There are different ways around the world to make delicious fried chicken, from Korean fried chicken to classic Southern. Needless to say the family loved it, and it is now a staple meal that we make a few times each month. Over the years I began to experiment with different ways to make fried chicken and finally came up with a recipe that I could put my spin on. When I was a kid my grandmother would make fried chicken, usually for Sunday dinner, and it quickly became my favorite meal. It’s crispy and golden on the outside, juicy on the inside, and seasoned to perfection. Article, recipe, and photographs by Marrekus and Krysten Wilkes of Cooks with Soulīuttermilk Southern fried chicken is a traditional soul food dish that our entire family enjoys. Salt your fried chicken while it's still hot and, if you're frying in batches, keep the finished pieces warm in the oven at 200 degrees F.Above: The Best Southern Fried Chicken.The USDA recommends cooking chicken to a minimum of 165 degrees F. Take the temp of your fried chicken: Insert an instant-read thermometer into the chicken to make sure it is fully cooked before moving on to the next batch. When the chicken pieces are a deep golden brown, remove them to a wire cooling rack ( not paper towels) set over a baking sheet to catch any drips.Overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken. Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters. Using tongs, carefully lower chicken pieces into the oil skin-side down.The fried chicken oil temperature should be about 350 degrees F (175 degrees C). Get the fat good and hot before adding the chicken.The fat should be about one inch deep in the skillet, coming about halfway up the food.Choose oils with a high smoke point: vegetable shortening, lard, and peanut oil are all good choices.A heavy-bottomed Dutch oven also works great. You can't beat a heavy cast iron pan for even heat distribution and reliable frying. To get truly golden-brown and crispy chicken, use a cast iron skillet.
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