Some Good Southern Fried Chicken
  • 1 Whole chicken, cut up
  • 2 cups buttermilk
  • 2 Tablespoons salt
  • 4 Tablespoons hot sauce
  • 3 cups flour
  • 2 cups shortening, for frying
  • Seasoning:
  • 2 Tablespoon garlic powder,
  • 1 Tablespoon Cayenne Pepper
  • 1 Tablespoon Paprika,
  • 2 Tablespoon Poultry Seasoning,
  • 1 Tablespoon Black pepper,
  • 1 Tablespoon White pepper,
  • 1 Tablespoon Salt
  1. Let's prepare a brine to get the meat juicy! In a large bowl add 2 buttermilk, 2 T. of salt and 4 T of hot sauce. Stir well to combine.
  2. Wash your chicken and place it in the brine. Make sure that most of it, if not all, is submerged. Cover and refrigerate for 1 hour. If you go way past an hour the chicken will be too salty so 1 hour is perfect.
  3. In a bowl, combine all the seasoning spices.
  4. When the chicken is done brining place it on a baking sheet/tray and season it generously with half or a little under half of the seasoning blend. Be sure to season it well, getting under the skin. We are gonna put the rest of the seasoning in the flour so don't put it all on the chicken.
  5. In a large bowl add 3 cups of flour and pour in the other half of the seasoning blend. Mix until combined.
  6. Now toss each piece of chicken in the flour mixture until it is completely coated with flour. Place on a clean baking sheet or wire rack. Let the chicken sit for about 10 minutes and then re-coat it in the flour again.
  7. Next, add 2 cups of vegetable Crisco to a cast iron skillet. Crisco is less greasy and a cast iron skillet makes the best fried chicken hands down but you can also use a deep fryer or regular skillet
  8. Heat the oil to 325. Some people say 350 but 325 has always produced the juiciest, perfect chicken for me. "Slow and low" is what my grandmother says. I can't promise a good chicken without my trusty thermometer. Test the oil to make sure it is at 325.
  9. When the oil is heated drop a few pieces of chicken in the oil skin side down (don't crowd the chicken) and cover for 5 minutes.
  10. When five minutes are up check the chicken to see if it has browned. When golden brown flip the chicken, cover and cook that side for 5 minutes. Remove cover and cook uncovered the additional cooking time. Be sure to check your oil tempt. to make sure it is still at or a little above 325. Lower or raise the heat until it is reached. Turn your chicken occasionally to ensure even browning.
  11. Place done chicken on a plate of paper towels or a kitchen cloth to drain. You can check the thickness part of the meat to make sure it is cooked thoroughly. The juices will run clear.
Tips to Making Good Fried Chicken

Cooking the Chicken
(This is where some beginners go wrong. Take your time.) Average Cooking Time for 325 degrees:
White Meat- 16-20 minutes
Dark Meat- 20-30 minutes* Keep the oil at 325-350. It shouldn't be above or below those numbers. This will result in a greasy or burnt coating
* Don't crowd the chicken. Too much chicken lowers the heat and they cook unevenly. Chicken needs room to breathe.
* Cook light meats together and dark meats together since they basically cook at the time rate.
*Listen to the oil. A chicken that is cooking on 325 will cause the oil to be very loud when you put it in. It will slowly get quieter as the chicken cooks and when you turn the chicken over it will get louder again. This is the tried and true technique that most southern cooks use. It really does work but I'm not that fluent in my fried chicken language yet....I'm getting there though.
* Use a cast iron pot or deep fryer. It really does make all the difference in the coating.
*Use Crisco oil or peanut oil. The taste is blander and therefore you won't taste it on the chicken.* The trick to even cooking is to cover in the beginning to start the cooking process on the inside of the chicken, but remove the lid and cook uncovered during the last part of the cooking time to get the outside crispy and golden brown.
* Keep cooked chicken warm in a 200-degree oven while you fry the rest of the chicken.
Recipe by Divas Can Cook at