Every summer cookout needs chicken. The question is just what type: fried or grilled? Our editors couldn’t settle this debate so we found our favorite of each.
We’ll start with classic southern-style buttermilk fried chicken. There is no substitute and you can enjoy it both hot or cold!
Authentic Southern Buttermilk Fried Chicken
Makes 4 servings and takes an hour.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- 4 eggs
- 1/3 cup water
- 1 cup hot red pepper sauce
- 2 cups self-rising flour
- 1 teaspoon pepper
- To make the seasoning, mix ingredients together and store in an airtight container for up to 6 months.
- In a separate medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
- Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
- Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
For those you, like half our editors, who prefer grilled chicken we’ve got you covered. Click the blue Next button below for the ultimate grilled chicken recipe!