Dr. Martin Luther King Jr.'s Favorite Southern Pan-Fried Chicken
One of Dr. King's favorite foods - pan-fried chicken - as prepared by Chef Alexander Smalls.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2(3-pound) chickens, each cut into 8 pieces or 4 each legs, thighs, breasts, wings, rinsed with cool water and pat dry with paper towels
- For Marinade
- 2cups buttermilk
- 1tablespoon garlic powder
- 1tablespoon onion powder
- 1tablespoon cayenne pepper
- 1teaspoon sweet paprika
- Salt and pepper
- For Frying
- Peanut, canola, or vegetable oil
- 3 ½cups all-purpose flour
- Salt and pepper
Instructions
Step 1
Gather the ingredients. Rinse the chicken pieces under cool water and pat dry.Step 2
In a large bowl, whisk together the buttermilk, garlic powder, onion powder, cayenne, paprika, salt, and a few grinds of pepper. Add the chicken and toss until coated.Step 3
Refrigerate, covered, for at least 2 hours, preferably overnight. Fry the chicken:Step 4
Remove the chicken from the marinade, shaking off any excess. Place on a platter or plate (discard the marinade). Let the chicken come to room temperature. Meanwhile, gather the remaining ingredients.Step 5
Fill a large cast-iron skillet halfway with oil. Heat over medium-high heat until the oil reaches 350 F.Step 6
Add the flour, salt, and pepper to a wide rimmed plate and. Stir to combine.Step 7
Dredge the chicken pieces in the seasoned flour, shaking off any excess and transfer to another plate or platter.Step 8
Once the oil has reached the right temperature , working in batches to avoid crowding the skillet, add the chicken and fry, undisturbed, until golden brown, 8 to 10 minutes (smaller pieces may need less time).Step 9
Turn the pieces and fry, undisturbed, until golden brown and an instant-read thermometer registers 165 F, 5 to 6 minutes more (larger pieces may need more time). Adjust the heat to maintain the oil temperature, if necessary.Step 10
Drain on a crumpled brown paper bags, paper towels, or a rack set over a rimmed baking sheet. Sprinkle lightly with salt as chicken drains. Serve immediately.