Recipes
Southern Fried Chicken

Southern Fried Chicken

Crispy, juicy, and well-seasoned, this southern fried chicken recipe is easy to make at home!

Meet the Chef
  • Yield: 8 pieces
  • Prep Time: 24 hr
  • Cook Time: 30 min

Ingredients

Brine
8 chicken thighs, boneless, skin on
2 cups buttermilk
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
1 and 1/2 teaspoons salt
Flour Dredge
3 cups Caputo "00" Chef's Flour
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
2 teaspoons cornstarch
2 teaspoons baking powder
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Instructions

  1. Clean/rinse your chicken thoroughly, and pat it dry with a paper towel. 
  2. In a large bowl, whisk together the brine ingredients: buttermilk, onion powder, garlic powder, paprika, black pepper, and salt until well combined. 
  3. Place the chicken thighs in the buttermilk batter, making sure they’re fully covered. Wrap the bowl with plastic and place it in the refrigerator overnight. 
  4. The next day, remove the chicken from the refrigerator. 
  5. Heat a pot of cooking oil to 350F, making sure to use a thermometer.  
  6. In a large bowl, mix together the dredge ingredients: Caputo "00" Chef's Flour, salt, pepper, garlic powder, cornstarch, and baking powder.  
  7. Piece by piece, remove the chicken from the brine and drain any excess liquid. Place each piece of chicken in the flour bowl and coat it on all sides evenly, making sure no parts of the chicken are visible. 
  8. Once the oil is up to temperature, place the chicken in the pan and cook it until the internal temperature reaches 165F. 
  9. Remove the chicken from the fryer and place it on a paper towel to remove excess oil.
  10. Serve and enjoy!

Products Used In The Recipe

Caputo Caputo
Quick View

Caputo "00" Chef's Flour

$4.49

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About the Chef



Meet Chef Domenico "Mimmo" Tolomeo

Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.