
CindyD’s Somewhat Southern Fried Chicken: A Crispy, Flavorful Delight
Fried chicken. The very words conjure images of picnics, family gatherings, and that irresistible crunch followed by juicy, flavorful meat. While true Southern fried chicken is a culinary art form passed down through generations, this recipe, dubbed “CindyD’s Somewhat Southern Fried Chicken,” aims to capture the essence of that classic dish while offering a slightly more approachable method for home cooks. This isn’t your grandma’s recipe, maybe, but it will deliver a delicious, crispy, and satisfying fried chicken experience.
This recipe prioritizes ease of execution and readily available ingredients without sacrificing the essential elements of great fried chicken: a flavorful brine, a well-seasoned coating, and proper frying technique. We’ll delve into each step, providing detailed instructions and helpful tips to ensure your success. Get ready to impress your friends and family with this crowd-pleasing dish!
## Ingredients:
**For the Brine:**
* 1 (3-4 pound) whole chicken, cut into pieces (or about 2.5-3 pounds of mixed chicken pieces – thighs, drumsticks, breasts)
* 8 cups cold water
* 1/2 cup kosher salt
* 1/4 cup granulated sugar
* 2 tablespoons black peppercorns, crushed
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1/2 teaspoon cayenne pepper (optional, for a little heat)
* 2 bay leaves
**For the Coating:**
* 3 cups all-purpose flour
* 1 cup cornstarch
* 2 tablespoons paprika
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 1 tablespoon dried thyme
* 1 tablespoon dried oregano
* 1 tablespoon ground black pepper
* 1 tablespoon kosher salt
* 1 teaspoon cayenne pepper (optional, for a little heat)
* 1/2 teaspoon baking powder
**For Frying:**
* Vegetable oil or peanut oil, for frying (about 6-8 cups, enough to reach halfway up the chicken pieces in your frying pot)
## Equipment:
* Large bowl or pot for brining
* Gallon-sized resealable bag or container
* Shallow dishes or plates for coating
* Large, heavy-bottomed pot or deep fryer
* Candy thermometer or deep-fry thermometer
* Tongs
* Wire rack
* Paper towels
## Instructions:
**Step 1: Brining the Chicken (Minimum 4 hours, ideally overnight)**
The brine is crucial for juicy, flavorful chicken. It infuses the meat with moisture and seasoning, resulting in a more tender and delicious final product. Don’t skip this step!
1. **Prepare the Brine:** In a large bowl or pot, combine the cold water, kosher salt, granulated sugar, crushed black peppercorns, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper (if using), and bay leaves. Stir until the salt and sugar are completely dissolved. This is important! Undissolved salt will create unevenly salty chicken.
2. **Submerge the Chicken:** Place the chicken pieces in the brine. Ensure that all pieces are fully submerged. If necessary, you can use a plate or bowl to weigh them down. If you are using a resealable bag, place the chicken inside, pour in the brine, and remove as much air as possible before sealing. The less air, the better the chicken is submerged.
3. **Refrigerate:** Cover the bowl or pot (or seal the bag) and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). Longer brining times will result in more flavorful and juicy chicken, but don’t exceed 24 hours, as the chicken can become too salty.
**Why This Works:**
* **Salt:** Salt denatures the proteins in the chicken, allowing them to absorb more water. It also enhances the natural flavors of the chicken.
* **Sugar:** Sugar adds a subtle sweetness and helps to balance the saltiness of the brine. It also contributes to the browning of the chicken during frying.
* **Spices and Herbs:** These add layers of flavor to the chicken, making it more complex and interesting.
* **Time:** The longer the chicken brines, the more flavor and moisture it will absorb.
**Step 2: Preparing the Coating**
A well-seasoned coating is essential for crispy and flavorful fried chicken. This recipe uses a combination of flour, cornstarch, and a variety of spices to create a coating that is both crispy and delicious.
1. **Combine Dry Ingredients:** In a shallow dish or on a large plate, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, dried oregano, ground black pepper, kosher salt, cayenne pepper (if using), and baking powder. Make sure the ingredients are very well combined. The baking powder helps to create a lighter, crispier crust.
2. **Set Aside:** Set the coating aside while you prepare the chicken for frying.
**Why This Works:**
* **Flour:** Provides the structure for the coating.
* **Cornstarch:** Contributes to the crispness of the coating. It absorbs moisture and helps to create a light and airy texture.
* **Spices and Herbs:** Add flavor and color to the coating.
* **Baking Powder:** Creates air pockets in the coating, resulting in a lighter and crispier texture.
**Step 3: Frying the Chicken**
Frying is the most important step in making fried chicken. Proper temperature control is essential for ensuring that the chicken is cooked through and the coating is crispy and golden brown. Using a thermometer is absolutely key to success here!
1. **Drain and Pat Dry:** Remove the chicken pieces from the brine and discard the brine. Pat the chicken pieces thoroughly dry with paper towels. This is crucial for achieving a crispy coating. Excess moisture will prevent the coating from adhering properly and will result in soggy chicken.
2. **Coat the Chicken:** Dredge each piece of chicken in the flour mixture, ensuring that it is completely coated. Press the flour mixture onto the chicken to help it adhere. Shake off any excess flour. A thick, even coating is what you’re aiming for.
3. **Heat the Oil:** In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil or peanut oil to 325-350°F (160-175°C). Use a candy thermometer or deep-fry thermometer to monitor the temperature. Maintaining the correct temperature is essential for cooking the chicken properly. If the oil is too hot, the coating will burn before the chicken is cooked through. If the oil is too cold, the chicken will absorb too much oil and become greasy.
4. **Fry the Chicken:** Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry the chicken in batches, if necessary. Depending on the size of the chicken pieces, fry for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the internal temperature of the thickest part of the chicken. Be sure to test each piece for doneness – don’t just assume they’re all ready at the same time.
5. **Remove and Drain:** Remove the chicken pieces from the oil with tongs and place them on a wire rack lined with paper towels to drain. This will help to remove excess oil and keep the chicken crispy.
**Tips for Perfect Frying:**
* **Temperature Control:** Maintaining the correct oil temperature is crucial for achieving crispy, golden-brown fried chicken. Use a thermometer to monitor the temperature and adjust the heat as needed.
* **Don’t Overcrowd:** Frying too many pieces of chicken at once will lower the oil temperature and result in soggy chicken. Fry the chicken in batches, if necessary.
* **Use the Right Oil:** Vegetable oil or peanut oil are good choices for frying chicken because they have a high smoke point. Avoid using olive oil, as it has a lower smoke point and will burn easily.
* **Let it Rest:** Allowing the chicken to rest on a wire rack after frying will help to remove excess oil and keep the chicken crispy.
**Why This Works:**
* **Hot Oil:** The hot oil cooks the chicken quickly and evenly, while also creating a crispy coating.
* **Temperature Control:** Maintaining the correct oil temperature ensures that the chicken is cooked through and the coating is crispy.
* **Draining:** Draining the chicken on a wire rack after frying removes excess oil and keeps the chicken crispy.
**Step 4: Serving**
CindyD’s Somewhat Southern Fried Chicken is best served hot, fresh from the fryer. It can be enjoyed on its own, or with your favorite sides.
1. **Serve Immediately:** Fried chicken is best when served immediately. The coating will lose its crispness as it sits.
2. **Pair with Sides:** Some popular sides for fried chicken include mashed potatoes, coleslaw, corn on the cob, and biscuits. Consider adding a simple green salad for some freshness. Macaroni and cheese is also a classic pairing.
3. **Enjoy!**
## Variations and Substitutions:
* **Spice Level:** Adjust the amount of cayenne pepper to control the spice level. For a milder flavor, omit the cayenne pepper altogether. For a spicier flavor, add more cayenne pepper or use a hotter chili powder.
* **Gluten-Free:** For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure your blend contains xanthan gum for binding. You may need to adjust the amount of liquid in the brine if using a gluten-free flour blend, as some blends absorb more liquid than others.
* **Buttermilk Brine:** For a tangier flavor, substitute half of the water in the brine with buttermilk. Buttermilk will tenderize the chicken and add a subtle sourness.
* **Herbs:** Experiment with different herbs in the brine and coating. Rosemary, sage, and marjoram are all good choices.
* **Chicken Pieces:** Feel free to use different cuts of chicken, such as wings, thighs, drumsticks, or breasts. Adjust the cooking time accordingly.
* **Air Fryer Method:** While not traditional fried chicken, you can adapt this recipe for the air fryer. After coating, spray the chicken with oil and air fry at 375°F (190°C) for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C). The result won’t be quite as crispy as deep-fried, but it’s a healthier option.
## Tips and Tricks for the Best Fried Chicken:
* **Use a Thermometer:** A thermometer is your best friend when making fried chicken. Use a candy thermometer or deep-fry thermometer to monitor the oil temperature and a meat thermometer to check the internal temperature of the chicken. Investing in these will level up your frying game.
* **Don’t Overcrowd the Pot:** Frying too many pieces of chicken at once will lower the oil temperature and result in soggy chicken. Fry the chicken in batches, if necessary.
* **Let the Oil Reheat:** After each batch of chicken, allow the oil to reheat to the correct temperature before adding more chicken.
* **Double Dip:** For an extra crispy coating, try double dipping the chicken. After the initial coating, dip the chicken back into the brine, then back into the flour mixture. This will create a thicker, crispier coating.
* **Rest the Chicken:** Allowing the chicken to rest on a wire rack after frying will help to remove excess oil and keep the chicken crispy. It also gives the juices time to redistribute, resulting in more tender and flavorful chicken.
* **Use Fresh Oil:** Fresh oil will result in cleaner-tasting chicken. Avoid using oil that has been used to fry other foods, as it may impart unwanted flavors.
* **Season Generously:** Don’t be afraid to season the brine and coating generously. This is where the flavor comes from!
## Storage and Reheating:
* **Storage:** Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** The best way to reheat fried chicken is in the oven. Preheat the oven to 350°F (175°C). Place the chicken on a wire rack lined with a baking sheet. Bake for 15-20 minutes, or until heated through. You can also reheat fried chicken in the air fryer for a crispier result. Air fry at 350°F (175°C) for 5-7 minutes, or until heated through. Microwaving fried chicken is not recommended, as it will make the coating soggy.
## Conclusion:
CindyD’s Somewhat Southern Fried Chicken is a delicious and relatively easy way to enjoy homemade fried chicken. With a flavorful brine, a well-seasoned coating, and proper frying technique, you can create a crispy, juicy, and satisfying dish that will impress your friends and family. Don’t be afraid to experiment with different variations and substitutions to create your own signature fried chicken recipe. Happy frying!