choir.
The aroma? It smells like home, like a kitchen filled with stories. It’s the kind of meal that makes you slow down, close your eyes, and hum just a little while you chew.
Now, let me share the secret to achieving this level of recipe perfection!
The secret to good fried chicken
The secret to great Southern fried chicken isn’t just one thing. It’s a symphony of time, tradition, and a little bit of soul. However, if I break it down, here’s what truly makes it sing: marinating, seasoning, and the type of oil and temperature used when frying.
Achieving the perfect crisp
Old-school soul food wisdom recommends using a large cast-iron skillet if you have one. The heat retention for that perfect crisp is unbeatable, and the flavor? Legendary!
More quick tips for the best fried chicken
1. Buttermilk marinade – The chicken needs a long soak. Overnight is ideal in buttermilk.
- Buttermilk tenderizes the meat, keeping it juicy.
- The acidity adds tang and depth to balance the savory chicken meat.
- Helps the flour coating stick like magic.
2. Seasoned flour and seasoned meat – This isn’t just flour. This is a step in legacy.
- Salt and pepper are essential, but don’t stop there.
- Always season the chicken and the flour. Add chili pepper, paprika, garlic powder, and onion powder.
- Pro tip: Some cooks, including myself, triple-dip the chicken, dredging it in seasoned flour, buttermilk, and then flour again. More crunch!
3. Oil and temperature – Maintain the oil at a temperature of 350°F while frying chicken. Too hot and it burns the outside before cooking inside. Too cold, and it turns greasy.
- Use peanut oil or vegetable oil because they are neutral-flavored oils with high smoke points.
Now, be honest. Are you ready to try making fried chicken yourself, or just dreaming of who can make it for you?
Here’s my legendary Southern fried chicken recipe, beloved and shared by nearly 30,000 people online! With my detailed instructions for marinating, seasoning, and frying, you’ll easily create crispy and delicious fried chicken every time!
Like this post? Pin the below image to your Pinterest “Soul Food Recipes” board!
