Best Deep South Southern Fried Chicken

Day four of our Southern style, home-made from scratch, fried chicken dinner, and we’re up to the show’s star! The heavenly, lightly crusty, soaked with buttermilk and hot sauce, juicy ** tender ** lip smackin & # 39 ;, raid-the-cool-at-midnight to fool a cold, country fried chicken !!

Perfect summer meal, a must-have at any picnic and a heartwarming "Sunday best" dinner for dinner, all perfectly dressed in an incredible tasty and beautiful breading! Now THIS is "finger lickin 'good" chicken !!

However, my fried chicken has been a work in progress ever since I met my hubby. I was happy with my old recipe, but he, rightly so, would boast and boast about how great his mother was, (a Southern-born lady with the heart and soul of the deep South!), So I knew I had to start over. From the beginning. Tear up the old recipe and start over. And I did.

I picked up my spices and herbs again, opened each one and smelled them – to see if it was a lesser aroma of the good OLD "KFC" piece we came back to in the 70's when we were kids, and just gave it a starting point. While this can always be a vibrant, ever-changing recipe that is always changing, we Both were very pleased with this "final" version! I was soooo relieved !!!

He actually said that his mother would certainly have approved mine that "this was good chicken! ", and it wasn't a compliment she just handed out! For all. EVER. It had to be MUCH good for her to say anything.

Although he said, and again probably rightly, that she would still have said with a laugh that "Still not as good as mine!"

I definitely wish I could have met her !! I would give everything to have been able to be in her kitchen, watch and learn and just enjoy the miraculous execution of making something so ordinary and basic to something so envious that it becomes a protected secret from the simplest ingredients!

Unlike many women who did in the past, I like to share everything I do with anyone and everyone I can. We all should be able to enjoy every single thing we can, as we are only here on this planet for such a short moment, and the more desire to enjoy life to the fullest is the motto I live by!

Today we do not know if her "secret recipe" was ever even beaten, since so many people just cooked in old-fashioned, untargeted style, which was not even necessary to do. However, if there is a copy floating around, I would definitely love a look at it!


One last thing I learned about roasting chicken …DO NOT try to take photos while a hungry man is waiting !!

Sorry, the pictures are terrible, but now you can understand why!

He could have received an Oscar nomination for his performance of "I'm starving here !!!! One more photo and I'm going to shrink and die !!!!" Ha!

(I think I actually made him wait another minute … just to see what would happen …)

So it was a busy job. But it is OK. 😉

Even neighbors asked a few days later what I cooked because it also drove them to the brink. No better compliments than that! 😉

These are the only two other shots I could sneak in while cooking … (Poor lighting, not actually color. Sorry !!) It's close though, just not so "orange-y" and brighter. The hubs started to soar and get anxious !! * Next time I take it, I'll take my time and get some better shots for you! I'll lock my husband in the shed if I have to! 😉

The chicken is almost done with the lid of crispy !! Oh yeah, baby !!!


… .And cool off a bit! (* Photo also dark and orange-y), my bad, sorry.


Next time I double the recipe !!! I hope you try this recipe. I promise you that it does not disappoint and that you may just earn yours own braggin & # 39; rights as being the best fried chicken cook in the family!

Also goes well with mac & cheese, macaroni and potato salads !!

fried chicken & tater salad!

* And be sure to check back tomorrow for the grand finale of this week's homemade fried chicken dinner! That dessert is ON. DIE. TO!!! A root beer float cake with a root beer float mousse filling and creamy "frosting"! My hubby, the mail lady and the neighbors FLIPPED! 😉 Have a great day everyone and see you tomorrow !! 🙂

Links to the rest of the southern dinner: mashed potatoes, country sauce, green beans & mile high biscuits!

Yield: 4-6 servings


  • 1 large fryer, cut into 8 pieces (2 each: breasts, legs, thighs and wings)
  • buttermilk, enough to cover (gather a quarter and you have enough), * optional
  • 1 Tbl. Frank's Red Hot Sauce, * optional

Flour / meat mixture:

  • 1 cup flour
  • 1/2 tsp. dried parsley
  • 1/2 tsp. painted rosemary
  • 1/2 tsp. dried sage
  • 1/2 tsp. spice seasoning
  • 2 tsp. salt
  • 1 tsp. seasoning salt, I use "Johnny's"
  • 1/4 tsp. celery salt
  • 1 Tbl. + 1 tsp. coarsely ground pepper
  • 1/4 tsp. cayenne
  • 3 Tbl. garlic powder
  • 1 1/2 Tbl. onion powder
  • 1/2 tsp. Italian spices
  • 1 Tbl. paprika
  • 1 tsp. Creole spices, (I use Slap Ya Mama)
  • 1/8 tsp. dry mustard

* Other necessary things:

  • 2 brown paper bags
  • rapeseed oil for frying (1 – 1 1/2 ″ deep in pan)
  • 1 Tbl. bacon fat (for added flavor to the oil), optional
  • * 2 well beaten eggs, optional (for double coating)


  • Cut the chicken into pieces, 2 each of breasts, thighs, legs and wings, and place in a large bowl. Cover with buttermilk. Add hot sauce and toss to distribute. Tap the pieces into the bowl to make sure it is completely covered. About 3/4 of a quarter is what it takes. Cover and refrigerate for several hours or best overnight.
  • Open one brown bag lunch bag, place the other one inside, and also open it to get a double lined bag. Add flour and the rest of the ingredients. Turn the top closed and give the bag a good shake to mix.
  • Empty chicken pieces and pat dry. Add one piece of chicken at a time to the flour mixture (add the largest pieces first down to the smallest), shake really well to coat nicely, and place it on the fridge rack placed over a baking sheet as you go to "dry" slightly and "set" ".
  • While the chicken is resting and settling, heat oil with a Tbl. of remaining bacon fat in a deep frying pan, filling up to approx. 1 1/2 ″ deep. Heat until the end of a wooden spoon in the center of the pan bubbles around the bottom and edges.
  • Start with the breasts and carefully add to the pan to make sure it stumbles nicely into the hot oil and place the breasts "beautiful side-down". Add a thigh, and don't crowd people! Light brown all beautiful sides, approx. 5 minutes, gently turn with tongs, put on lid and turn down the heat so that the chicken is boiling nicely. Roast for 20 minutes. Carefully and quickly turn the lid over so that no accumulated water on the lid adds grease. Turn the heat back to medium, turn the pieces back to the beautiful side, fry for another 5 minutes, uncovered, turn to the beautiful side and rise for 5 last minutes (not revealed). * This last frying with the lid from the sliced ​​chicken coating. Carefully remove pieces of the clean cooling rack placed over a baking sheet. Roast the rest of the pieces in the same way by doing another batch of the second thigh and the 2 legs. * The first batch stays warm! (Or you can place it in a hot oven after 15-20 minutes or so.) * I cook my chicken in 3 portions due to the size of my pot and eventually roast the wings, reducing the time considerably. They only take approx. 15 minutes.
  • * For double coated chicken, double flour mixture, layer once in flour mixture, shake off excess, dip pieces into 2 well beaten eggs, then layer again in flour.
  • ** You can also coat chicken just before frying by simply shaking it in the flour a second time without dipping in eggs. It also works to get a slightly thicker crust, between single and double coated.
  • notes

    * Soaking chicken in cow's milk overnight is an old trick to devour the chicken. You don't necessarily have to have however, to do this. It will still be very good to skip this step.

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