How To Make 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.

Place the chicken drumsticks into a saucepan and cover them with water.

Add the chicken bouillon cubes and bring to a simmer.

Let the chicken cook for 20 to 30 minutes, skimming off any foam and impurities that rise to the top.

Once cooked through, remove the chicken with a slotted spoon and set aside, but do not discard the liquid.

Place the chicken on a tray and put it in the fridge to cool for roughly half an hour.

Heat the vegetable oil in the saucepan over medium-high heat in preparation for frying.

In a bowl, mix together the flour, garlic powder, cayenne powder, dried parsley, dried thyme, and salt.

Wash hands and utensils in hot soapy water after handling raw chicken.

Submerge each cooled chicken leg into the buttermilk, then roll each one in the bowl of seasoned flour to ensure they are completely coated and set aside.

Add some of the chicken drumsticks into the hot oil and fry for a couple of minutes until the coating turns a lovely golden brown color.

Remove the fried chicken and place it on a tray lined with kitchen roll to drain.

Continue frying the remaining chicken in small batches to maintain the oil temperature.

Serve the Kentucky Southern-style Fried Chicken immediately while piping hot and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens