Southern-Style Fried Chicken

posted: 06/30/10

Take Home Chef, Episode 112: Chanelle and Lindsay's Menu


  • 3 teaspoons/about 15 g salt, divided
  • One 4-pound/1.8-kg whole chicken, backbone removed, chicken cut into 8 pieces, skinned (except for wings)
  • 3 cups/700 ml buttermilk
  • 1 1/2 cups/200 g all purpose flour
  • 2 tablespoons/30 ml dry mustard
  • 1 tablespoon/about 6 g paprika
  • 2 teaspoons/about 4 g garlic powder
  • 1 1/2 teaspoons/about 3 g onion powder
  • 3/4 teaspoon/about 1.5 g freshly ground black pepper
  • 3 large eggs
  • 2 tablespoons/30 ml water
  • 6 cups/1.4 liters grapeseed oil or canola oil, for frying
  • Collard Greens


  1. Massage 1 1/2 teaspoons/about 8 g of salt into the chicken pieces. Combine the chicken pieces and buttermilk in a large bowl, and turn the chicken pieces to ensure they are completely coated with the buttermilk.
  2. Cover with plastic and refrigerate for at least 2 hours and up to 1 day. Stir the flour, dry mustard, paprika, garlic powder, onion powder, remaining 1 1/2 teaspoons/about 8 g of salt, and pepper in a medium shallow bowl to blend. Transfer the flour mixture to a baking sheet.
  3. Whisk the eggs and water in the same medium shallow bowl to blend. Preheat the oven to 300?F/150?C. Place a large wok over medium to high heat. Once the wok is hot, add the oil.
  4. Lay the chicken pieces on paper towels to absorb some of the excess moisture, but being careful not to wipe too much of the excess buttermilk off of the chicken pieces. Discard the buttermilk in the bowl.
  5. Carefully dredge each chicken piece in the flour mixture to coat completely. Dredge the flour-coated chicken pieces in the egg wash and then in the flour mixture again to coat completely.
  6. Working in 3 batches, carefully place the coated chicken pieces into the hot oil and cook for 6 minutes on each side or until they are golden brown and almost cooked through.
  7. Using tongs, transfer the chicken pieces to a colander to drain any excess oil. Then place the chicken pieces on paper towels to absorb any remaining excess oil.
  8. Place all the chicken pieces on a heavy baking sheet and bake for 15 minutes or until the chicken pieces are cooked through but still moist and juicy.
  9. Serve with the collard greens and enjoy!
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