Southern Fried Chicken
September 15, 2021 • 0 comments
There's nothing better than homemade fried chicken! A golden, crispy crust that gives way to succulent, delicious meat. But good fried chicken starts with good chicken. Our pasture-raised chickens are just tastier than store-bought chicken. Don't take our word for it—try some for yourself.
- Prep Time:
- Cook Time:
Ingredients
- One Whole Chicken or Pieces
- (4 teaspoons) Salt
- (2 teaspoons or until your heart is full) Garlic Powder
- (2 teaspoons) Black Pepper
- (2 Cups) Flour
- (1 cup) Potato or Corn Starch
- (2 teaspoons) Paprika
- Peanut or Vegetable Oil for frying
- (Enough to cover your chicken pieces) Buttermilk for marinating
Directions
- Get your Wholly Cow chicken and separate it out—or use chicken breasts. Whatever you prefer.
- Soak your chicken overnight in buttermilk.
- Prepare your dry ingredients (flour, potato or corn starch, salt, pepper, garlic powder, paprika) and mix them together.
- Get your hot oil going. Preferably peanut or vegetable oil and preheat oil to 350 degrees.
- Remove each chicken piece individually from the buttermilk and dip in the flour/starch/spice mixture. Shake off the excess dry coating of each piece and set it aside while you finish dredging each piece.
- When all the chicken is dredged, carefully submerge the chicken in the hot oil, frying for 12-14 minutes for dark meat and 8-10 minutes for white meat or until the internal temperature is 165 degrees.
- When the chicken is done, pull it out of the oil and rest on paper towels. Salt the chicken and serve!
