Lunch: The Ultimate Southern Fried Chicken

Recipe by Shaun Doty This fried chicken from chef Shaun Doty of Bantam Biddy in Atlanta is a no-fail, no-fuss version of classic fried chicken with a perfectly crunchy seasoned crust (the trick is the cornstarch) and juicy meat.

Ingredients

6 large eggs
kosher salt
3 c. all-purpose flour
1/2 c. cornstarch
1 1/2 tbsp. garlic powder
1 tsp. paprika
1 tsp. crushed red pepper
Freshly ground black pepper
1 Chicken
vegetable oil

Instructions

In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt, and 1 teaspoon of black pepper.
Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.
In a large cast-iron skillet, heat 3/4 inch of oil to 360 degrees F. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165 degrees F, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

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