Beazell's Cook Book

Southern Fried Chicken

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Southern Fried Chicken  




Liquid brine:

4 cups buttermilk

2 tablespoons hot sauce, (optional)

1-2 tablespoon Beazell's Cajun Seasoning



3 pounds chicken, cut up

2 cups all-purpose flour

3 tablespoons Beazell's Cajun Seasoning

Canola or vegetable oil, for frying



To make the brine, whisk together the ingredients in a bowl. Place chicken in a glass casserole dish and pour your brine over it. Cover and refrigerate for at least 3 hours; more if you can. Turn the chicken once while it is marinating.

After the allotted time, pour the chicken into a colander and allow the brine to drain.

Place the flour and Beazell's Cajun Seasoning in a Ziploc bag. Put two to three pieces of chicken in the bag, close and shake well to coat. Remove the chicken from the flour and shake off any excess. Repeat with the remaining chicken. Place chicken on a wire rack while heating the oil. Heat 3 inches of oil in a heavy duty cast iron skillet or other large skillet. The chicken should fry without touching each other. Add the chicken to the hot oil and cook for 7 to 9 minutes on one side. Using tongs turn the chicken and cook for another 7 to 9 minutes on the other side. Remove the chicken and drain on paper towels or wire rack over paper towels. Let the chicken rest 5 minutes before serving.


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