The Best Southern Fried Chicken is succulent chicken with uncomplicated ingredients, flour, milk, salt, and pepper.
BABE'S CHICKEN DINNER HOUSE COPYCAT
Babe's is known for its saltwater brining and double dipping, which are the keys to enhancing the flavor of its fried chicken without overpowering it.
My favorite fried chicken is a simple, perfectly cooked chicken.
It all started the first time my son took me to eat at the original Babe's Chicken Dinner House in Roanoke, Texas.
One of their trademarks is that they serve up family style, which is my favorite.
It makes you feel like you are eating at home.
Babe's chicken is the most flavorful because its uncomplicated ingredients enhance its flavor without overpowering it.
They marinate the chicken in a simple salt water solution for 24-36 hours.
Their secret to the amazing crunchy flavor is double-dipping the chicken in milk, salt, and pepper.
How simple is that?
Now you know why this is my favorite, Simple, Crunchy, Juicy, Flavorful Fried Chicken!
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR THE BEST SOUTHERN FRIED CHICKEN
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for The Best Southern Fried Chicken and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST SOUTHERN FRIED CHICKEN
Ratio for salt water brining chicken. A good ratio for brining chicken is four teaspoons of kosher salt per one quart of water chicken.
Bring the chicken to room temperature. Dropping cold chicken in hot oil will lower its temperature too much to fry it evenly. The outside will crisp up, but the center will still be raw.
Double Dipping is a must. The best way to ensure the breading will stay on the chicken is to double down on the flour. This creates a super thick, extra crispy coating on your chicken. After dredging the chicken in seasoned flour, dip it into the milk mixture and place it back into the seasoned flour. Then, repeat the process, dipping it into the milk before finishing in the flour once again.
How to keep the chicken crispy. After you’ve finished frying the first batch of chicken, don’t let it get cold and soggy sitting on a pile of paper towels. Keep it in a 250°F oven! Placing the fried chicken on an ovenproof cooling rack set inside a baking sheet pan is the best way to keep the coating from getting soggy.
Crisco is preferred. I prefer to fry the chicken in Crisco vegetable shortening, but a high smoking point oil is necessary. I recommend using peanut oil.
No crowding. One of the most common frying mistakes is overcrowding the pan. When you add too many pieces at once, the temperature drops, and you’ll end up with soggy breading. It is a labor intense process to have to fry multiple batches of chicken, but you have to if you want chicken that’s crispy and crunchy.
WHAT YOU NEED TO PREPARE THE BEST SOUTHERN FRIED CHICKEN
2 gallon resealable bags
Water
Kosher salt
Chicken pieces (thighs and breast)
Crisco shortening
Flour
Salt
Coarse black pepper
Whole milk
Kosher salt
Chicken pieces (thighs and breast)
Crisco shortening
Flour
Salt
Coarse black pepper
Whole milk
HOW TO PREPARE THE BEST SOUTHERN FRIED CHICKEN
Heat 2 cups of water to boiling in a medium saucepan and add the salt. Stir until all is dissolved; add the rest of the 2 quarts of water that has been chilled.
Set the salt water solution in the refrigerator until the solution is very cold.
Remove from the refrigerator. Line a resealable bag with a large bowl, and pour the solution into the bag.
Rinse the chicken pieces with cold water and place them in the brine.
Seal the bag and set it in the refrigerator for 24-36 hours.
Turn the bag side to side to mix the water around the chicken every 8 hours. (See note below.)
When ready to fry, spoon shortening into a cast iron skillet or a heavy gauge pan and heat on medium-high. Mix the flour, salt, and pepper in a paper bag or a large dish.
Drain and rinse the chicken, laying each piece on a sheet pan. (Rinsing the chicken is really important.)
In a medium bowl, mix milk, salt, and pepper; set aside. Pick one piece of chicken up at a time and coat it in the flour mixture (first dip). Then, lay the chicken on another clean sheet pan until each piece has been coated. Start with the first coated piece, dip it in the milk mixture, then dip it in the flour mixture, laying it on the same sheet pan.
Repeat the process (second dip) until all the chicken has been double dipped,.
Place coated chicken in the hot grease one at a time.
Fry each side for approximately 6-8 minutes or until golden brown in color.
The total cooking time for each piece will be about 12 to 15 minutes. You can check with a meat thermometer; it must reach 165 F.
Place the chicken on a cooking rack and bake in a warm oven until all the pieces are fried.
If there is not enough brine, make more. The amount you need will depend on the size of your chicken pieces.
