Southern Fried Chicken Recipe

Name: Oak Steakhouses Southern Fried Chicken Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 each whole chicken, cut into pieces; 1 cup sorghum syrup; 4 cups water; 1 cup salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 2 cups buttermilk; 2 cups all-purpose flour; 4 cups cooking oil; 4 cups hoppin' john (cooked); 1 cup cornbread (crumbled)

Inspired by Oak Steakhouse

Time3h

Serves4

sorghum brined, hoppin' john, cornbread crumble

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Ingredients

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Southern Fried Chicken

1 each whole chicken, cut into pieces

1 cup sorghum syrup

4 cups water

1 cup Celtic sea salt

1 tsp black pepper

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

2 cups Buttermilk

2 cups 00 bread flour

4 cups cooking oil

4 cups hoppin' john (cooked)

1 cup cornbread (crumbled)

Method

Preparation and Cooking

Brining the Chicken

In a large bowl, mix water, salt, and sorghum syrup until salt is dissolved. Submerge the chicken pieces in the brine and refrigerate for at least 4 hours or overnight.

Preparing the Buttermilk Marinade

After brining, remove the chicken from the brine, rinse under cold water, and pat dry. In a separate bowl, mix buttermilk, black pepper, paprika, garlic powder, and onion powder. Coat the chicken pieces in the buttermilk mixture and refrigerate for at least 1 hour.

Dredging the Chicken

In a shallow dish, place the all-purpose flour. Remove the chicken from the buttermilk marinade, allowing excess to drip off, and dredge in flour until well coated.

Frying the Chicken

In a large cast-iron skillet, heat cooking oil to 350°F (175°C). Fry the chicken in batches for about 12-15 minutes per side, or until golden brown and cooked through. Drain on paper towels.

Serving

Serve the fried chicken hot, alongside a generous portion of hoppin' john and topped with crumbled cornbread.