American South

Southern fried chicken

Name: Southern fried chicken
Prep time: 4 h
Cook time: 1 h
Total time: 5 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 kg bone in pieces, skin on chicken, curry cut (bone in chicken, small pieces); 1 1/4 cups buttermilk; 1 1/4 cups for dredging maida (all-purpose flour, plain flour); 1/4 cup cornflour (cornstarch); 1/2 tsp baking powder; 1 tbsp as paprika kashmiri chilli powder; 1/2 tsp as cayenne red chilli powder (indian red chili powder); 1 tsp coarsely ground black pepper; 4 cloves grated, or 1 tsp garlic powder garlic; 2 1/2 tsp divided salt; Cooking oil (vegetable oil), for deep frying (about 1/2 cup absorbed)

Buttermilk soaked, craggy crusted, loud when you bite it. Napkins are not optional.

60 minTime

54 gProtein each

mediumSpice

4hPlan ahead. Soak for 4 hours first; the 60 minutes come after.

Sunday dinner, Southern style2 chapters · 1 min read

Make it your way

Grandma's wayBone in, buttermilk brined and deep fried, the way Southern kitchens do it.

The original

800kcalsame

54 gproteinsame

2 gfibresame

60minutessame

Southern fried chicken.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 kg, bone in pieces, skin on

Buttermilk1¼ cups

Maida (all-purpose flour, plain flour)1¼ cups, for dredging

Cornflour (cornstarch)¼ cup

Baking powder½ tsp

Kashmiri chilli powder1 tbsp, as paprika

Red chilli powder (indian red chili powder)½ tsp, as cayenne

Black pepper1 tsp, coarsely ground

Garlic4 cloves, grated, or 1 tsp garlic powder

Salt2½ tsp, divided

Cooking oil (vegetable oil)for deep frying (about 1/2 cup absorbed)

Method

5 steps

1Whisk buttermilk with 1 1/2 tsp salt, half the garlic and a pinch of each spice. Coat the chicken, cover and chill at least 4 hours or overnight.
2Mix flour, cornflour, baking powder, remaining spices, garlic and salt. Drizzle in 2 tbsp of the buttermilk and rub with fingertips.
3Lift chicken from the buttermilk, let excess drip off, then press firmly into the flour on all sides. Rest on a rack for 10 minutes.
4Heat oil in a deep kadai to 165 C. Fry in batches without crowding, turning every few minutes, for 12 to 15 minutes.
5Drain on a rack, not paper, and sprinkle with a pinch of salt. Rest 5 minutes before serving.

Serve it like this

Pile on a platter or in a paper lined basket, hot. Serve with coleslaw, a biscuit or cornbread and hot sauce on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

American South

Southern fried chicken

Buttermilk soaked, craggy crusted, loud when you bite it. Napkins are not optional.

60 minTime

54 gProtein each

mediumSpice

4hPlan ahead. Soak for 4 hours first; the 60 minutes come after.

Sunday dinner, Southern style2 chapters · 1 min read

Make it your way

Grandma's wayBone in, buttermilk brined and deep fried, the way Southern kitchens do it.

The original

800kcalsame

54 gproteinsame

2 gfibresame

60minutessame

Southern fried chicken.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 kg, bone in pieces, skin on

Buttermilk1¼ cups

Maida (all-purpose flour, plain flour)1¼ cups, for dredging

Cornflour (cornstarch)¼ cup

Baking powder½ tsp

Kashmiri chilli powder1 tbsp, as paprika

Red chilli powder (indian red chili powder)½ tsp, as cayenne

Black pepper1 tsp, coarsely ground

Garlic4 cloves, grated, or 1 tsp garlic powder

Salt2½ tsp, divided

Cooking oil (vegetable oil)for deep frying (about 1/2 cup absorbed)

Method

5 steps

1Whisk buttermilk with 1 1/2 tsp salt, half the garlic and a pinch of each spice. Coat the chicken, cover and chill at least 4 hours or overnight.
2Mix flour, cornflour, baking powder, remaining spices, garlic and salt. Drizzle in 2 tbsp of the buttermilk and rub with fingertips.
3Lift chicken from the buttermilk, let excess drip off, then press firmly into the flour on all sides. Rest on a rack for 10 minutes.
4Heat oil in a deep kadai to 165 C. Fry in batches without crowding, turning every few minutes, for 12 to 15 minutes.
5Drain on a rack, not paper, and sprinkle with a pinch of salt. Rest 5 minutes before serving.

Serve it like this

Pile on a platter or in a paper lined basket, hot. Serve with coleslaw, a biscuit or cornbread and hot sauce on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Southern fried chicken

Make it your way

Ingredients

Method

Southern fried chicken

Make it your way

Ingredients

Method

Make it a meal