So you know how to make Southern Fried Chicken, do you? The keys to be able to fry chicken are 3; the seasoning, the coating and the temperature of the oil. These three factors are what make Ella Ween’s chicken consistently the best I’ve ever had.- Jughandle
The Recipe
Fried Chicken via Ella Ween Myer
Great crust, but not too much. Excellent crunch, but not hard to eat. Nice spice flavor, but not too hot. Great cold the next day, but it will not last that long. Unquestionably, the most consistently good fried chicken I have ever eaten. - jughandle
Rest to drain 10 minutes
Servings 6 people
Ingredients
For The Coating Batter:
- 1 raw (1 raw) egg for coating mixture
- 1.5 cups (360 g) buttermilk
For The Seasoned Flour Coating:
- 2 cups (250 g) Self-rising Flour White Lily only
- .5 tsp (0.5 tsp) black pepper
- 2 tsp (2 tsp) paprika or more to taste
To Prep The Chicken:
- 1 whole (1 whole) chicken cut up into 8 parts
- 2 tsp (2 tsp) salt and pepper seasoning
To Fry The Chicken:
- 6 cups (1.34 kg) canola oil or as needed for frying
- 1 tsp (1 tsp) Kosher Salt to sprinkle on chicken after frying
Instructions
Method
- Cut-up a whole chicken and remove the skin - yes, I said remove the skin and retain for future use, but just not in this recipe
- salt and pepper all parts of the chicken
- dip the parts into a mixture of 1 egg and milk or buttermilk
- dip into seasoned self-rising flour to coat all sides, knocking off the extra flour
- In a large 12- inch skillet add canola oil about 1/2 way up the side (4-6 cups)
- Heat oil to around 350-375 deg F
- Add chicken pieces to hot oil but don't crowd
- brown both sides of the chicken getting a nice brown crust on the chicken (about 15 mins)
- Turn the temp down to med and put a tight lid on the pot which steams the chicken as well as fries it
- Cook for 15 mins more covered
- Uncover and cook for another 5-10 mins or until the chicken reads at least 165 but not more than 170 in the white meat (breasts) and 180 in the dark meat (thighs and drumsticks) with an instant read thermometer
- remove the chicken to a drain rack for about 10 mins and immediately sprinkle with salt to taste.
- serve hot or cold
Nutrition Facts
Fried Chicken via Ella Ween Myer
Amount Per Serving
Calories 388
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 1227mg53%
Potassium 140mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 3g3%
Protein 7g14%
Vitamin A 475IU10%
Calcium 77mg8%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.