You don’t have to be a “Colonel,” a “Sailor,” visit a “shack,” or know some “Chick” to enjoy some of the most delicious fried chicken you’ve ever laid your lips on.
Best of all, once you have all the basic ingredients and the “inside” tips, you won’t have to wait in long lines, pay a small fortune, or even leave your kitchen to enjoy it. Wouldn’t that be a “delight”?
Come on, secrets you say? It IS, after all, just fried chicken, right? Yes—and no. Yes, of course it is chicken. But it’s what you do with that great Cattleman’s chicken once you bring it home that makes ALL the difference.
There are six important differences between deep-fried chicken and REALLY good Southern fried chicken.
These are the difference makers:
- Adding moisture, flavor and tenderness by brining it first.
- Have a recipe for a GREAT seasoned flour.
- Flour it twice (We’ll explain…)
- Pan-fry in a shallow skillet versus total immersion in a deep fat fryer.
- Fry it low and slow (We’ll explain that too)
- After frying, let it rest on a wire rack
Ok, let’s get right to it.
Difference #1: Brining or Buttermilk
We’ve covered this a bit in a blog right here on our website entitled: Are Your Grilled Chicken Breasts Dry, Tough. Lack Flavor? We Have Your “Solution”. You can use the recipe we have there, too.
There are also pre-packaged brines you can buy—all you have to do is add water. Bottom line: the more hydration and flavor you add to your chicken before flouring, the better your final cooked results will be.
ALL the best fried chicken places brine their chicken for a VERY good reason, and you should too. It’s easy and cheap—you just need to pre-plan enough time for it to work its magic. You should brine your chicken for a minimum of 1 hour, even better if for many hours, or overnight.
Your second option for brining (and it does the SAME thing with a bit less bother) is to use a quality buttermilk.
So, you ask, why don’t the chicken places use buttermilk? Because buttermilk, while terrific, is more expensive. The BIG chicken place can’t really afford it, even though it produces an exceptional result. Having said that, many of their brines imitate it.
Whichever you choose, here’s an additional tip to help more of that delicious seasoned flour stick to your chicken before frying: after your chicken is finished brining, whisk in 1 extra-large egg for every cup of brine or buttermilk, then place your chicken back in this mixture for a moment or two before flouring.
Difference #2: Use a Good, Seasoned Flour
There are some seasoned flours on the market you might like, or you can make your own and adjust the seasonings to make it all your own. Here’s one that we think you’ll really enjoy. You can make it in a larger batch and store the extra in your pantry:
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3 cups All-Purpose Flour (see note below)
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1 cup Cornstarch
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1 tablespoon Fine Salt
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1 teaspoon Dry Thyme
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2 teaspoons Rubbed Sage
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1 teaspoon Crushed Oregano
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1 teaspoon Celery Salt
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½ tablespoon Ground Black Pepper
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2 tablespoons Dry Mustard Powder
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2 tablespoons Chili Powder
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2 tablespoons Granulated Garlic
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½ teaspoon Ground Rosemary
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½ teaspoon Ground Coriander
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1 tablespoon Ground White Pepper
Note: Regarding the flour, you can experiment with “self-rising” flour, which has a leavening agent (baking powder) added. It will make your fried chicken crust a bit “puffier” and lighter—you may or may not prefer it that way, but it’s an option.
Difference #3: Flour It Twice
Once you remove your chicken from its egg-fortified brine or buttermilk, shake off the excess and generously roll it in your seasoned flour. Set each piece aside to let the moisture of the brined chicken bond with the flour.
Let it rest at least 30 minutes, then re-flour it just before placing each piece in your hot oil. This will give a better coating outcome—thicker, crunchier, and maximized flavor.
Difference #4: Use a Shallow Skillet
Traditionally, Southern fried chicken is pan-fried in a skillet—often cast iron—which helps maintain a constant cooking temperature due to its thickness.
Close-up view of fried chicken frying in a cast-iron frying pan
Filling the skillet about 1/3 of the way with oil is typically the right amount. The oil will nearly cover the chicken when it’s added.
What kind of oil? Purists might say lard, but more common choices are canola, vegetable, or peanut oil.
Difference #5: Fry Lower and Slower
Many people make the mistake of frying chicken at too high a temperature—350–375°F—until it’s browned. Unfortunately, the chicken is often not fully cooked to the recommended internal temperature of 165°F, so it ends up in the oven anyway.
The best temperature for Southern fried chicken is slightly lower for a longer period. Start pan-frying at 350°F, which will likely reduce to 300–325°F once the chicken is added. Cook at this temperature for about 10 minutes, turning the pieces once or twice as they become golden brown.
Approximately 75% of the cooking should be at 300–325°F. This ensures the chicken fully cooks in the oil without needing the oven. Test the thickest pieces with an instant-read thermometer—when they reach about 160°F, turn the heat back up to 350°F to crisp the chicken and reach the final 165°F.
Having an oven set aside at 300°F is not a bad idea for reheating large batches.
Difference #6: Properly Rest Your Cooked Chicken
Everyone is tempted to remove fried chicken from the hot oil and place it on paper towels. Not a good idea—hot chicken creates steam that rises and soaks into the crispy crust you worked hard to create.
Not such a good idea.
Hot chicken placed on paper towels creates steam, which then rises and soaks into your crispy crust that you’ve worked so hard to create (and enjoy).
Have you ever noticed what the chicken shops do? They place the chicken on wire racks a half-inch or more above solid sheet pans. Any excess oil can drip off, and the chicken doesn’t get soggy. It’s exactly what you should do too.
Armed with these six tips, pick up a package (or two, or three) of chicken from Cattleman’s and try one—or all—of them the next time you’re in the mood for fried chicken. We’d love to hear about your success stories!
