Southern Fried Chicken
Ingredients
- 1,200 gChicken thigh (cut into bone-in pieces)
- 500 mlWhole milk (for the marinade)
- 2 tbspLime juice (for acidity)
- 400 gWheat flour (for breading)
- 2 tbspSmoked paprika
- 1 tspCayenne pepper
- 1 tbspGray sea salt
- 1 tbspBlack pepper ground
- 3 pcGarlic (very finely minced)
- 1,000 mlPeanut oil (for frying)
- 600 mlButtermilk
Method
A thick crust that cracks under the teeth, revealing steaming and incredibly juicy meat. The scent of smoky paprika and black pepper mingles with the aroma of perfectly mastered frying.
- 1
In a large bowl, pour the buttermilk. Add the finely chopped garlic, salt, and cayenne pepper. Submerge the chicken pieces and let them rest in the refrigerator. The meat must be completely immersed for the fibers to tenderize.
- 2
In a large bag or shallow dish, mix the wheat flour, smoked paprika, and black pepper. This dry mixture will create the characteristic crust. Don't be shy with the pepper; it should define the breading.
- 3
Remove the chicken from the marinade. Coat each piece in the spiced flour, pressing firmly with the palm of your hand so that the flour adheres and forms irregularities. Shake off any excess: we want texture, not a block of plaster.
- 4
Heat the peanut oil to 170°C in a deep skillet. Place the chicken without overcrowding the pan. The oil should bubble happily around the meat. Flip when the crust is a deep golden brown. When the chicken floats and the bubbling subsides, it's cooked through.
Frequently asked questions
How do you get this dish right?
- Don't take the chicken out of the fridge at the last second; let it come to temperature slightly so it doesn't drop the oil temperature.
- For an even thicker crust, you can do a double dip: flour, marinade, then flour again.
- Let the cooked chicken rest on a wire rack, not paper towels, to prevent steam from softening the bottom.
How long does this dish keep?
Eat immediately for the crunch. Otherwise, store for 2 days in the fridge and reheat in a hot oven on a wire rack.
