Best Southern Fried Chicken

 

and 175°F (79°C) for dark meat. If the crust is brown but the chicken isn’t done, remove it and finish in a 350°F (175°C) oven on a wire rack. The Rest:· As the chicken finishes, place it on a clean wire rack set over a baking sheet. Do not place it on paper towels. The rack keeps the bottom crust crispy.· Let it rest for at least 10 minutes before serving. This allows the juices to redistribute. Pro Tips for the Absolute Best Results: · The Oil Temperature is Everything: Too hot, and the outside burns before the inside cooks. Too cool, and the chicken will be greasy. Maintain 325°F.· Use a Heavy Pot: Cast iron is ideal because it retains heat perfectly, preventing temperature crashes when you add the chicken.· Don’t Crowd the Pot: Adding too many pieces at once will drastically lower the oil temp. Fry in small batches.· Season Liberally: Season every layer—the brine, the dredge. That’s where the flavor comes from.· The Wire Rack: This is the secret to keeping the entire piece crispy, not just the top.· Lard or Shortening: For the most authentic, old-fashioned flavor, use a blend of vegetable oil and melted lard or hydrogenated shortening. What to Serve With It: · Classic sides: Creamy mashed potatoes with gravy, collard greens, mac and cheese, coleslaw, and buttery biscuits.· A drizzle of hot honey is a modern, delicious twist. This is the real deal. It takes a little time and care, but the result is the best Southern Fried Chicken you’ll ever make. Enjoy