Southern Pan Fried Chicken

Name: Southern Pan Fried Chicken
Prep time: 1 h 14 min
Cook time: 1 h 14 min
Total time: 1 h 14 min
Yield: 6
Cuisine: Southern
Ingredients: 946 milliliters buttermilk; 1 kilograms bone-in chicken, cut into pieces; 59 milliliters cornstarch; 355 milliliters all-purpose flour; 1 teaspoons fresh ground pepper; 118 milliliters kosher salt; 113 grams bacon or smoked pork shoulder; 2 Tbsps potato flour; 2 teaspoons fine sea salt; 113 grams unsalted butter; 2 liters cold water; 454 grams lard

Southern Pan Fried Chicken might be just the main course you are searching for. One serving contains 890 calories, 53g of protein, and 56g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is typical of Southern cuisine. If you have sea salt, ground pepper, water, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 1 hour and 14 minutes.

Instructions

Rinse chicken under cold running water.

Ingredients you will need

Whole Chicken

Water

Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).

Ingredients you will need

Salt

Whole Chicken

Water

Equipment you will use

Bowl

Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours).

Ingredients you will need

Buttermilk

Whole Chicken

Brine

Water

Salt

Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl.

Ingredients you will need

Buttermilk

Whole Chicken

Equipment you will use

Bowl

Lay chicken on a wire cooling rack set over a sheet pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Wire Rack

Frying Pan

Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess.

Ingredients you will need

Chicken Pieces

Potato Flour

Corn Starch

Sea Salt

Pepper

All Purpose Flour

Equipment you will use

Bowl

Lay chicken parts on the wire cooling rack.

Ingredients you will need

Chicken Pieces

Equipment you will use

Wire Rack

Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack.

Ingredients you will need

Cooked Chicken

Pork Shoulder

Meat

Butter

Bacon

Bone

Lard

Equipment you will use

Wire Rack

Frying Pan

Serve hot or allow to cool to room temperature.

Equipment

Bowl

Wire Rack

Frying Pan

Ingredients

Servings:

946milliliters

buttermilk 1kilograms

bone-in chicken, cut into pieces 59milliliters

cornstarch 355milliliters

all-purpose flour 1teaspoons

fresh ground pepper 118milliliters

kosher salt 113grams

bacon or smoked pork shoulder 2Tbsps

potato flour 2teaspoons

fine sea salt 113grams

unsalted butter 2liters

cold water 454grams

lard

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is J.J. Prum Graacher Himmelreich Spatlese Riesling. It has 4.2 out of 5 stars and a bottle costs about 56 dollars.