Born in Tennessee, This Southern Fried Chicken Hack Will Save Your Soul—and Your Sunday!
This Southern fried chicken hack frees up your Sunday—perfect for Tennessee food lovers craving comfort without the hassle. 🌐 #News #Memphis #Tennessee #Food
MEMPHIS, TN — Here in the heart of Memphis, Tennessee, where Sunday dinners are a sacred tradition, finding a way to enjoy crispy, golden fried chicken without spending hours in the kitchen feels like a gift from the good Lord above. This simple hack delivers all the flavor and crunch you crave, while cutting down on time and effort. Whether you’re feeding a crowd or just treating yourself, this method keeps the soul-soothing essence of Southern cooking intact—no fryer required. Here’s how to make it happen.
Why This Hack Works
This approach swaps out the messy deep-frying process for a stovetop-and-oven combo that still yields juicy meat and a crackling crust. It leans on a seasoned flour coating and a quick pan-sear to lock in flavor, followed by a hands-off oven finish. The result? Less cleanup, less stress, and more time to enjoy your Sunday.
What You’ll Need
Here are the ingredients for this no-fuss fried chicken:
- 4-6 bone-in, skin-on chicken thighs or drumsticks
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- 1 cup buttermilk
- 1/4 cup vegetable oil (for the skillet)
Step-by-Step Instructions
Follow these steps to get that Southern fried chicken magic on your table:
- Prep the Chicken: Pat the chicken pieces dry with paper towels—dry skin crisps up better.
- Marinate: Pour the buttermilk into a large bowl, add the chicken, and let it soak for at least 30 minutes (or up to overnight in the fridge for extra tenderness).
- Mix the Coating: In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using. Stir well.
- Coat the Chicken: Remove each piece from the buttermilk, letting excess drip off, then dredge it in the flour mixture until fully coated. Press the flour on to ensure it sticks.
- Sear It: Heat the vegetable oil in a large, oven-safe skillet (cast iron works great) over medium-high heat. Add the chicken, skin-side down, and cook for 3-4 minutes until golden brown. Flip and cook the other side for 2-3 minutes.
- Bake It: Preheat your oven to 375°F. Transfer the skillet with the chicken to the oven and bake for 25-30 minutes, or until the internal temperature hits 165°F.
- Rest and Serve: Let the chicken sit for 5 minutes before digging in—this keeps it juicy.
Pro Tips for Perfection
For an extra-crisp finish, double-dip the chicken: buttermilk, flour, buttermilk, flour again before searing. If you’re short on time, skip the long marinade—30 minutes still does the trick. Pair it with mashed potatoes or biscuits for that full Sunday vibe.
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Frequently Asked Questions About Southern Fried Chicken
Q: Can I use boneless chicken instead of bone-in?
A: Yes, boneless thighs or breasts work, but reduce the baking time to 15-20 minutes to avoid drying them out.
Q: What if I don’t have buttermilk?
A: Mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a substitute.
Q: Can I make this ahead of time?
A: Absolutely—reheat it in the oven at 350°F for 10-15 minutes to keep the crust crisp.
Q: Is this method healthier than traditional frying?
A: It uses less oil than deep-frying, cutting some fat while keeping the flavor you love.
RELATED TOPICS: Food | Lifestyle | Tennessee
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