Barbara Ann’s Southern Fried Chicken Recipe

There’s nothing quite like the taste of classic Southern fried chicken. With its crispy golden crust and juicy, flavorful meat, it’s a dish that brings comfort and joy to many. Today, we’re sharing Barbara Ann’s Southern Fried Chicken recipe, a beloved family tradition that’s been passed down through generations. Follow along, and you’ll be serving up a plate of deliciousness that will have everyone coming back for more.

Ingredients

For the Chicken:

• 1 whole chicken, cut into 8 pieces
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional, for a little kick)
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon baking powder
• Vegetable oil, for frying

Instructions

1. Marinate the Chicken:
   • In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight. This will tenderize the chicken and infuse it with flavor.
2. Prepare the Dredge:
   • In another large bowl, whisk together the flour, salt, paprika, black pepper, garlic powder, onion powder, dried thyme, and baking powder. This seasoned flour mixture will create the perfect crust for your chicken.
3. Dredge the Chicken:
   • Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge each piece in the seasoned flour mixture, making sure it’s well coated. For an extra crispy crust, you can dip the chicken back into the buttermilk and then dredge it in the flour mixture again.
4. Heat the Oil:
   • In a large, heavy skillet or Dutch oven, pour in enough vegetable oil to come about halfway up the sides of the skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil maintains the right temperature.
5. Fry the Chicken:
   • Carefully place a few pieces of chicken into the hot oil, being careful not to overcrowd the skillet. Fry the chicken in batches, turning occasionally, until it’s golden brown and cooked through. This should take about 15-20 minutes per batch. The internal temperature of the chicken should reach 165°F (74°C).
6. Drain and Serve:
   • Use tongs to transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. This will help keep the chicken crispy. Let it rest for a few minutes before serving.

Tips for Perfect Fried Chicken

• Use a Thermometer: To ensure your oil is at the right temperature, a kitchen thermometer is essential. If the oil is too hot, the outside will burn before the inside is cooked; if it’s too cool, the chicken will absorb too much oil and become greasy.
• Don’t Overcrowd the Pan: Fry the chicken in batches to avoid lowering the oil temperature too much and to ensure even cooking.
• Resting Time: Allowing the chicken to rest on a wire rack helps maintain its crispiness by preventing it from sitting in its own oil.

Conclusion

Barbara Ann’s Southern Fried Chicken is more than just a meal; it’s a piece of culinary history that brings people together. With its perfectly seasoned crust and juicy interior, this recipe is sure to become a favorite in your household. So, gather your ingredients, heat up that skillet, and get ready to enjoy some of the best fried chicken you’ve ever tasted. Happy cooking!