Pat's Southern Fried Chicken Recipe

Name: Pat's Southern Fried Chicken
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 1 (2 1/2-3 lb) whole frying chicken, cut up; 2 cups all-purpose flour; 1 1/2 cups buttermilk; eggs; baking soda; 1 teaspoon black pepper; 1 tablespoon salt; dried basil; dried oregano; Old Bay seasoning; 2-3 inches Crisco shortening for frying; 2 tablespoons paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon cayenne pepper (optional)

Conquer crispy, juicy fried chicken perfection with Pat's foolproof recipe! This isn't your grandma's fried chicken – it's elevated. Three secret tricks ensure a perfectly golden, flavorful crust that stays put: a pre-dredge dusting, the magic of Crisco, and a spacious skillet. Tender, juicy meat awaits, bursting with flavor. Customize your spice blend to match your taste – just remember to double the herbs and spices to compensate for the dredging process. Get ready for rave reviews!

Prep Time 20 mins

Cook Time 70 mins

Calories 543.9 kcal

Protein 40g

Rating 4.8 (8 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pat's Southern Fried Chicken

1 (2 1/2-3 lb) whole frying chicken, cut up
2 cups all-purpose flour
1 1/2 cups buttermilk
eggs
baking soda
1 teaspoon black pepper
1 tablespoon salt
dried basil
dried oregano
Old Bay seasoning
2-3 inches Crisco shortening for frying
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional)

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How to Make Pat's Southern Fried Chicken

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon cayenne pepper (optional).
In a separate shallow dish, lightly dust each chicken piece with 1/2 cup of the flour mixture, ensuring even coverage. This is a crucial step to prevent the coating from falling off.
Dip each dusted chicken piece in buttermilk (1.5 cups), ensuring it's fully coated.
Dredge each chicken piece thoroughly in the remaining flour mixture, pressing gently to adhere the coating.
Heat 2 inches of Crisco in a large skillet over medium-high heat. The oil should reach 300-325°F (150-160°C). Use a thermometer to ensure the correct temperature.
Carefully place the chicken pieces in the hot oil, ensuring they are not overcrowded. Fry in batches if necessary. Overcrowding lowers the oil temperature and results in soggy chicken.
Fry for about 6-8 minutes per side, until golden brown and cooked through. An internal temperature of 165°F (74°C) is essential.
Remove the chicken from the skillet and place it on a wire rack to drain excess oil.
Serve immediately and enjoy your perfectly crispy, juicy Southern Fried Chicken!