Can you keep a secret? I thought not, but I am going to tell you anyway. This is a secret that I am happy to share with you. And that is that the secret to Light and Crispy Southern Fried Chicken is using a combination of self-rising flour and rice flour. I don’t fry food that often but when I do, I want it to be light and crispy. I have been using rice flour instead of self-rising flour in my fish tacos for quite a while and it is really good. The other secret is the seasoning. Not only with chicken but with any food you want to fry, you really have to season it generously. I really want you to get familiar with your spice rack. Take some spices and sprinkle a little on a plate, dip your finger in and give a little taste. Don’t be scared. Play with combinations of spices till you find your favorites. If you want to cook good or better food, YOU HAVE TO USE SPICES!!! I repeat, YOU HAVE TO USE SPICES. Spices are your friend, trust me! So get them out and whip up something good, starting with this fried chicken! Enjoy! Afiyet Olsun!
- 1 Whole Chicken, cut up Country style
- ½ Cup Sour Cream
- ¼ Cup Milk
- Dry Spices:
- ½ Tablespoon Salt
- 1 Tablespoon Chili Powder
- 1 Tablespoon Paprika
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Crushed Red Pepper
- For the Dredge:
- 1 Tablespoon Salt
- 1 Tablespoon Chili Powder
- 1 Tablespoon Paprika
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- ½ Cup Self-Rising Flour
- 1½ Cups Rice Flour
- 1-2 Cups Cooking Oil (More or Less Depending on the pan you use) *For best results, use a cast iron skillet.
- Mix the sour cream and milk in a container that will hold all the chicken and has a lid. Whisk well.
- Place the dried spices on a plate and mix well.
- Place each piece of chicken in the spice mixture and coat.
- Then place the coated chicken into the sour cream mixture. Massage the sour cream mixture into the chicken.
- Put the lid on the container and place in the refrigerator for at least 1 hour but overnight or 24 hours is best.
- Remove the chicken from the fridge and leave on the counter not more than 30 minutes.
- Use CAUTION when cooking with hot oil. NEVER LEAVE HOT OIL UNATTENDED WHILE COOKING.
- Make sure you have enough oil in whatever skillet or fryer you are using. Turn the temperature to 350 degrees. If you are using a frying pan or other pan, fill no more than half way with cooking oil and use a thermometer to maintain the temperature at 350 degrees.
- Now mix the flour, rice flour and remaining spices in a shallow dish.
- Pour a little over half of the flour mixture over the marinating chicken. Use a glove to coat the chicken.
- One at a time, take the chicken from the batter mixture and press into the remaining flour and spice mixture. Coat all sides evenly. Place on a plate or cookie sheet to rest until ready to fry.
- When the oil is heated, place the chicken in the skillet or fryer and fry until golden about 15-18 minutes on one side, then turn and cook about 15-18 minutes on the other side.
- Place the chicken in the oil in this order: breast first, then the back and thighs, then the legs and lastly, the wings. If necessary, fry in batches. Also you can keep the chicken warm if you are cooking in batches by placing in the oven that has been heated to 200 degrees.
- Once the chicken is cooked. Drain it on a cookie rack to remove excess oil.
- I always use a thermometer to make sure my chicken is done. You should insert your thermometer next to the bone in the thickest part of the meat. It should read 165 degrees.
- Serve hot with hot sauce if you like. Enjoy! Afiyet olsun!
