Recipe: Southern Fried Chicken
Southern fried chicken, at its most authentic, is merely coated with seasoned flour and fried in a skillet. It's also easier to make this traditional fried chicken, and it's far less messy than battering and deep-frying, as well. Who wants to be washing extra dishes, after all, and wiping up splattered grease, when one can simply be enjoying this perfect summer food?
- 4 chicken thighs
- 2 teaspoons kosher salt
- 1/2 cup unbleached flour
- 2 tablespoons cornmeal
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon chili powder
- 2 generous shakes of cayenne pepper
- 3 tablespoons oil
- 3 tablespoons bacon fat (or schmaltz or butter)
Lay the chicken pieces on a plate, and sprinkle all sides with the kosher salt.
In a strong quart-sized baggie, combine the flour, cornmeal, pepper, paprika, garlic powder, seasoned salt, chili powder and cayenne pepper. One by one, place the chicken pieces into the baggie, seal it, and shake until the chicken is well coated.
In a large skillet, melt the oil and bacon fat over medium heat. Add the chicken pieces, skin-side up, and cook for 5 minutes. Turn the chicken over and cook for 10 minutes over medium-low heat. Turn chicken one more time, cover the pan loosely, and cook for 10 more minutes.
Remove the chicken pieces and pat dry on paper towels.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Aug. 10, 2011.