Southern-Fried-Chicken

๐Ÿ—๐Ÿ”ฅ๐Ÿ˜‹ Who doesn’t love some Southern Fried Chicken? This recipe is the perfect combination of juicy chicken and crispy skin. Marinated in yogurt and hot sauce overnight for extra flavor, dredged in seasoned flour, and fried to perfection, this chicken is sure to be a hit! ๐Ÿด๐Ÿ‘Œ #SouthernFriedChicken #Recipe #Delicious #Foodie #Yum

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Ingredients :

  • ยฐ4 pounds of chicken
  • ยฐlitre of whey
  • ยฐ1 tablespoon of Tabasco or hot sauce of your choice
  • ยฐTwo cups of flour
  • ยฐ1/4 cup of starch
  • ยฐ1 teaspoon of kosher salt
  • ยฐ1 teaspoon of celery salt
  • ยฐ teaspoon of paprika
  • ยฐ1/2 teaspoon kosher white pepper
  • ยฐvegetable oil for frying

In a large airtight container or plastic bag, add the chicken pieces, yogurt and hot sauce. Stir to cover and let cool overnight

In a medium bowl, combine flour, cornstarch and spices. Cover the baking sheet with a rack.

Take the salted chicken out of the milk and dredge each piece in the flour, turning it over and pressing gently so that it sticks all over. Place on a wire rack and refrigerate for at least 4 hours or overnight (see note 3).

Fried chicken

Using a deep cast iron skillet, fill half the amount with vegetable oil. If you are using a large Dutch oven, fill it half full and fry in batches.

Tip: Let the chicken come to room temperature before placing it directly in the hot oil. Cool, straight out of the refrigerator, the chicken will quickly change the temperature of the oil.

Increase the oil temperature to 350ยฐ-375ยฐF before adding the chicken. The temperature will drop when the chicken enters. Fry and store at a constant temperature of 320 to 325 degrees Fahrenheit.

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Don’t overcrowd the pan, you want the chicken fried, not steamed! The chicken is done when its internal temperature reaches 165ยฐF.

Remove from hot oil and let cool on a wire rack. Season with salt to taste and serve.

Treat yourself ! Southern Fried Chicken

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