According to Wikipedia, the origin of fried chicken in the southern United States can be traced to Scottish and West African cuisine. Scottish fried chicken was cooked in fat, but unseasoned. West African fried chicken was seasoned, battered, and cooked in palm oil. Scottish frying techniques and African seasoning techniques were used in the American South by enslaved Africans. What’s also interesting to note is up until the early 1900s, fried chicken was usually reserved for special occasions and holidays. And, fried chicken became a go-to dish due to the fact that it traveled well in an era before refrigeration. If you enjoy this recipe, click here for more chicken dishes.
you will need
4 lbs combination of drumsticks & chicken thighs
3 cups flour
1 cup cornstarch
1 teaspoon each: paprika, onion powder, cayenne, garlic powder, cumin
2 teaspoons baking powder
canola or peanut oil for frying
Place chicken in a large bowl and cover with buttermilk. Cover the bowl and refrigerate for at least 3 hours or overnight. In another bowl, combine flour, cornstarch, and seasonings. Remove chicken from the fridge. Dredge chicken in flour mixture. Place on a wire rack. Allow chicken to come to room temperature before frying. Heat the oil in a deep, heavy skillet to 350f (180c). Fry the chicken, a few pieces at a time (don’t overcrowd), for about 10 minutes on each side, or until golden brown and thoroughly cooked. Remove cooked chicken and place on a wire rack. Sprinkle with a bit of sea salt and serve.
the culinary chase’s note:
Buttermilk is key to keeping the chicken moist and juicy. Enjoy!