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Southern Fried Chicken Recipe

Name: Streetcar 520s SOUTHERN FRIED CHICKEN Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 pieces chicken pieces (legs, thighs, or breasts); 2 cups buttermilk; 1.5 cups all-purpose flour; 2 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 1 tsp black pepper; 0.5 tsp cayenne pepper; 4 cups vegetable oil; 1 cup grits; 4 cups water; 0.5 cups heavy cream; 2 tbs butter; 0.5 tsp salt; 8 cups fresh spinach; 2 tbs olive oil; 2 tbs garlic, minced; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs olive oil; 1 medium onion, diced; 1 medium green bell pepper, diced; 1 stalk celery, diced; 2 tbs garlic, minced; 1 can (14.5 oz) canned diced tomatoes; 0.5 tsp cayenne pepper; 1 tbs creole seasoning; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Streetcar 520

Time1h

Serves4

creamy grits / sautéed spinach / spicy creole sauce

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Ingredients

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Chicken

4 pieces chicken pieces (legs, thighs, or breasts)

2 cups Buttermilk

1 1/2 cups 00 bread flour

2 tsp Watkins paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp Cayenne pepper

4 cups Tuscany sunflower oil

Creamy Grits

1 cup Grits

4 cups water

1/2 cups Heavy cream

2 tbs Butter

1/2 tsp Celtic sea salt

Sautéed Spinach

8 cups Fresh spinach

2 tbs olive oil

2 tbs Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Spicy Creole Sauce

2 tbs olive oil

1 medium Onion, diced

1 medium Green bell pepper, diced

1 stalk Celery, diced

2 tbs Garlic, minced

1 can (14.5 oz) canned diced tomatoes

1/2 tsp Cayenne pepper

1 tbs creole seasoning

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Chicken Preparation

Marinate the Chicken

In a large bowl, combine buttermilk, salt, black pepper, cayenne, paprika, garlic powder, and onion powder. Add chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Coat the Chicken

In a shallow dish, mix flour with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Remove chicken from the marinade and dredge each piece in the flour mixture, shaking off excess.

Fry the Chicken

In a large heavy skillet or deep fryer, heat vegetable oil to 350°F (175°C). Fry chicken pieces in batches until golden brown and cooked through, about 12-15 minutes per side. Drain on paper towels.

Creamy Grits Preparation

Cook the Grits

In a medium saucepan, bring water and salt to a boil. Slowly whisk in grits, reduce heat to low, and cook, stirring occasionally, until thickened, about 20-25 minutes.

Finish the Grits

Stir in heavy cream and butter until smooth and creamy. Keep warm until ready to serve.

Sautéed Spinach Preparation

Sauté the Spinach

In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add spinach and cook until wilted, about 3-4 minutes. Season with salt and black pepper.

Spicy Creole Sauce Preparation

Make the Sauce

In a saucepan, heat olive oil over medium heat. Add onions, green bell pepper, and celery, and sauté until softened, about 5 minutes. Stir in garlic and cook for another minute. Add diced tomatoes, cayenne pepper, creole seasoning, salt, and black pepper. Simmer for 10-15 minutes.