Name: The Pirates' Houses Southern Fried Chicken Recipe
Cook time: 5 h
Total time: 5 h
Yield: 8 servings
Ingredients: 8 pieces bone-in chicken pieces (mix of thighs, drumsticks, breasts, wings); 3 cups buttermilk; 2 tbs hot sauce (optional); 3 cups all-purpose flour; 0.5 cups cornstarch; 2 tsp kosher salt; 1 tsp ground black pepper; 2 tsp paprika; 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp dried thyme; 0.25 tsp cayenne pepper; 1 tsp baking powder; 2 whole eggs; 0.5 cups cold water; 1.5 liters vegetable oil (for deep frying); 1 tsp finishing salt (optional); 6 cups mashed potatoes; 4 cups buttered corn; 8 pieces buttermilk biscuits; 1 cup pickles (dill slices)

Method

Southern Fried Chicken

1
Brine / Marinade
Trim any excess skin or fat from chicken pieces. In a large bowl, combine buttermilk and hot sauce (if using). Submerge the chicken pieces in the buttermilk mixture, cover tightly, and refrigerate for at least 4 hours or preferably overnight. This tenderizes the meat and seasons it throughout.
2
Breading mix
About 30 minutes before frying, whisk together flour, cornstarch, kosher salt, black pepper, paprika, onion powder, garlic powder, dried thyme, cayenne pepper, and baking powder in a large shallow dish or rimmed baking sheet. This mixture gives a crispy, well-seasoned crust.
3
Egg wash
In a medium bowl, beat the eggs with cold water until combined. This will be used to help the dry flour adhere to the chicken for a thicker crust.
4
Dredge and rest
Remove chicken from the buttermilk, allowing excess to drip off (do not rinse). First, dredge each piece in the flour mixture, then dip into the egg wash, then dredge again in the flour mixture, pressing firmly so the coating adheres. Place breaded pieces on a wire rack and let rest 15–20 minutes; this helps the crust set and reduces loss of coating when frying.
5
Heat oil
Pour vegetable oil into a deep heavy pot or deep fryer to a depth of about 3–3.5 inches (enough to partially submerge pieces without overflowing). Heat oil to 325°F (160°C) for initial frying. If you don't have a thermometer, test with a small pinch of flour—the oil should sizzle steadily but not smoke.
6
Fry (two-stage method)
Working in batches (do not overcrowd; 3–4 pieces depending on pot size), carefully lower chicken into the oil. Fry at 325°F (160°C) for 10–12 minutes to cook through. Use a slotted spoon or spider to turn pieces halfway for even cooking. Remove pieces and drain on a wire rack set over a sheet tray. Increase oil temperature to 350–360°F (175–180°C). Return chicken to hot oil and fry for an additional 2–4 minutes until deep golden brown and crisp. Internal temperature should read 165°F (74°C) at the thickest part (use an instant-read thermometer). Drain again on a rack and sprinkle with finishing salt if desired.
7
Rest and hold
Let chicken rest 5–10 minutes before serving so juices redistribute. For buffet service, keep on a warm holding tray (about 140–150°F / 60–65°C) on a wire rack to maintain crispness; avoid covering tightly or the crust will steam and soften.

Sides (suggested)

8
Mashed potatoes
Reheat or prepare 6 cups of mashed potatoes and keep warm. If making from scratch: boil peeled, chopped potatoes until tender, drain, mash with butter, warm milk or cream, salt and pepper to taste until smooth and creamy.
9
Buttered corn
Steam or sauté 4 cups of corn kernels with 2 tbsp butter, salt and pepper, heat through and keep warm for service.
10
Buttermilk biscuits
Warm 8 biscuits in a 350°F (175°C) oven for 8–10 minutes until heated through and slightly crisp on the outside. Serve stacked in a warm basket.
11
Plating/Service
Arrange mixed fried chicken pieces on a buffet pan lined with a wire rack. Place sides in chafing dishes or warm serving trays. Provide tongs for chicken, spoons for sides, and a bowl of pickles for cutting through richness. Label items for guests and replenish in small batches to keep chicken crisp.

Southern Fried Chicken Recipe

Ingredients