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Marinate chicken in buttermilk and hot sauce >ĭredge chicken in flour and cornstarch > Let us show you how we conjure up the best fried chicken!

Using our combination of ingredients and tips, you are on the fast track to having incredibly juicy and crispy chicken. For the dredge, we use a mixture of flour and cornstarch (one of the secrets to a crispy coating) along with a variety of seasonings. Instead, we marinate the chicken in buttermilk and hot sauce. Our version skips the saltwater brine that some Southern recipes call for. There are different ways around the world to make delicious fried chicken, from Korean fried chicken to classic Southern. Needless to say the family loved it, and it is now a staple meal that we make a few times each month. Over the years I began to experiment with different ways to make fried chicken and finally came up with a recipe that I could put my spin on. When I was a kid my grandmother would make fried chicken, usually for Sunday dinner, and it quickly became my favorite meal. It’s crispy and golden on the outside, juicy on the inside, and seasoned to perfection.

Article, recipe, and photographs by Marrekus and Krysten Wilkes of Cooks with Soulīuttermilk Southern fried chicken is a traditional soul food dish that our entire family enjoys. Toss with your sauce.Above: The Best Southern Fried Chicken. Lightly coat with flour (use rice flour for gluten free) Bake wings in oven for about 40-45 minutes till golden brown then flip them about halfway through baking time, after the first 20 minutes. Technique: Pre-heat oven to 425☏.Lay wings and drumettes on baking sheet.The flour coating gives them a slightly crispier crust vs the un-coated baked wings, however it is still less crispy vs the fried variants. Like the baked with no flour, they aren’t quite as juicy and crispy as the fried variants, however they are still quite delicious. Bake wings in oven for about 40-45 minutes till golden brown then flip them about halfway through baking time, after the first 20 minutes. Technique: Pre-heat oven to 425☏. Lay wings and drumettes on baking sheet.This option is healthier than the deep fried, however they aren’t quite as crispy or juicy as the fried wings. The wings are still juicy and crispy, given that you bake them in a hot enough oven and the you don’t over bake them. OVEN ROASTED OR BAKED, NO FLOUR DREDGING: (PHOTO BELOW)