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
- 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
- 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!!
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.