Isn’t it amazing how foods can bring back such fond memories? This country fried chicken is another childhood reminder of those summer days in Elberton, GA, (just like this old fashioned lemonade). Food was always bigger and better in Elberton, which is why I couldn’t wait for summer time just so we could go visit. My siblings and I even made up a song about country fried chicken and big ol butter biscuits that we’d sing on our way there lol. We really like food in my family : )
Country fried chicken was a staple at every Sunday dinner. It’s such a pretty thing to look at with all of its hot, crunchy golden goodness. It was one of my favorite foods when I was little. Now that I’m older I make country-fried chicken about once a year. I’m not too big on fried foods, but when I do make it, I make sure I enjoy it thoroughly! I close my eyes with that first bite and think about sitting on that old tire swing back in the deep south. Everything in life was easy, simple and good back then. Ahhhhh nostalgia!
Ok enough reminiscing, let me give you the low down on this fried chicken. It’s easy, southern, crunchy, juicy, gorgeous, and according to my husband “Better than Chick fi la” ( I don’t know about all that now, I love me some Chick-fi la chicken!) but you be the judge! Make it. Soon. The seasonings are simple and there aren’t too many steps like some other country fried chicken recipes I’ve made. This recipe is great for beginners just learning how to make fried chicken.
Watch me make this country-fried chicken from start to finish!
- 5 lb chicken, cut up
- BRINE
- 2 cups buttermilk
- 2 Tablespoon kosher salt
- 1/4 cup hot sauce
- SPICE BLEND (you’ll have plenty left over, it’s great on chicken)
- 1 tablespoon sugar
- 1 tablespoon seasoning salt
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- FLOUR COATING
- 1 1/4 cups self-rising flour
- salt
- black pepper
- celery salt
- Combine brine ingredients in a bowl.
- Place chicken in a small bowl and pour brine over chicken. Chicken should be completely submerged in the brine.
- Refrigerate for 1 hour.
- After an hour pour off the brine and rinse chicken off thoroughly, shaking off excess water.
- Mix together the spice blend ingredients.
- Place chicken on a plate or tray and season generously. You will have plenty of seasonings left over.
- Season the flour with salt, pepper and celery salt. Taste the flour, it should taste seasoned.
- Coat the chicken pieces in the flour.
- Let sit for 10 minutes until the flour absorbs a little.
- Recoat the chicken in flour.
- Heat oil in deep fryer to 325.
- Place chicken in hot oil and fry until golden brown. Fry dark meats together and white meats together. Cooking time will vary based on the size of the chicken and method used.
- Juices will run clear when done.
- Drain on paper towels on a wire rack. (if needed keep cooked chicken in a 225 degree preheated oven to keep warm while the other chicken cooks.
- Serve hot!!
- Enjoy!
~TIPS~
Cooking time will vary based on the size of your chicken parts.
Feel free to change up the seasonings or keep it simple with just salt and pepper!
I prefer using smaller, organic chickens. The larger ones take much longer to fry.
Hello I noticed the recipe called for buttermilk but didn’t see where or how you used it in the instructions unless I overlooked something. Can you tell me how to use the buttermilk please and thank you?
I used the buttermilk in the brine.
Why rinse the brine? Could I also just half my salt in the seasoning instead of rinsing the brine?
Hi! What would happen if I were to use all-purpose flour, instead of self-rising flour?
Taste great but did not fry like I hoped, looks nothing like the pictures was kind of the opposite of country home style chicken but like I said taste pretty good. I was just hoping for a better thick fried crust.
Thanks so much for posting. I am a excellent home baker and cook. I could not get any fried chicken recipe to come out right. This one came out perfect.
Like most of your recipes, this was delicious. That said, the spice seasoning was amazing, Monique. The seasoning was so good I’ve broken it out into a recipe of its own and it is a family favorite on almost everything.
Your recipes are tried true! I recommend your blog anyone will listen [even strangers who unwittingly strike up conversation with me]. Lol. Seriously, your blog and corresponding videos are culinary inspirations. Thanks for sharing your gift with all of us. Interestingly enough, my grandparents [Thomas & Georgia Bell Jones]were from Elberton. I pray you experience great success in your business endeavours and enjoy an exciting life of marital bliss and motherhood. God bless you!
I made this today and I call it “lip smacking.” A really good recipe, Monique.
Very nice flavors coming through! Fried chicken at its best! My chicken turned out very flavorful, juicy, golden brown, and with a nice crunchy texture, having been fried in a cast iron. I did cut back on a few pinches of kosher though. My family really enjoyed and it, as did I! I can’t wait to make again. Thank you much for sharing this recipe!!!
Can’t wait to make this and your peach cobbler tonight for my hubbys birthday!!!
I have not cook the chicken yet , I would to if the taste be different if used regular milk,
Huni!!! I love this… I will NEVER use any other recipie…. Your my go to girl when preparing a meal!!! I love your entire site… My cooking skills have give through the ROOF!!! I might get a ring now
Same here- lol
I have not tried this recipe yet because I have a couple of questions about it. If I left the chicken in the brine all day versus one hour would it become too salty? Also, would the skin still come out well if I used a regular frying pan?
This was the first fried chicken I have ever made and most likely the only one I ever will! It was Amazing!! Thanx so much I Loved it!!
I Tried your greens, buffalo chicken, and stuffed shells (one time I added Italian sausage to them can you say YUMMY) so far and they are all so good so of course Im looking for a different way to fry my chicken so far you haven’t failed me so I am coming to this site once more I love it thanks for sharing
I WILL BE MAKING THIS THIS THURSDAY ALONG WITH YOUR BAKE MAC&CHEESE
I tried a lot of fried chicken recipes over the last 30 years and they all had one thing in common. No spicy flavour.
I am thrilled to report that this recipe was very flavourful and juicy ! Along with your deliciously addicting potato salad we were pretty much in food heaven.
Next time I’ll try the oven baked chicken and then choose between the two.
Still happily licking our chicken holding fingers in Canada!
Yes, I said it with you….
JUUUUICAAAAY!!!! 🙂
I’m making this for dinner tomorrow night!
Awesome video-Thanks!!!
Hey. Curious. We shop at Food Lion and have always purchased chicken breasts and thighs (skin-on and bone-in) and really don’t feel like there is good quality meat on the bones. Where do you recommend purchasing good chicken for fried chicken?
Hey Monique,
Girlfriend this recipe is the BOMB!!!! My sister just introduced me to your site and I must say I can not stay off of it!! I am starting to cook a lot more and really want to do things from scratch since I’m also a southern girl. I absolutely love this recipe and it did not take long and this chicken was jui-cy!! (in your video voice) lol. Keep up the good work and congrats on your growing family 🙂
Oh wow! Elberton is my hometown and that’s how we do chicken in the Granite City. Thanks for sharing and I love your recipes.
never mind should have watched the video first..
thx
what is brine?
I’m Very Interested In Trying This Recipe. I Also Checked The Other recipe you have on Southern Fried Chicken. Does The Brine Stay On The Chicken? Or Rinse It Off Completely? Thanks :)… Absolutely Love Love Love Your Recipes.