Southern Style Fried Chicken Recipe

Southern Style Fried Chicken
Submitted By: Taz


8-12 Chicken Thighs AND/OR Drumsticks (apx 4 lbs)

5 Eggs
¼ Cup Water
½ - 1 Cup Hot sauce (Frank's Red Hot®) - amount to taste
Oil for deep frying (can use Soybean, Peanut, or Canola)

Spice Blend:
    2 Tbs Onion Powder
    2 Tbs Garlic Powder
    2 Tbs Black Pepper
    2 Tbs Paprika
    1 Tbs Oregano
    1 Tbs Marjoram
    1 Tbs Thyme
    1 Tbs Basil
    1 Tbs Coriander
    1 Tbs Sage
            2 Tbs Spice Blend
            1 tsp Ginger Powder
            1 tsp Celery Seed
            ¼ Cup Kosher Salt
            2 ½ Quarts Water

            1 ½ Cups AP Flour
            ½ Rice Flour
            2 Tbs Spice Blend
            1 tsp Baking Powder

  1. Combine all of the spice blend ingredients together and place in a spice grinder, clean coffee mill, or food processor and blitz until a fine powder - (This makes more than you need for this recipe... Place spice mix in an airtight container and store in a cool dark place for up to 6 months)
  2. In a large pot, combine all of the brine ingredients and bring to a boil over medium-high heat - Once boiling, reduce to a simmer and allow to simmer for 5 minutes - Remove from heat and allow to cool completely to room temperature
  3. Place your chicken in a large container with a tight fitting lid large enough to hold it along with the brine while keeping the chicken submerged - pour the cooled brine over the chicken (make sure chicken is completely covered), place on the lid, and transfer to the refrigerator (or an ice chest with ice) and allow to sit for a minimum 5 hours (24 hours for better results)
  4. After chicken has brined for desired length of time: Remove chicken pieces from the brine solution and pat dry - Set aside
  5. Combine the dredge ingredients together in a shallow bowl and mix thoroughly
  6. Whisk the eggs with the water and hot sauce in a wide bowl
  7. One at a time, dredge the chicken pieces in the flour mixture making sure to coat every surface - Shake off any excess flour and then dip in the egg mixture making sure to 'wet' all of the flour - Dredge again making sure to get a complete coating - Transfer coated chicken to a lightly floured platter and allow to rest for 10-20 minutes - Repeat until all of the chicken is coated
  8. Heat oil in a deep pot or Dutch oven (NO MORE THAN ½ FILLED!) to 325ºF
  9. Once oil is at temperature: Carefully add chicken pieces (a few at a time - DO NOT over crowd the pot) and allow to cook for 12-20 minutes (turning once) or until chicken is cooked through (internal temperature of 165ºF - juices should run clear) and crust is deep golden brown
  10. Transfer chicken to a draining rig or a thick layer of absorbent paper and allow to drain - Repeat as necessary until all of the chicken is cooked
  11. Serve hot, cold, or at room temperature (if serving cold or at room temperature, allow chicken to cool completely UNCOVERED to keep coating from losing all of its 'crispyness'!)

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