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Authentic Fried Chicken Recipe
Southern United States, United States of America
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Fried chicken, which emerged in the USA, is a world-renowned dish involving chicken meat covered in a blend made with flour and seasonings, then cooked in pig lard or vegetable oil. The preparation starts with dividing a whole chicken into portions: the white meat sections include the breast and the wings, while the dark meat parts consist of thighs and legs. The back is usually disposed of, while the breast is often divided into two bits or cut into long strips, the latter version being called chicken fingers. For tenderizing the meat, chicken pieces are sometimes drenched in buttermilk and then coated in a batter made with flour, seasonings, and occasionally milk or eggs. The batter flavoring commonly includes salt, black pepper, and paprika, sometimes accompanied by chili, garlic, or onion powder. Some extra crunchiness is occasionally acquired by applying a layer of breadcrumbs as well. The chicken pieces are traditionally fried in lard; however, vegetable oils, such as canola, ... Read more
Pair with
Cooking tips
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meat
Even though many recipes suggest using a whole disjointed chicken, some sources advise using only thighs and drumsticks, since the breasts take a long time to cook through, while the wings don't contain enough meat for the weight of the batter. Also, some experts advise discarding the skin before coating the pieces, claiming it becomes spongy instead of crunchy beneath the batter. -
how to cut up/disjoint a whole chicken
First, pat dry the chicken with a paper towel and then place the chicken breast-side up onto a cutting board. With a sharp knife, slice the skin between the leg and the breast. Pull away the leg until the bone pops up and exposes the joint, then cut right through the joint. Look for the fat line on the leg. With a knife, cut through the joint underneath the fat line to separate the thigh from the ... Read more -
marinade
Chicken marinade often consists of brine, milk, or buttermilk. Some suggest first brining the chicken overnight, then bathing it in buttermilk for several more hours, while others prefer using a brine with lemon and fresh spices, followed by a quick drench in buttermilk right before cooking. The brine salt tenderizes the meat by breaking down its cellular structure and simultaneously enhances the ... Read more -
coating
Customarily, fried chicken is coated only in seasoned flour, but many versions of the dish include breadcrumbs or some liquid ingredients, such as milk or eggs. Flour coating ranges from lightly dusting the meat to covering it entirely and abundantly with a flour mixture. Some add cornmeal to the flour for additional crispiness. When it comes to seasoning the flour, besides the classic salt, pepper,... Read more -
fat
Besides using lard, you can use some vegetable oil, such as peanut, canola, corn, or sunflower oil. Choose an oil that has a neutral flavor and a high smoke point (preferably 400ºF/200°C or above). Another option is to use some vegetable shortening. Try adding some clarified butter into the frying oil mix, which will give an extra rich, creamy touch to the dish. Clarify the butter by simmering it,... Read more -
method
While a cast-iron skillet remains the best choice for frying the meat because it ensures an equal distribution of heat, a Dutch oven with a thick, heavy bottom will do as well. While some experts suggest dredging the meat when it reaches room temperature, claiming this will help ensure that it cooks evenly and prevent the breading from overcooking before the meat is cooked through, others state that ... Read more -
pan-frying
Add approximately an inch-deep (2.5cm) of fat to the pan, covering the bottom halves of the meat. Wait for the fat temperature to rise to 350°F/180°C, then start with the frying. It's important to cover the meat for some part of the cooking to make it cook through before the outer layer burns. -
deep-frying
If frying in deeper oil, cook at around 325°F/160°C for approximately 15-20 minutes. Generally speaking, the deep-fried portions of meat cook faster than pan-fried since the fat surrounds the meat. The hotness of the fat tends to slightly decrease when dropping new portions of meat into the skillet, so try heating your oil 20 to 25 degrees (2-3°C) above the desired frying temperature. Don't leave ... Read more -
reheating
If you end up with any leftovers, put them in the refrigerator. To reheat the chicken, first, let the meat come to room temperature for 30 minutes, then place the pieces on a wire rack over a baking sheet in a single layer. In a preheated 400°F/200°C oven, bake until the internal temperature of the meat reaches 120°F/18°C, 8-12 minutes for wings and legs, 14-18 minutes for breasts. Another option ... Read more
Recipe variations
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Maryland Fried Chicken
Ready in 2h 50minA variation on the classic Southern dish, this Maryland fried chicken recipe is adapted from The Kitchen Witch blog (www.thekitchenwitchblog.com). If Old Bay seasoning isn't available to you, try to imitate it using a mixture of celery salt, black pepper, crushed red pepper flakes, and paprika. Take the resting time into account when planning.
-
Fried Chicken
Ready in 2hThe following recipe is adapted from the All recipes website (www.allrecipes.com). If you wish, skin the chicken pieces before coating them. It is very important that the coated pieces rest long enough for the flour to acquire a paste-like consistency. Take the resting time into account when planning.
-
Buttermilk Fried Chicken
Ready in 1h 45minThe following recipe is adapted from the New York Times Cooking website (www.cooking.nytimes.com). If desired, add a bit of hot sauce to the marinade or some paprika or cayenne pepper to the dredge mixture. If you fry the chicken directly from the refrigerator, it will take longer to cook, as opposed to letting it come to room temperature before frying. Be mindful of the color when frying the chicken – get it out when the pieces are golden brown. Take the marinating time into account when planning.
-
Quick Chicken Nuggets
Ready in 25minThe following is a recipe for a quick and easy version of chicken nuggets. The chicken breasts are cut into bite-sized pieces, then dipped in flour, egg, and breadcrumbs. You can prepare the nuggets in under half an hour, and it serves four. If desired, serve them with a dipping sauce of your choice.
-
Easy Oven-Baked Chicken Nuggets
Ready in 30minThe following is a recipe for quick-to-prepare, oven-baked chicken nuggets, perfect if you're looking for a healthy alternative to traditional nuggets. The meat is combined with seasonings and ground until it turns into a paste, then shaped into nuggets, which are dipped into a mixture of breadcrumbs and parmesan cheese. If desired, you can freeze the prepared nuggets until you want to bake them. They will keep in the freezer for up to three months.
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The Original Buffalo Wings
Ready in 50minThe authentic Buffalo wings recipe, adapted from anchorbar.com, the official website of Anchor Bar where Buffalo wings were first served, suggests either frying the chicken wings in oil or baking them in the oven. The ingredients of signature Frank&Teressa's Original Sauce remain a secret; however, the sauce can be purchased at the Anchor Bar in Buffalo, New York.
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Frank’s Red Hot Buffalo Wings
Ready in 40minThe most popular store-bought substitute for the original Anchor Bar’s Buffalo wings sauce is Frank’s RedHot Original Cayenne Pepper Sauce. This recipe was adapted from franksredhot.com, and suggests mixing the sauce with melted butter, while the wings can be baked, deep-fried, broiled or grilled.
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Breaded Buffalo Wings
Ready in 8h 50minThis Buffalo wings recipe twists the traditional recipe — it suggests coating the chicken wings in flour and baking them in the oven. The sauce is based on store-bought Louisiana Hot Sauce (known under its brand name, Frank’s RedHot Sauce), while the blue cheese dressing can be prepared a day in advance, as it needs lots of refrigeration time.
Maryland Fried Chicken
PREP 25min
COOK 25min
RESTING 2h
READY IN 2h 50min
A variation on the classic Southern dish, this Maryland fried chicken recipe is adapted from The Kitchen Witch blog (www.thekitchenwitchblog.com). If Old Bay seasoning isn't available to you, try to imitate it using a mixture of celery salt, black pepper, crushed red pepper flakes, and paprika. Take the resting time into account when planning.
Ingredients
Maryland Fried Chicken
FOR THE CHICKEN
4 lbs (1.8 kg) bone-in, skin-on chicken
1 tbsp dry mustard
1 tbsp garlic powder
1 tsp salt
2 cups (240g) unbleached white flour
1 tsp baking powder
3 cups (720 ml) peanut oil or Crisco
Old Bay seasoning
FOR THE GRAVY
¼ cup (60 ml) pan drippings (from frying chicken)
¼ cup (30g) unbleached white flour
2 cups (480 ml) low-sodium chicken broth
1 cup (240 ml) heavy cream
1 tsp ground black pepper
salt
Preparation
1
Maryland Fried Chicken
Step 1/7
Separate the chicken pieces at the joint and dry them using paper towels. For instructions on how to disjoint a chicken, check out the cooking tips" section of the website.
Step 2/7
Mix mustard, salt, and garlic powder in a small bowl, then sprinkle the mixture over the chicken.
Step 3/7
Combine the flour and the baking powder in a shallow dish. Dredge the chicken pieces in the flour mixture, one at a time, and shake off any excess flour. Put the meat on a platter and refrigerate for 30 minutes to 2 hours.
Step 4/7
After preheating the oven to 200°F/93°C, heat the oil to 375°F/190°C in a large Dutch oven over medium-high heat. Place the chicken into the pot, skin side down, and cook covered until well browned, about 5 minutes per side. Next, lower the temperature to medium, adjusting the burner to maintain oil temperature between 300 and 325°F (150 to 160°C). Cook the chicken uncovered for about 5 minutes or until cooked through, turning as necessary (internal temperature should register 160°F/70°C for white meat and 175°F/80° for dark meat).
Step 5/7
Fit a wire rack into a rimmed baking sheet, place the chicken on it, and season with some Old Bay, then put the chicken in the oven.
Step 6/7
Bring the oil back to 375°F/190°C, and repeat steps 4 and 5 with the rest of the meat.
Step 7/7
For the gravy, pour out all but ¼ cup (60 ml) of oil from the pot. Blend in flour and cook about 2 minutes on medium heat, until golden. Mix in broth, cream, and pepper. Simmer until thickened, for about 5 minutes, over medium-low heat. Season with some salt to taste and serve with the chicken.
Other Variations
-
Fried Chicken
Ready in 2hThe following recipe is adapted from the All recipes website (www.allrecipes.com). If you wish, skin the chicken pieces before coating them. It is very important that the coated pieces rest long enough for the flour to acquire a paste-like consistency. Take the resting time into account when planning.
-
Buttermilk Fried Chicken
Ready in 1h 45minThe following recipe is adapted from the New York Times Cooking website (www.cooking.nytimes.com). If desired, add a bit of hot sauce to the marinade or some paprika or cayenne pepper to the dredge mixture. If you fry the chicken directly from the refrigerator, it will take longer to cook, as opposed to letting it come to room temperature before frying. Be mindful of the color when frying the chicken – get it out when the pieces are golden brown. Take the marinating time into account when planning.
-
Quick Chicken Nuggets
Ready in 25minThe following is a recipe for a quick and easy version of chicken nuggets. The chicken breasts are cut into bite-sized pieces, then dipped in flour, egg, and breadcrumbs. You can prepare the nuggets in under half an hour, and it serves four. If desired, serve them with a dipping sauce of your choice.
-
Easy Oven-Baked Chicken Nuggets
Ready in 30minThe following is a recipe for quick-to-prepare, oven-baked chicken nuggets, perfect if you're looking for a healthy alternative to traditional nuggets. The meat is combined with seasonings and ground until it turns into a paste, then shaped into nuggets, which are dipped into a mixture of breadcrumbs and parmesan cheese. If desired, you can freeze the prepared nuggets until you want to bake them. They will keep in the freezer for up to three months.
-
The Original Buffalo Wings
Ready in 50minThe authentic Buffalo wings recipe, adapted from anchorbar.com, the official website of Anchor Bar where Buffalo wings were first served, suggests either frying the chicken wings in oil or baking them in the oven. The ingredients of signature Frank&Teressa's Original Sauce remain a secret; however, the sauce can be purchased at the Anchor Bar in Buffalo, New York.
-
Frank’s Red Hot Buffalo Wings
Ready in 40minThe most popular store-bought substitute for the original Anchor Bar’s Buffalo wings sauce is Frank’s RedHot Original Cayenne Pepper Sauce. This recipe was adapted from franksredhot.com, and suggests mixing the sauce with melted butter, while the wings can be baked, deep-fried, broiled or grilled.
-
Breaded Buffalo Wings
Ready in 8h 50minThis Buffalo wings recipe twists the traditional recipe — it suggests coating the chicken wings in flour and baking them in the oven. The sauce is based on store-bought Louisiana Hot Sauce (known under its brand name, Frank’s RedHot Sauce), while the blue cheese dressing can be prepared a day in advance, as it needs lots of refrigeration time.
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