How to Make Southern Fried Chicken Recipe | Williams-Sonoma

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides similar tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper alternative for a lighter batter.

Put salt and pepper on chicken and refrigerate for about 4 hours.

Create a marinade with 3 cups of buttermilk and 1 to 2 tablespoons of Tabasco, mixing with tongs.

Add chicken pieces to the marinade, ensuring they are submerged, cover with plastic wrap, and refrigerate.

Drain chicken from buttermilk using a colander over a glass bowl to catch excess buttermilk.

Shake off excess buttermilk from chicken.

Add 1 teaspoon of paprika, a pinch of pepper, and 1/2 teaspoon of salt to flour, and mix well.

Dredge chicken pieces in the flour mixture, frying five pieces at a time to prevent sogginess.

Heat vegetable oil to 350°F (175°C) before adding chicken pieces.

Add chicken to the hot oil and fry for about 12 to 14 minutes, turning after 6 minutes.

Use an instant-read thermometer to check the internal temperature, aiming for 165°F to 170°F.

Let the chicken drain for a few minutes to remove excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens