Fried Chicken Plate Recipe Guide

Fried Chicken Plate Recipe Guide

Introduction:

Fried chicken is one of the most beloved comfort foods around the world. Golden, crispy on the outside, juicy and tender on the inside—served with sides like mashed potatoes, coleslaw, or cornbread, it’s a full plate of satisfaction. This classic southern-style fried chicken plate recipe brings together flavor, texture, and tradition into one unforgettable meal.

Ingredients:

For the Chicken:

• 1 whole chicken (cut into 8–10 pieces) or 1.5 kg drumsticks/thighs
• 2 cups buttermilk (for marination)
• 1 tbsp hot sauce (optional, for extra flavor)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

For the Coating:

• 2 cups all-purpose flour
• 1/4 cup cornstarch (for extra crunch)
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)

For Frying:

• Vegetable oil or peanut oil (for deep frying)

For the Plate Sides (Optional but Delicious):

• Mashed potatoes with gravy
• Creamy coleslaw
• Corn on the cob or cornbread
• Pickles

Instructions:

1. Marinate the Chicken:

• In a large bowl, mix the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder.
• Add the chicken pieces and coat well.
• Cover and refrigerate for 4–8 hours (overnight is best).

2. Prepare the Coating:

• In a separate bowl, whisk together the flour, cornstarch, baking powder, and all spices.
• Remove chicken from the marinade and let excess drip off.
• Dredge each piece in the seasoned flour mixture, pressing firmly to make sure the flour sticks.
• Let rest on a wire rack for 10–15 minutes before frying. This helps the coating adhere.

3. Heat the Oil:

• Pour oil into a deep skillet or fryer to about 2–3 inches deep.
• Heat to 170–180°C (340–360°F).

4. Fry the Chicken:

• Fry in batches, skin-side down first. Don’t overcrowd the pan.
• Fry each batch for 12–15 minutes, turning halfway through, until golden brown and internal temp is 75°C (165°F).
• Place cooked chicken on paper towels or a wire rack to drain excess oil.

Methods:

• Deep Frying: For classic crispy texture.
• Double Coating: Dip chicken back into marinade and flour again for extra crunch.
• Oven-Finishing (optional): After frying, place in oven at 180°C (350°F) for 10 minutes for added crispiness.

History of Fried Chicken:

Fried chicken’s roots are traced back to Scottish and West African cooking traditions. The Scots brought frying techniques, while African slaves introduced deep seasoning and spices. It became a staple in the American South, especially as Sunday or special occasion food, and spread globally, adapting into Korean, Japanese, and Middle Eastern versions.

Benefits:

• Protein-rich meal, especially when paired with healthy sides.
• Comforting and filling, ideal for sharing.
• Can be customized with spices, marinades, and side dishes to suit dietary needs.

Formation (Complete Plate Setup):

Classic Fried Chicken Plate:

• 2 pieces of fried chicken (thigh + drumstick)
• A scoop of mashed potatoes + gravy
• Creamy coleslaw
• Cornbread wedge
• Pickle garnish and hot sauce on the side

Nutritional Facts (Per Serving – 1 Chicken Piece + Sides Approx.):

• Calories: 650 kcal
• Protein: 32g
• Carbohydrates: 45g
• Fat: 38g
• Fiber: 3g
• Sodium: 800mg
• Cholesterol: 110mg

(Values vary based on sides and oil absorption.)

Conclusion:

The Fried Chicken Plate isn’t just food—it’s a celebration of culture, flavor, and comfort. Whether enjoyed at a family gathering, picnic, or weeknight dinner, its crispy coating and juicy inside never fail to impress. Pair it with your favorite southern-style sides, and you’ve got a feast that satisfies both body and soul.

Fried Chicken Lovers:

This dish is adored across the globe:

• In the South, it’s a Sunday must-have.
• In Korea, it’s a bar favorite with beer.
• In Japan, it’s called karaage and is a bento box star.
• In Africa and the Caribbean, fried chicken is often seasoned with bold native spices.