Who doesn’t love crispy, juicy Southern Fried Chicken? And now with bacon added for depth of flavor without overpowering! The coating adheres to chicken pieces perfectly and is filled with the flavors of the Deep South! Serve alongside potato or macaroni salad and a nice ear of corn. Perfect for picnics too because this bird is great served cold and also travels well! Serves 4
1 fryer chicken, cut into pieces or your favorite pieces
¼ cup, kosher salt
3 tablespoons granulated sugar
3 (or more) cups water
1 1/2 cups milk
1 large egg
1 to 1 1/2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 teaspoons granulated chicken powder (base)
1 teaspoon salt
2 teaspoons poultry seasoning
6-8 ounces bacon, sliced thin, fried and crumbled
Canola oil for frying
In large plastic container, dissolve ¼ cup salt and 3 Tablespoons of granulated sugar in 3 cups water. Remove skin from chicken pieces (optional) and place in container. Add more water if necessary to cover chicken. Place lid on container and place in refrigerator for 2-3 hours. Remove from brine and drain. Continue on to next step or place in the refrigerator for 2-8 hours to “cold dry” the pieces (optional).
Pour milk into a bowl. Add egg and beat with fork until nearly smooth; set aside. In another bowl add flour, seasonings, baking powder, baking soda and chicken powder, mix well with fork. Dredge chicken pieces in flour mixture, dip in milk and egg mixture and again, roll in flour mixture.
In a large deep cast iron skillet fry bacon until crisp. Remove with slotted spoon; drain on paper towel—set aside. Add oil to bacon drippings until about 1″ deep. Heat oil to about 375 degrees and add chicken pieces—do not crowd pieces. You should do this in batches of about 4 pieces at a time. Cook chicken on medium heat for about 8-10 minutes per side or until juices run clear. Transfer chicken pieces to serving platter and top with crumbled bacon. You may also use a deep fryer set at 350 degrees. Add only a couple of pieces at a time and cook for about 15 minutes or until juices run clear.
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Reblogged this on Once Upon a Spice and commented:
The Best Southern Fried Chicken Recipe EVER!!