Almost Famous Fried Chicken

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Almost Famous Fried ChickenNow y’all don’t run me out when I say this, but I don’t cook fried chicken very often.  I know it’s Southern blasphemy, but I just don’t.  It’s not because I don’t love it, because I do LOVE it.  It’s just that fried chicken is a task in itself – let’s not even talk about the fat and calories.  Nonetheless, when I asked my sweet wife what meal she’d like for me to prepare for her to celebrate the last week of this semester, she mentioned fried chicken – and that’s just what she got.  Now, let me take a minute here to brag:  If y’all are new to the blog, I’ll catch you up to speed.  My wife’s in grad school to be a Nurse Practitioner and to say the least it’s been a challenge for her having to maintain a full time job and being a full time student, mommy, and wife.  But we’ve made it though another semester – a semester that her advisors told her would be too stressful – but she decided to tackle it anyway so she can get finished a semester early.  And though the final grades haven’t been posted – we think she’s got all As!  I can’t even tell you all how proud I am of her.  It really has been tough, the workload unbearable at times, but she did it.  She’s quite an amazing gal.  So, Sunday night we had fried chicken!

And let me just say, this is some OUTSTANDING chicken.  Now, I know it’s my recipe and I’m bragging here, but you try it and tell me otherwise, if you can.  The chicken is coated with unseasoned all purpose flour and fried in regular ol’ vegetable oil, but the buttermilk marinade is what makes it so awesome.  It gives it GREAT flavor, tenderizes the meat, and yields some of the juiciest chicken I’ve ever had.  Trust me, it doesn’t take 11 secret herbs and spices to make amazing chicken… just this easy recipe.  It does require some forethought since you really need to allow the chicken to marinate for at least 12 hours, but I promise it’s worth it!

Ingredients

  • 3 cups buttermilk
  • 3 tablespoons salt
  • 2 tablespoons sugar
  • 1 tablespoon black pepper
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons hot sauce
  • 2 to 3 pounds chicken (I used one chicken cut up and 4 additional thighs)
  • 2 cups all purpose flour
  • vegetable oil for frying

Directions

  1. In a large bowl, combine buttermilk, salt, sugar, pepper, garlic powder, and hot sauce. (Now don’t worry about the amount of hot sauce, you won’t have spicy chicken.)
  2. Combine chicken and buttermilk marinade in a large bowl, refrigerate 12 to 24 hours.
  3. When ready to fry, drain chicken and coat with all purpose flour.  Fry in vegetable oil heated between 300 and 325 degrees F until done throughout (approximately 12 to 15 minutes on each side).

Almost Famous Fried Chicken

Rating: 51

Almost Famous Fried Chicken

Ingredients

  • 3 cups buttermilk
  • 3 tablespoons salt
  • 2 tablespoons sugar
  • 1 tablespoon black pepper
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons hot sauce
  • 2 to 3 pounds chicken (I used one chicken cut up and 4 additional thighs)
  • 2 cups all purpose flour
  • vegetable oil for frying

Instructions

In a large bowl, combine buttermilk, salt, sugar, pepper, garlic powder, and hot sauce.

Combine chicken and buttermilk marinade in a large bowl, refrigerate 12 to 24 hours.

When ready to fry, drain chicken and coat with all purpose flour. Fry in vegetable oil heated between 300 and 325 degrees F until done throughout (approximately 12 to 15 minutes on each side).

http://southernbite.com/2011/08/02/almost-famous-fried-chicken/

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Comments

  1. Oh so good !!!!!!

  2. I feel the same way about doing fried chicken,but this makes me want to! Yum

  3. This is one way I must try.
    Thanks for sharing

  4. I can almost smell it frying – yummy yum!!!!! I’m going to have to try this come cooler weather.

    • I’ll be the first to admit that it sure does heat up the kitchen,but it is sooo good! Let me know what you think when you do give it a try.

  5. Congrats to your wife for finishing the semester and doing so well! And that chicken looks FANTASTIC…

  6. burgis JB says:

    Same way,my Mother,grandmother,and greatgrand mother cooked the yard bird!!!!!! serve with german potato salad or mashed tators!!!!!

  7. Sarah McH says:

    Should I fry it in a deep fryer or in a skillet on the stove? I’ve never made fried chicken.

    • Either way. I actually prefer mine deep fried. It cooks faster and you don’t get the flat burnt spots. But it’s totally up to you! You should give it a try! Let me know if I can help. :-)

  8. Stacey,
    I never cook fried chicken either for all the reasons you said. However, it I was going to cook it, I would do it the same way you did here. I marinade a lots of things in buttermilk, especially chicken.

    Congrats to your wife! Y’all both have every reason to be proud.

  9. Stacey,
    Do you have any tips on how to know the chicken is done? I ALWAYS worry about undercooking and therefore I always have overcooked chicken!
    I want to try this since Zach loves chicken!

    • Wow. The eternal question. The best thing to do is invest in a meat thermometer. Even a cheap one from Wal-Mart or Target will do. You’ll want to get the internal temp up to 165 degrees F. Otherwise, it’s a matter of looking for clear juices when the chicken is pierced or actually tearing some open to see if all the pink is gone.

  10. Congratulations to your lovely wife. Maybe you should make fried chicken more often to help her through school and those stressful times.

  11. hmmmm! The chicken really sounds wonderful, and Thank you for taking such good care of you sweet wife…………

  12. Angela Regab says:

    I’ve never fried chicken, don’t really like cooking with a lot of hot grease. If cooked on stovetop, approximately how much oil is needed and do you cover the pan to keep the oil from popping all over the stove? What temp do you set the burner to?

    If deep fried, about how long do you need to cook this?

    Thanks,
    Angela

    • Hi Angela!
      If cooking stove top, you want to make sure that the oil doesn’t come anymore than halfway up the side of your pan before you add the chicken. The exact amount will depend on the size of the pot or skillet. I set the burner to medium high heat. The problem with a lid is that condensation forms under the lid and when the water drops back into the oil, it will pop out and make a big mess. But you could certainly use a splatter screen.

      If cooking in a deep fryer, be sure to keep the grease around 325 – 350 degrees F and cook for about 20 minutes or until dark golden brown and done throughout. The timing also depends on the particular piece of chicken.

  13. Stacey,

    I’m planning on making your fried chicken on Friday. Is it ok to marinate the chicken for 48 hours in the buttermilk mixture or better to wait and do it tomorrow?

    Thanks!

    • Hi Mary! If you’re going to cook it Friday (tomorrow) you can marinate it today. I just wouldn’t marinate for any longer than 24 hours. Too long in the marinade and the chicken can develop a mealy texture from getting too tender. Best of luck to you! I hope it turns out GREAT!

  14. I did this exact recipe the other night and it was awesome….coming from a long, long line of Southern cooks….

  15. Now this is Southern Fried Chicken!!! Hmmm, now I gotta go search and see if you have a gravy recipe to make with this. I can make gravy, just seems like it misses something ;)

    You have Fantastic recipes!!!!

  16. This looks so delicious but I cannot eat anything fried. Could you back this & if so for how long & at what temp? Thanks!

  17. Can you please adjust the directions for boneless chicken breast. Thanks!

  18. The fried chicken looks so good. Why is there sugar in the batter? Can this chicken be baked instead of fried?

    • The sugar is in the buttermilk marinade and is often found in marinades and brines. I’ve never tried baking it, so I can’t tell you how it will turn out. If you try baking it, please let me know how it goes.

  19. What a great blog you have! So happy to have found it. I should have posted this on the coca cola cake page–I made your recipe–turned out wonderful. I love this whole site, am happy your wife is going to NP school (my daughter too) and think your wife has a lovely husband. Thanks for making this Californian’s with a Southern mom’s day!

  20. I fry chicken almost once a week and get tired of doing it the same way. My mother always fried chicken every Sunday after church. It’s kind of a tradition that I have carried on since my mom is no longer with us, only I do it for dinner. Can’t wait to try this. I will be using a skillet though. No deep fryer for this farm/city girl.

  21. I have been using a recipe very similar to this for years. I pieced it together from different recipes until I got exactly the chicken I wanted. One thing I do differently is use self rising flour which gives you a bit thicker breading without actually using a batter. And I pan fry in cast iron. In an old southern cookbook, I learned 6 minutes covered, uncover for 6 more minutes, turn and repeat on the other side. You have to check the thighs closely but that timing is perfect for breast, wings and drumsticks. Great recipe and blog, Stacey, glad I found it!

  22. You are not joking with this recipe. I use a lazy girl version by just covering the chicken with buttermmilk and then flouring, but I am going to have to try this long version and soak for 12 hours. Makes my mouth water – thanks for this recipe so very much.

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