Brown Paper Bag Fried Chicken

Serves 4-6

Brown Paper Bag Fried Chicken

My Mom was in the final stretch of her pregnancy with us (me and my twin brother, Daniel) and she was craving fried chicken. She heated up the shortening in the cast iron skillet and put the chicken in the brown paper bag. Before she could put the chicken in the skillet, her water broke! I guess fried chicken has been a favorite of mine for a good reason. I’ve always enjoyed as a child watching my Mom make fried chicken throughout the years. Her recipe has a few simple ingredients, but has always been a dish that I crave, especially with a side of rice and gravy.

My husband and I love to search out the best fried chicken whenever we travel to the South. This recipe inspired me to create my own fried chicken that checked all the boxes for me: extra crispy, flavorful, and juicy.

Brining Ingredients

  • 1½ cups of buttermilk
  • 2 Tablespoons of Kosher salt (I used Diamond crystal)
  • 1½ Tablespoons of sugar
  • 1½ teaspoons of paprika
  • 1 teaspoon of black peppercorns
  • 3 bay leaves
  • 6 garlic cloves, smashed
  • 3 lbs of chicken (any assortment), bone-in and skin-on

Dredging and Frying Ingredients

  • 1½ cup of all purpose flour
  • 1½ cup of rice flour
  • 2 teaspoon of baking powder
  • 2 teaspoon of Kosher salt
  • 2 teaspoon of garlic powder
  • 2 teaspoon of black pepper
  • 2 teaspoon paprika
  • *Vegetable shortening for frying

Brining Directions

  • 1. Place all ingredients in a bowl and stir to combine.
  • 2. Add chicken and make sure all pieces are well-coated.
  • 3. Cover with plastic wrap and refrigerate for 3-4 hours, or overnight.

Dredging and Frying Directions

  • 1. Whisk all ingredients together in a bowl and add to a brown paper bag.
  • 2. Remove half of the chicken and shake off excess brine. Place in the bag and shake until the chicken is evenly coated. Repeat with the remaining chicken.
  • 3. Transfer the coated chicken to a wire rack set on a rimmed baking sheet.
  • 4. Add vegetable shortening to a 12 inch, straight-sided cast-iron skillet enough for 2 inches of oil when melted. Heat to 325 F over medium heat, measuring with a candy thermometer.
  • 5. Working in batches, place chicken skin side down. The temperature should drop to 300 F. Adjust to maintain a steady temperature of 300 F to 325 F for the duration of the cooking time.
  • 6. Fry the chicken on one side until golden brown, approximately 7-8 minutes. Turn over and continue cooking for an additional 7 minutes until golden brown and meat thermometer reads 175 F for thighs/legs and 160 F for the thickest part of the breast (USDA recommends the breast be 165 F for safety).

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