The popular Publix Fried Chicken is a dish that holds a particular place in the hearts of many. This legendary Southern delicacy has charmed the taste buds of food enthusiasts all around the world with its irresistibly crispy skin and juicy, delicious interior. But what if we told you that the key to making this wonderful treat is right in your own kitchen? As we reveal the secrets behind the Publix Fried Chicken recipe, say goodbye to takeaway and hello to homemade goodness. Put on your apron and prepare to embark on a culinary adventure that will delight your taste senses and impress your guests.
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INGREDIENTS
- 2 lbs of chicken pieces (drumsticks, thighs, or your preferred cuts)
- 2 cups of all-purpose flour
- 1 tablespoon of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of cayenne pepper (adjust to taste for spice level)
- Salt and pepper to season
- 2 cups of buttermilk
- Vegetable oil for frying
INSTRUCTIONS
Marinate the Chicken:
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Put buttermilk, salt, and pepper in a basin.
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Make sure the chicken pieces are well covered by submerging them in the buttermilk mixture.
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After covering the bowl, place it in the fridge to marinate for at least four hours, or better yet, overnight.
Prepare the Coating:
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Combine the flour, paprika, cayenne pepper, onion powder, garlic powder, and salt and pepper in a separate bowl.
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After letting any extra buttermilk fall off each marinated chicken piece, evenly sprinkle it with the seasoned flour mixture.
Heat the Oil:
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Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry to Perfection:
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A couple at a time, carefully drop the coated chicken pieces into the heated oil, being careful not to pack the pan too full.
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Fry till crisp and golden brown, rotating once in a few minutes to ensure even cooking.
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When finished, move the fried chicken to a dish covered with paper towels to absorb any leftover oil using a slotted spoon.
Serve and Enjoy:
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Before serving, give the Publix Fried Chicken a few minutes to rest.
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For the ultimate Southern comfort meal, serve it with a side of mashed potatoes, coleslaw, or your favorite dipping sauce.
Publix Fried Chicken
Taste the delectable delight of handmade Publix Fried Chicken—crispy, golden, and full of flavor from the South. Learn the recipe's secret to bringing the sizzle of perfection and the coziness of comfort into your kitchen.
Ingredients
- 2 lbs of chicken pieces (drumsticks, thighs, or your preferred cuts)
- 2 cups of all-purpose flour
- 1 tablespoon of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of cayenne pepper (adjust to taste for spice level)
- Salt and pepper to season
- 2 cups of buttermilk
- Vegetable oil for frying
Instructions
Marinate the Chicken:
- Put buttermilk, salt, and pepper in a basin.
- Make sure the chicken pieces are well covered by submerging them in the buttermilk mixture.
- After covering the bowl, place it in the fridge to marinate for at least four hours, or better yet, overnight.
Prepare the Coating:
- Combine the flour, paprika, cayenne pepper, onion powder, garlic powder, and salt and pepper in a separate bowl.
- After letting any extra buttermilk fall off each marinated chicken piece, evenly sprinkle it with the seasoned flour mixture.
Heat the Oil:
- Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry to Perfection:
- A couple at a time, carefully drop the coated chicken pieces into the heated oil, being careful not to pack the pan too full.
- Fry till crisp and golden brown, rotating once in a few minutes to ensure even cooking.
- When finished, move the fried chicken to a dish covered with paper towels to absorb any leftover oil using a slotted spoon.
Serve and Enjoy:
- Before serving, give the Publix Fried Chicken a few minutes to rest.
- For the ultimate Southern comfort meal, serve it with a side of mashed potatoes, coleslaw, or your favorite dipping sauce.
Video
Frequently Asked Questions:
1. What makes Publix Fried Chicken so special?
Publix Fried Chicken is famous for its crispy skin and juicy interior, which creates a wonderful combination of flavors. The buttermilk marinade and seasoned flour coating infuses each piece with a delicious flavor.
2. Can I use any type of chicken cuts for this recipe?
Yes, absolutely! Whether you prefer drumsticks, thighs, or wings, Publix Fried Chicken has something for everyone. Choose your favorite cuts or a combination for a wide range of flavors and textures.
3. How long should I marinate the chicken for the best results?
For the best flavor, marinate the chicken in the buttermilk mixture for at least 4 hours, or overnight in the refrigerator. The tastes can now penetrate the flesh.
4. Can I adjust the spice level of the coating?
Of course! The cayenne pepper in the coating adds a spicy kick. Feel free to alter the quantity to your liking. Increase the amount for more heat, or decrease it for a softer flavor.
5. What type of oil is best for frying Publix Fried Chicken?
Because of its high smoke point, vegetable oil is an excellent choice for frying. For the crispiest results, heat the oil to 350°F (175°C) before frying.
6. Can I bake the chicken instead of frying it?
While frying is the conventional method, baking can achieve a similar crispness. Bake the coated chicken at 375°F (190°C) for 15 minutes, or until golden brown and cooked through.
7. How do I store leftover Publix Fried Chicken?
Refrigerate the chicken in an airtight container to keep it crispy. Reheat for a few minutes in the oven to regain crispiness.
8. What are the best side dishes to serve with Publix Fried Chicken?
Publix Fried Chicken goes nicely with traditional Southern sides like coleslaw, mashed potatoes, and biscuits. Pick your favorites for a comprehensive and filling supper.
9. Can I freeze the marinated chicken for later use?
Yes, the chicken in the buttermilk marinade can be frozen. For a quick make-ahead option, thaw it in the refrigerator before coating and frying.
Nutrition Fact –
Note: These are rough estimates and can vary based on specific ingredients and cooking methods.
Calories: Approximately 300-400 calories per serving.
Protein: Around 20-30 grams per serving.
Fat: Approximately 15-25 grams per serving (mainly from the frying oil and some from the chicken skin).
Carbohydrates: About 20-30 grams per serving (mostly from the coating and a small amount from the chicken).
