Best 3 Southern Pan Fried Chicken Recipes

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When it comes to Southern comfort food, pan-fried chicken is a must-try dish. Its golden brown crust, juicy meat, and flavorful spices make it a favorite among food lovers. Whether you're a seasoned cook or just starting out, finding the best recipe for Southern pan-fried chicken can be a bit of a challenge. With so many variations and techniques out there, it can be hard to know where to begin. But fear not! This article will guide you through the process of selecting the perfect recipe and provide you with tips and tricks to ensure your pan-fried chicken turns out crispy, succulent, and absolutely delicious.

Here are our top 3 tried and tested recipes!

SOUTHERN PAN-FRIED CHICKEN



Southern Pan-Fried Chicken image

This recipe for Southern pan-fried chicken is from "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1/2 cup plus 1 teaspoon coarse salt
1 chicken (3 pounds), cut into 8 pieces
1 quart buttermilk
2 pounds lard
1 cup (2 sticks) unsalted butter
1/2 cup country-ham pieces, or 1 thick slice country ham cut into 1/2-inch strips
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon freshly ground black pepper

Steps:

  • In a large bowl, mix together 1 gallon of water and 1 cup salt; stir until salt is dissolved. Add chicken pieces and let stand, refrigerated, 8 to 12 hours.
  • Drain chicken and rinse out bowl. Return chicken to bowl and pour over buttermilk. Cover bowl and refrigerate 8 to 12 hours. Drain chicken on a wire rack set over a parchment paper-lined baking sheet, discarding buttermilk.
  • Meanwhile, place the lard, butter, and country ham into a large heavy skillet. Cook over low heat, skimming as needed, until butter has stopped foaming and country ham is browned, 30 to 45 minutes. Using a slotted spoon, remove ham and discard. Increase heat to medium-high and heat fat until it reaches 335 degrees on a deep-fry thermometer.
  • In a shallow bowl, mix together flour, cornstarch, remaining 1 teaspoon salt, and pepper. Gently squeeze chicken to remove any excess buttermilk. Dredge chicken pieces thoroughly in the flour mixture, shaking off any excess.
  • Working in batches, gently place chicken pieces in the heated fat. Cook until chicken is golden brown and cooked through, 8 to 10 minutes. Transfer to a wire rack set over a parchment paper-lined baking sheet or crumpled paper towels. Serve fried chicken hot, warm, room temperature, or cold.

SOUTHERN PAN FRIED CHICKEN



Southern Pan Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 1h14m

Yield 6 servings

Number Of Ingredients 12

3 pounds bone-in chicken, cut into pieces
2 quarts cold water
1/2 cup kosher salt
1 quart buttermilk
1 1/2 cups all-purpose flour
1 1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground pepper
1/4 cup cornstarch
2 tablespoons potato flour
1 pound lard
1/4 pound unsalted butter
1/4 pound bacon or smoked pork shoulder

Steps:

  • Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
  • Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
  • Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.
  • Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.

SOUTHERN PAN-FRIED CHICKEN



Southern Pan-Fried Chicken image

In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours. That's a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham. This is a time commitment, but the result - cooked in a cast-iron pan - is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china. Even better? It's just as good cold as it is hot.

Provided by Kim Severson

Categories     main course

Time P1DT1h15m

Yield 4 to 6 servings.

Number Of Ingredients 10

1 3-pound chicken, cut into 8 pieces
1/4 cup kosher salt
4 cups buttermilk
1 pound lard
8 tablespoons unsalted butter
1/2 cup country ham pieces or 1 thick slice country ham cut into 1/2-inch strips
1 cup flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • The night before serving: Place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate overnight.
  • In the morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.
  • About 1ΒΌ hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to heat the fat to 335 degrees.
  • In a shallow bowl combine flour, cornstarch, salt and pepper; mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches (do not crowd pan), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 1071, UnsaturatedFat 48 grams, Carbohydrate 26 grams, Fat 89 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 35 grams, Sodium 1141 milligrams, Sugar 8 grams, TransFat 1 gram

Tips:

  • Use a cast iron skillet: Cast iron skillets are great for frying chicken because they distribute heat evenly and can withstand high temperatures.
  • Preheat your skillet: Make sure your skillet is hot before you add the chicken. This will help to create a crispy crust.
  • Don't overcrowd the skillet: If you overcrowd the skillet, the chicken will not cook evenly.
  • Use a meat thermometer: To ensure that the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
  • Season the chicken well: Season the chicken with your favorite spices and herbs before frying. This will help to add flavor to the chicken.
  • Let the chicken rest before serving: After frying, let the chicken rest for a few minutes before serving. This will help to keep the chicken juicy.

Conclusion:

Southern pan-fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your pan-fried chicken turns out perfectly crispy and juicy every time.

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