Delicious Fried Chicken with Butter Milk Biscuits and Gravy
Who wouldn't love to feast on a beautiful, delicious, tender and juicy Southern Fried Chicken. You always often hear of fried chicken being made with buttermilk, but have you ever notice how it tends to get too dark in color? Another method of frying chicken in the south that's almost unheard of; dipping the seasoned chicken after it marinates in a batter made with just flour and water before dredging it in the flour. We also fry our chicken at a maintained temperature between 320 to 335ish degrees F. at all times. You don't want the oil to hot! This helps the chicken brown slowly and allow the inside of the chicken cook perfectly.
Delicious buttermilk biscuits are hard to come by. They are my all time favorite. Living in the south, who doesn't enjoy Biscuits n' Gravy. I'm sure you'll be happy with the results. Don't forget to make your gravy! The recipe is followed. Don't forget to check out my demonstration video! Don't forget to sop ye' biscuits!
Southern Fried Chicken
You'll Need:
5 pound whole chicken, cut up
Dry Marinade:
1 1/2 tablespoons kosher salt (a little less if your bird is under 4 pounds)
1 heaping tablespoon paprika1 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon black pepper
1 teaspoon dried parsley
2 teaspoon ground oregano
Batter:
1/2 all-purpose flour
1/2 cup water
Coating:
2 cups flour
1/2 teaspoon salt
1 teaspoon pepper
Frying:
1 and 1/2 to 2 quarts of cooking oil such as canola or vegetable oil heated between 320 degrees F. Don't let it get any hotter than 340 degrees F.
Deep fryer or large pot for deep fat frying.
Candy Thermometer
1. Working with clean chicken (do not dry it completely) in a large bowl, add all of the ingredients for the dry marinade and massage into all of the chicken for 1 minute. Cover and allow to sit for a minimum of 4 hours in the fridge. (no shortcuts here!)
2. Combine together the ingredients for the batter and set aside.
3. In a bag of some sort (it's called recycling people! lol) combine all of the ingredients for the coating and set aside.
4. Retrieve the chicken and place all of it into the batter and mix together completely coating all of the chicken.
5. Now you're going to dip the chicken into the flour but first, allow any excess batter to drip off the chicken before dipping into the flour. You want to keep the flour as dry as possible. Place each piece of chicken onto a baking try and set aside, allowing all of the chicken to sit for 10 minutes.
6. Place chicken into preheated oil (do not over crowd the pot) carefully turning the chicken every 3 to 4 minute. Fry the chicken for a total of 18 to 25 minutes, (or until internal temperature is 165 degrees F.) Remove chicken and place onto baking try lined with wire racks to allow excess oil to drain off.
*The white meat portions will cook faster than the dark meat portions.