Southern Fried Chicken


Makes 6 servings


1 (3- to 4-lb) chicken, cut into 8 pieces, trimmed of fat
4 tablespoons Chef Paul Prudhomme’s Meat Magic®, in all
1 teaspoon Kosher salt
1 teaspoon garlic, granulated
2 tablespoons Chef Paul Prudhomme’s Magic Pepper Sauce®
2 tablespoons mustard
2 tablespoons buttermilk
3 cups all-purpose flour
3 cups canola oil

How To Prepare

Place chicken pieces in a mixing bowl and season with 2 tablespoons Meat Magic®, salt and garlic. Mix well with hands to evenly coat the chicken. In another bowl, mix Magic Pepper Sauce®, mustard, buttermilk, and 2 teaspoons Meat Magic® together, then place seasoned chicken in the wet mixture and coat well. Cover and refrigerate for a minimum of 2 hours. For best flavor, marinate overnight.

Remove chicken from refrigerator and let sit out at room temperature (this will help the chicken cook more evenly). Add oil to a cast iron skillet or Dutch oven and heat on medium heat until the temperature reaches 325°F. In a large mixing bowl, mix flour and the remaining Meat Magic® together. Once oil reaches 325°, dredge half of the chicken in the seasoned flour and coat well. Carefully drop breaded chicken into the hot oil. Fry chicken for 9 minutes per side, being sure to move the chicken pieces around every few minutes to prevent scorching. Flip pieces over and cook for another 9 minutes. Remove chicken and drain on a paper towel-lined pan. Insert a meat thermometer into one of the thighs to check that internal temperature is at least 170° and the juices run clear once the thermometer is removed. If juices run red, place thighs back in pan and cook for 3 to 5 more minutes flipping every minute or so until chicken is done. Repeat the breading and cooking process until all pieces are fried.

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