Straight-Up, Down-Home Southern Fried Chicken with Honey
September 4, 2009
My favorite Fried Chicken- EVER!!! —
broiler/fryer chicken, cut into 8 pieces
hot sauce, Louisiana style
flour, for dredging
peanut oil, for frying
Good quality bacon fat
large cast-iron skillet, at least 12in.
In This Recipe
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Marinate chicken in buttermilk and hotsauce overnight, or at least 12 hours.
Make a rub with garlic and onion powders, paprika, cayenne, 1 Tablespoon salt & 1 teaspoon black pepper.
Heat bacon fat and enough peanut oil to come up 1/8 inch up the side of the skillet. Heat oil to 325.
Remove chicken from marinade, season with rub.
Dredge in flour.
Fry. maintain oil temp, about 10-12 min per side depending on thickness of the chicken. 180 internal temp.
Drain on brown papper bags or paper towels. Serve with honey.
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July 4, 2013
This sounds amazing, and it looks gorgeous. Makes me want to rush out and buy a chicken to fry. I've got to dig out my Gran's old cast iron chicken fryer. I bet it makes the crust even better. Thanks for a great recipe.
March 16, 2010
Stefano, sei sempre Bravo, the marinade is great.
September 17, 2009
Il pollo fritto è il mio piatto americano preferito ma non sapevo come cucinarlo, proverò questa ricetta. La hot sauce Louisiana style ovviamente qui non c'è ma metterò il peperoncino. Bella foto...fa venire voglia di mangiarlo il pollo!