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Southern Living's Best Fried Chicken

5.0(389)

Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In “The Way to Fry,” he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you’ve ever seen, the differences lie in the precise instructions, ensuring chicken that’s cooked through, golden and crisp. A little bacon fat is an option for flavor.

by Julia Moskin

Open original recipe

SouthernDinner, Main Course

Servings

4 servings

Total time

Calories / serving

1290 kcal

Ingredients (6)

serves

1 tablespoon plus 1 teaspoon saltsalt
1 chicken with skin, about 2 1/2 pounds, cut up into 8 pieces (see note)chicken
1 teaspoon black pepperpepper
1 cup all-purpose flourflour
2 cups vegetable oil, like grapeseed, peanut or canola (do not use olive oil)vegetable-oil
1/4 cup bacon drippings (or use more oil)bacon

Instructions (6 steps)

01Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
02Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
03In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
04Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.

05Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.