📍 Georgia
Southern fried chicken
Chicken pieces marinated in buttermilk, breaded, and fried to a golden, crispy crust.
- Preparation
- 30 min
- Cooking
- 25 min
- Waiting and resting
- 240 min
History
Fried chicken is one of the pillars of Southern cooking and soul food. It combines the frying techniques of Scottish immigrants with the seasoning and spices brought by enslaved African Americans in the Deep South. It became a Sunday and celebration dish in states like Georgia and across the region.
Ingredients
Preparation
- 1
Marinate the chicken in the buttermilk with salt for at least 4 hours or overnight.
- 2
Mix the flour with the paprika, garlic powder, onion powder, salt, and pepper.
- 3
Drain the chicken and dredge it in the seasoned flour, pressing well.
- 4
Heat the oil to 165 °C.
- 5
Fry the pieces in batches until golden and cooked through.
- 6
Drain on a rack and let rest a few minutes before serving.
Cooking tips
- Check 74 °C in the thickest piece and drain on a rack to retain the crust.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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