Old fashioned chicken fried chicken embodies the essence of Southern comfort food. This classic dish features tender chicken pieces coated in a crispy, golden-brown crust that’s seasoned to perfection. The key to achieving authentic flavor lies in the traditional preparation method, which typically involves dredging the chicken in seasoned flour and frying it in hot oil or shortening.
The process begins with selecting quality chicken, often marinated in buttermilk to enhance tenderness and flavor. Seasoning the flour with salt, pepper, and sometimes additional spices like garlic or onion powder creates a flavorful coating. Frying the chicken at the right temperature ensures a crispy exterior while keeping the meat juicy inside.
Served piping hot, old fashioned chicken fried chicken pairs wonderfully with classic Southern sides like mashed potatoes, gravy, and collard greens. Its widespread popularity has made it a staple at family gatherings, diners, and restaurants across the United States, particularly in the South where it originated.
The Essentials of Chicken Fried Chicken
Mastering chicken fried chicken requires attention to key elements that ensure crispy texture and juicy meat. Two critical aspects are selecting the right chicken pieces and properly preparing the meat.
Choosing the Right Chicken Pieces
For optimal results, cooks should use bone-in, skin-on chicken pieces. Thighs and drumsticks are popular choices due to their higher fat content, which keeps the meat moist during frying. Breasts can be used but require extra care to prevent drying out.
White meat cooks faster than dark meat, so it’s important to adjust cooking times accordingly. Wings make excellent appetizers but cook quickly and can become dry if not monitored closely.
A mix of different pieces allows diners to choose their preferred cuts. When selecting chicken, freshness is paramount. Look for plump pieces with pink flesh and avoid any with a grayish tinge.
Importance of Meat Preparation
Proper meat preparation is crucial for achieving tender, flavorful chicken fried chicken. Start by bringing the chicken to room temperature before cooking, which ensures even cooking throughout.
Brining the chicken in saltwater or buttermilk for 4-24 hours enhances moisture retention and flavor. A buttermilk marinade also helps tenderize the meat and adds tanginess.
After marinating, pat the chicken dry to remove excess moisture. This step is essential for achieving a crispy crust. Season the chicken generously with salt and pepper before dredging in flour.
For extra crunch, some recipes call for a double-dredging technique. This involves dipping the floured chicken back into the marinade before coating it in flour again.
Preparing the Coating
The coating is a crucial element that gives old fashioned chicken fried chicken its signature crispy exterior. Two main approaches are used: a seasoned flour mixture or a batter. Each method imparts distinct textures and flavors to the final dish.
Flour Mixture Composition
A typical flour mixture for chicken fried chicken combines all-purpose flour with a blend of seasonings. Start with 2 cups of flour in a shallow dish. Add 1 tablespoon each of kosher salt, paprika, and garlic powder. Include 1 teaspoon each of black pepper and onion powder. For heat, incorporate 1/4 teaspoon of cayenne pepper.
Mix the ingredients thoroughly to ensure even distribution. This seasoned flour creates a crispy, flavorful crust when fried. Some recipes suggest adding a tablespoon of cornstarch to the mix for extra crunch.
Batter versus Breading Distinction
Batter and breading offer different textures for chicken fried chicken. Batter is a liquid mixture, often made with flour, egg, and milk or buttermilk. It creates a smooth, uniform coating.
Breading involves a three-step dredging process:
- Coat chicken in flour
- Dip in beaten egg or buttermilk
- Cover with seasoned flour mixture
Breading produces a thicker, more textured crust. It adheres well to the chicken and provides a satisfying crunch. The choice between batter and breading depends on personal preference and regional traditions.
Cooking Techniques and Tips
Mastering the art of old-fashioned chicken fried chicken requires attention to key elements like oil selection, temperature control, and proper frying technique. These factors greatly influence the final texture and flavor of this beloved dish.
Selecting the Appropriate Cooking Oil
Choosing the right oil is crucial for achieving that perfect crispy exterior. Peanut oil is a popular choice due to its high smoke point and neutral flavor. Vegetable oil and canola oil are suitable alternatives. Some traditionalists prefer using lard or shortening for an authentic taste.
For best results, use fresh oil and avoid reusing it too many times. The oil should be deep enough to cover the chicken pieces halfway.
Heating and Temperature Management
Maintaining the correct oil temperature is vital for crispy, evenly cooked chicken. Heat the oil to 350°F (175°C) before adding the chicken. Use a deep-fry thermometer for accuracy.
The temperature will drop when you add the chicken. Adjust the heat to maintain 325-350°F (163-175°C) throughout cooking. If the oil is too hot, the exterior will burn before the inside cooks. Too cool, and the chicken will absorb excess oil.
The Frying Technique
Start by dredging the chicken in seasoned flour, then buttermilk, and again in flour. Shake off excess coating before frying.
Carefully lower the chicken pieces into the hot oil using tongs. Do not overcrowd the pan, as this lowers the oil temperature. Fry in batches if necessary.
Turn the chicken occasionally for even browning. Cook until golden brown and the internal temperature reaches 165°F (74°C), about 12-15 minutes for wings and 15-18 minutes for larger pieces.
Alternative Cooking Methods
While traditional frying produces the most authentic results, there are alternative methods for a healthier twist.
Air frying: Preheat the air fryer to 375°F (190°C). Coat the chicken as usual and spray with oil. Cook for 20-25 minutes, flipping halfway through.
Oven-baking: Preheat the oven to 400°F (200°C). Place coated chicken on a wire rack over a baking sheet. Bake for 40-45 minutes, turning once.
These methods reduce oil usage while still achieving a crispy exterior, though the texture may differ slightly from traditional frying.
After Cooking Procedures
Properly handling fried chicken after cooking is crucial for maintaining its crispy texture and serving it at its best. The right techniques for resting and serving, along with well-chosen sides, elevate the dining experience.
Resting and Serving
Place freshly fried chicken on a wire rack set over a baking sheet. This allows excess oil to drain while keeping the crust crisp. Let the chicken rest for 5-10 minutes before serving. The resting period allows juices to redistribute throughout the meat, ensuring moist and flavorful bites.
For larger batches, keep chicken warm in a 200°F oven. Avoid stacking pieces to prevent steam from softening the crust. When ready to serve, transfer chicken to a paper towel-lined plate to absorb any remaining oil. Serve at room temperature for optimal flavor and texture.
Sides and Accompaniments
Classic sides complement the rich flavors of fried chicken. Creamy mashed potatoes provide a smooth contrast to the crispy exterior. Serve with gravy on the side for dipping or pouring.
Offer hot sauce for those who enjoy extra heat. Tangy coleslaw or pickles cut through the richness of the chicken. For a complete Southern meal, include:
- Buttermilk biscuits
- Green beans or collard greens
- Macaroni and cheese
- Sweet tea
Present sides in separate serving bowls to keep the chicken crispy. Garnish the platter with fresh herbs like parsley or thyme for a pop of color.
Seasoning Secrets and Variations
The perfect seasoning blend elevates fried chicken from good to unforgettable. A balance of herbs, spices, and savory elements creates layers of flavor that permeate the crispy exterior and juicy meat.
Herbs and Spices for Flavor
A classic Southern fried chicken seasoning often starts with a base of salt and black pepper. Garlic powder adds depth, while paprika contributes color and a subtle sweetness. Dried herbs like thyme, basil, and oregano bring aromatic notes.
Some recipes include onion powder for extra savoriness. A touch of celery salt can add complexity. For a KFC-inspired blend, try incorporating white pepper and ground mustard.
Experiment with ratios to find your ideal mix. A typical starting point:
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
Making It Spicy or Savory
For those who like heat, cayenne pepper is a popular addition to fried chicken seasoning. Start with 1/4 teaspoon per cup of flour and adjust to taste. Hot sauce in the marinade also boosts spiciness.
To amp up savory flavors, try:
- Adding powdered chicken bouillon to the flour mixture
- Incorporating grated Parmesan cheese
- Using seasoned salt instead of plain salt
For a unique twist, experiment with smoked paprika or a pinch of ground sage. Remember, the key is balance – no single flavor should overpower the others.