Cooking with Chef Bryan - 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.

Marinate chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator.

Combine flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and baking powder in a large bowl.

Remove chicken from buttermilk, allowing excess to drip off.

Dredge each piece of chicken in the flour mixture, ensuring even coating.

Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).

Carefully add chicken pieces to the hot oil, avoiding overcrowding the pan.

Fry chicken for 12-15 minutes, turning occasionally, until golden brown and cooked through.

Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).

Remove fried chicken and place on a wire rack to drain excess oil.

Let chicken rest for 5 minutes before serving.

Cooking Techniques

Spice Level:

Allergens