Southern Fried Chicken

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt maintains tanginess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil is healthier with a higher smoke point.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without extra cost.

Wash and pat dry chicken pieces.

In a bag, combine buttermilk, dill pickle juice, and water, then add chicken and seal the bag.

Refrigerate the chicken for about 2 hours to marinate.

In a bowl, mix 1 cup of flour with creole kick seasoning, salt, and fresh ground pepper.

Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat until it reaches about 350-360 degrees.

Remove chicken from the marinade, letting excess liquid drip off.

Dredge chicken in the flour mixture, ensuring it adheres well.

Place coated chicken pieces in the hot oil, working in batches.

Fry chicken until golden brown and cooked through, flipping as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens