Southern Fried Chicken
Southern Fried Chicken Ep 4 Chef Race
Recipe Type: Entree
Cuisine: American
Author: Caroline Artiss
Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Serves: serves 4
This is the Southern fried chicken recipe I made at Tapwerks bar in Oklahoma City for all the staff to say thanks for having us. Their chef approved!
Ingredients
4 chicken breast fillets butterflied (you can use thigh meat too)
Dry Ingredients:
1 cup Plain flour
2 tsp Smoked paprika
2 tsp Cayenne pepper
2 tsp thyme
2 tsp salt
2 tsp ground black pepper
½ tbsp onion powder
2 tsp sugar
Wet Ingredients
2 Eggs
½ cup Buttermilk
Enough oil for frying
Instructions
Prepare the chicken:
To butterfly the chicken breast simply use a sharp knife to cut through the middle of the breast until you nearly get to the end and then fold over so it is now thinner and double the width
Or just cut the breast so it is thinner and takes less time to fry
You can also use chicken on the bone but just be sure to adjust the cooking times as it will take longer
Heat enough oil in a large sauce pan to deep fry the chicken
Mix all the dry ingredients together in a large bowl
In a separate bowl whisk the eggs and butter milk together
Dip each chicken breast first into the flour mix, then the egg mix and then back into the flour mix I always do this to get a lovely coating on each piece of chicken
Once the oil is hot carefully place the chicken breast into the pan
Cook for approx 6 – 8 minutes depending on the thickness of the chicken
The thinner it is the less time it will take to cook
Take out once cooked and place on kitchen towel to soak up excess oil
Serve hot
Notes
My tips on deep fried chicken: Try not to over crowd the chicken in the fryer. If you don’t have a big pan just cook one or two pieces of chicken at a time. If you put too many pieces in at once it will reduce the temperature of the oil and they wont come out nice and crispy. You need the oil to be hot so the coating gets crispy and doesn’t absorb too much oil.