Five Sure Fire Steps To Great Southern Fried Chicken - The Soul Food Experts Blog at - 208656

The Soul Food Experts

Five Sure Fire Steps to Great Southern Fried Chicken 
Nov. 30, 2010 5:13 pm 
Updated: Jun. 29, 2011 10:02 am
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If you’re tired of the same old choices for fried chicken (i.e. KFC, Popeye’s, Louisiana Fried Chicken, etc.) and you absolutely refuse to eat any of the fried chicken (i.e. Swanson, Banquet) from the frozen food section of your supermarket, we have a solution for you here.  In this brief article, we will outline all of the steps necessary (from start to finish) so that anyone can become an expert in preparing southern fried chicken.

It starts with the seasoning preparation.  Most fried chicken recipes leave it to you to come up with the seasoning preparation.   Since the seasoning is everything when it comes to the taste, you have nothing if you don’t have a good seasoning preparation from which to begin.  Therefore, if you do not have a good seasoning, then you are out of luck already.  Here, we strongly recommend that you start with Annabelle’s Soul Food Seasoning and closely follow the recipe below.  This will insure that the chicken will be properly seasoned so all you will have to worry about is the actual frying process.  With practice, you will become more proficient with frying.  Keep in mind the following five tips when frying chicken.

No. 1:  Use a cast iron skillet.  Cast iron skillets are best for even heat distribution and reliable frying at the temperature range required for crispy southern fried chicken.

No. 2: Pour enough oil in the skillet so that the oil is about one inch deep.  This means that the oil will not completely immerse the chicken pieces.  Authentic southern fried chicken is pan fried, which requires a portion of the chicken to be above the oil.

No. 3: Make sure that the oil s one that will cook well at high temperatures like Canola or Corn oil.   Heat oil to approximately 325°F.  The texture of the chicken (i.e. the crispiness) is dependent upon maintaining a high, steady temperature at all times throughout the cooking process.

No.4: Fry chicken in batches.  Be sure not to overcrowd the skillet.   Allow enough room for the chicken to “breathe” in the pan.

No. 5: Do not overuse the oil.  The oil degrades with each use.  Therefore, it is only advisable to use the oil 2-3 times before discarding.  Also, if the oil burns, it should be discarded immediately, irrespective of the number of times it’s been used.


(Annabelle’s Southern Fried Chicken)



One whole frying chicken (5-5-1/4 lbs)

1-1/3 to 1-1/2 tbs. of Annabelle’s Soul Food Seasoning

3 cups of all-purpose bleached flour

Canola oil

¼ whole garlic (our “little secret” ingredient)

Heat oil in a cast iron skillet (the preferred cooking vessel) to approximately 325°.  Be sure to put enough oil in the pan so that the chicken pieces will not be submerged in the oil while cooking.  The oil should cover about 2/3 of the height of the chicken in the skillet.    Remove giblets. Cut chicken into 8 or more pieces.  Wash thoroughly, then drain off excess water.  Sprinkle Annabelle’s Soul Food Seasoning on the chicken pieces, massage seasoning into the pieces inside a large bowl--- thoroughly.  Put the flour in a clean plastic bag.  Flour the chicken in the bag by placing each piece in the bag and shaking.  Be sure to shake off excess flour before placing in skillet.  Place cut-up pieces of whole garlic into heated oil, wait for the garlic pieces to begin to boil in oil. Once the oil reaches the proper temperature, immediately place the chicken pieces into the pan and cook for 30-35 mins, or until golden brown and crispy on both sides, as shown. Turn each piece when it appears to be golden brown on the cooking side.  Try to avoid turning each piece more than 3 times.  It is important to keep the oil at the right temperature in order to achieve the desired level of crispiness.  Remove the pieces once they reach the desired level of crispiness and golden brown color.  Please help keep our secret---- you know, about the garlic.

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Dec. 1, 2010 6:54 am
a few tricks I use for good fried chicken is to soak chicken pieces in buttermilk for a few hours, then pat dry thoroughly before seasoning. After seasoning, put your pieces on a rack in the refrigerator and let them dry out some more.. for about an hour. Then fry according to your favorite method. The coating doesn't fall off and the buttermilk makes the chicken very tender.
Sandra Shaver 
Jun. 29, 2011 9:51 am
I am going to try to find Annabelle's Soul Food Seasoning. Thanks for the recipe.
Sandra Shaver 
Jun. 29, 2011 10:02 am
I am going to try to find Annabelle's Soul Food Seasoning. Thanks for the recipe.
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