Ww Southern Style Fried Chicken
Bring the flavors of the South to your kitchen with this irresistibly crispy and juicy WW Southern Style Fried Chicken recipe. Perfectly seasoned with a blend of paprika, garlic powder, onion powder, and a touch of cayenne for a bold kick, this dish features tender chicken marinated in tangy buttermilk and hot sauce for unparalleled flavor and succulence. The secret to its golden, crunchy crust lies in the double-duty coating of flour and cornstarch, combined with baking powder for an extra-light texture. Fried to perfection and ready in under an hour (excluding marinating time), it’s the quintessential comfort food that pairs beautifully with classic sides like creamy coleslaw or buttery cornbread. This down-home delight is guaranteed to impress at family dinners or weekend gatherings.
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Recipe Information
Ingredients
- 8 pieces Chicken (drumsticks, thighs, wings, or breasts)
- 2 cups Buttermilk
- 1 tablespoon Hot sauce
- 2 cups All-purpose flour
- 1 tablespoon Cornstarch
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Baking powder
- 4 cups Vegetable oil (for frying)
Instructions
Start by prepping the chicken. If the chicken pieces are large, cut them into smaller portions. Pat the pieces dry with a paper towel.
In a large bowl, mix the buttermilk and hot sauce. Submerge the chicken in the mixture, cover, and refrigerate for at least 4 hours, preferably overnight, to tenderize and flavor the meat.
In a separate large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder. Mix thoroughly to create your seasoned coating.
Remove the chicken from the buttermilk soak, allowing any excess liquid to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating.
Place the coated chicken on a wire rack and allow it to rest for 10-15 minutes. This step helps the breading adhere better during frying.
In a large, heavy pot, Dutch oven, or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain the proper temperature throughout frying for the best results.
Carefully lower 2-3 pieces of chicken into the hot oil at a time, ensuring not to overcrowd the pot. Fry each batch for 10-12 minutes, flipping halfway through, until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Avoid using paper towels, as they can make the crust soggy.
Repeat the frying process with the remaining chicken pieces, ensuring the oil temperature remains consistent.
Allow the chicken to cool slightly before serving. Pair with classic Southern sides like coleslaw, cornbread, or mashed potatoes for an authentic experience.
Nutrition Facts
Calories |
10708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 994.7 g | 1275% | |
| Saturated Fat | 153.1 g | 765% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 6652 mg | 289% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 25.4 g | ||
| Protein | 291.4 g | 583% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 739 mg | 57% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3290 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
