If you’re keen to dive straight in, mastering a fried chicken recipe is a great choice.
Fried chicken is loved by many, and it’s not as complicated as it might seem.
In this post, I’m going to walk you through a straightforward fried chicken recipe that’s perfect for beginners.
We’ll cover everything from choosing the right chicken pieces to the simple steps of marinating, coating, and frying.
Ingredients
To serve 4 people, you’ll need:
- Chicken: 8 pieces of chicken (a mix of thighs, drumsticks, and breasts works well)
- Buttermilk: 500 ml (for marinating the chicken, adding tenderness and flavour)
- Flour: 2 cups (all-purpose flour for the coating)
- Eggs: 2 (beaten, for the egg wash)
- Spices for Flour Mixture:
- Salt: 1 tablespoon
- Black pepper: 1 teaspoon (ground)
- Paprika: 2 teaspoons (for that South African warmth)
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Dried herbs (like thyme or oregano): 1 teaspoon
- Oil for Frying: Enough vegetable oil to deep fry, approximately 1 litre, depending on your frying pan or deep fryer
Equipment
- Large mixing bowl
- Two shallow bowls or deep plates (for egg wash and flour mixture)
- Frying pan or deep fryer
- Kitchen tongs
- Cooling rack and baking sheet (to drain excess oil)
- Paper towels (optional, for extra oil absorption)
Instructions
Preparing the Chicken
Marinate the Chicken:
- In a large mixing bowl, pour the buttermilk over the chicken pieces.
- Ensure all pieces are well-coated.
- Cover and refrigerate for at least 1 hour, or overnight for best results.
Preparing the Coating
Mix the Dry Ingredients:
- In one shallow bowl, combine the flour with all the spices (salt, black pepper, paprika, garlic powder, onion powder, and dried herbs).
- Mix well to ensure even distribution of spices.
Prepare the Egg Wash:
- In another shallow bowl, beat the eggs.
- You may add a splash of milk or water to thin it slightly.
Coating the Chicken
Remove Chicken from Buttermilk:
Take the marinated chicken out of the fridge.
Let excess buttermilk drip off, but don’t shake off too much.
Dredge in Flour:
Coat each piece in the seasoned flour mixture.
Ensure it’s well-coated on all sides.
Dip in Egg Wash:
Dip the flour-coated chicken in the beaten eggs.
Let excess drip off.
Dredge Again:
Coat the egg-dipped chicken in the flour mixture once more.
This double coating ensures a crispy exterior.
Frying the Chicken
Heat the Oil:
- In a deep frying pan or fryer, heat the oil to 175°C.
- Use a cooking thermometer to check the temperature, if possible.
Fry the Chicken:
- Carefully place the coated chicken pieces in the hot oil.
- Do not overcrowd the pan; fry in batches if necessary.
- Fry each side for about 10 minutes or until golden brown and cooked through.
- The internal temperature should reach 75°C when checked with a meat thermometer.
Drain the Chicken:
- Use kitchen tongs to remove the chicken from the oil.
- Place on a cooling rack over a baking sheet to drain excess oil.
- Alternatively, you can place them on a plate lined with paper towels.
Serving the Fried Chicken
- Serve hot with sides of your choice. In South Africa, you might enjoy it with pap (a type of maize porridge), coleslaw, or a fresh garden salad.
- Don’t forget to provide plenty of napkins; fried chicken is deliciously messy!
Tips for Perfect Fried Chicken
- Marination Time: The longer you marinate, the more tender and flavourful the chicken.
- Oil Temperature: Maintaining the correct temperature ensures the chicken is crispy outside and cooked inside without absorbing too much oil.
- Resting Time: Letting the fried chicken rest for a few minutes before serving helps retain its juices.
Fried Chicken Side Dishes
1. Pap and Chakalaka
Pap, a traditional South African maize porridge, pairs perfectly with spicy and flavorful Chakalaka, a vegetable relish made with tomatoes, peppers, carrots, beans, and spices.
This combination offers a delightful contrast of smooth, mild pap against the tangy, spicy relish, creating a balanced and hearty accompaniment to the crispy fried chicken.
2. Coleslaw
A refreshing coleslaw, with its crisp shredded cabbage and carrots dressed in a creamy mayonnaise-based sauce, provides a cool and tangy contrast to the rich, crunchy fried chicken.
The acidity and creaminess of coleslaw help cut through the fat, making it a light, refreshing side that cleanses the palate.
3. Potato Salad
A creamy potato salad, made with boiled potatoes, mayonnaise, mustard, diced onions, and fresh herbs, is a classic side that complements the savory flavors of fried chicken.
The soft texture and comforting taste of potato salad offer a satisfying contrast to the crispy chicken, making it a favorite at gatherings.
4. Corn on the Cob
Grilled or boiled corn on the cob, lightly buttered and seasoned with salt and pepper, adds a sweet and smoky flavor that pairs wonderfully with fried chicken.
The juicy kernels and the act of eating corn straight from the cob add a fun and interactive element to the meal.
5. Garlic Bread
Crispy, buttery garlic bread, with its aromatic flavor, is an excellent side for mopping up any leftover juices or sauces.
The garlicky, toasted bread complements the spices of the fried chicken, adding a crunchy texture and rich flavor that enhances the overall dining experience.
6. Baked Beans
Warm, comforting baked beans, slow-cooked in a tomato-based sauce with a hint of sweetness and smokiness, offer a rich and savory side that pairs well with the crispy exterior and juicy interior of fried chicken.
The soft, creamy texture of the beans contrasts nicely with the crunch of the chicken.
7. Green Bean Almondine
Green bean almondine, a dish featuring tender green beans tossed with buttery toasted almonds, garlic, and lemon juice, offers a light and crunchy side that contrasts beautifully with the heaviness of fried chicken.
The nutty and citrusy flavors of the dish add a fresh and vibrant dimension to the meal.