fried chicken
making every pioneer woman recipe: part 27! translation: dinner. trust me when i say this is worth the mess to make!!!! soaking it in the buttermilk overnight makes it. we finally sold our house so i haven’t cooked much… but this was amazing and now prepared to get back to my cooking!!
ingredients:
2 cut-up fryer chickens
1 quart plus ¼ cup buttermilk (if you don’t have any, see In the Morning)
5 cups all-purpose flour
3 tablespoons seasoned salt, such as Lawry’s
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon cayenne pepper, or to taste (optional)
¼ cup milk
Canola or vegetable oil for frying
ingredients:
1. Thoroughly rinse the chicken, then cover all the pieces with the quart of buttermilk and soak in the fridge overnight, or up to 24 hours. My mom always did it this way. When you’re ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take off the chill.
2. In the meantime, preheat the oven to 350°F and mix up the breading:
Place the flour, seasoned salt, pepper, thyme, paprika, and cayenne (extra cayenne if you like heat) in a very large bowl. Stir together well.
3. In a small bowl, combine the ¼ cup buttermilk and the milk. Pour the milk mixture into the flour and, with a pastry cutter or fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy.
4. Heat 1½ inches of oil in a deep skillet or Dutch oven over medium-high heat until a thermometer reaches 365ºF. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
5. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
6. Add the chicken to the oil 3 or 4 pieces at a time. Make sure they aren’t sticking together, then cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn’t getting too brown. Turn the pieces over, cover again, and cook 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn’t burn. Keep in mind that we’ll finish cooking the chicken in the oven, and it will continue to brown.
7. Place the chicken on a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, bake the chicken for 15 minutes, to finish the cooking process. Sometimes I’ll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through. If any pink (juice or meat) is visible, the chicken needs to continue cooking in the oven.
If you’re like me, the secret to truly great fried chicken lies in the marination. Soaking your chicken overnight in buttermilk not only tenderizes the meat but also adds a subtle tang that enhances the flavor immensely. I've tried shortcuts before, skipping the soak, but always felt the resulting chicken lacked that signature juiciness and crispiness. When coating the chicken, mixing a little buttermilk and milk into the flour mixture results in a lumpy batter that sticks beautifully. This trick ensures you get that extra crispy breading every time. While frying, maintaining the oil temperature at around 365°F is critical. Too hot, and the breading burns before the chicken is cooked inside; too cool, and it becomes greasy. I recommend using a thermometer, especially if you’re new to frying. After frying, finishing the chicken in the oven is an excellent step that some people overlook. It guarantees the chicken cooks through without burning the crust. I usually check the largest piece for doneness by cutting into it; if there's any pink, I keep it in the oven a bit longer. For added flavor, consider experimenting with the seasoning mix. The combination of paprika, thyme, and cayenne pepper gives a balanced heat and earthiness, but you can adjust these to your liking. Using a seasoned salt like Lawry’s is a quick way to enhance the overall taste. This recipe brings a warm, comforting feeling reminiscent of classic Southern cooking, making it perfect for family dinners or special occasions. Be ready to embrace a little mess because the results are absolutely worth it, just as shared in the original pioneer woman style. It's a wonderful way to reconnect with traditional cooking methods while enjoying a delicious and satisfying meal.
