Recipe For Publix Fried Chicken
Publix Fried Chicken is known for its crispy, golden-brown coating and juicy, tender meat. The recipe typically involves marinating chicken pieces in buttermilk or seasoned brine, then dredging them in a seasoned flour mixture. The chicken is deep-fried until perfectly crispy on the outside while remaining moist inside. Key seasonings often include salt, pepper, garlic powder, and paprika. It’s a beloved Southern-style dish, ideal for picnics, parties, or a comforting family dinner.
Equipment
- Large mixing bowls
- Shallow dish (for dredging)
- Frying pan or deep fryer
- Tongs or slotted spoon
- Paper towels (for draining excess oil)
- Meat thermometer (optional)
Ingredients
- 8 pieces of chicken breast, thigh, and wings
- Vegetable oil for frying
- Peanut oil enough to submerge the chicken pieces
- 2 cups buttermilk
- Club soda soda water
- 1/2 cup Dirty Bird rub or your favorite chicken seasoning blend with 13 herbs and spices
- 1 tbsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 cup cornstarch
- 1 tbsp salt
- 2 cups all-purpose flour
Instructions
Marinate the Chicken:
- In a large mixing bowl, combine 2 cups of buttermilk, 1/2 cup Dirty Bird rub (or your favorite seasoning blend), black pepper, paprika, and garlic powder.
- Stir until the seasoning is fully mixed into the buttermilk. Place the chicken pieces into the bowl, ensuring they are fully submerged in the marinade.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Prepare the Dredging Mixture:
- In a shallow dish, mix together 2 cups of all-purpose flour, cornstarch, and 1 tbsp salt. This will create the coating for your chicken.
Heat the Oil:
- In a large frying pan or deep fryer, heat enough peanut oil to fully submerge the chicken pieces. The oil should reach a temperature of 350-375°F.
- You can test the temperature by dropping a small amount of flour into the oil; if it sizzles immediately, the oil is ready.
Coat the Chicken:
- Remove the chicken from the buttermilk marinade. Allow any excess liquid to drip off. Dredge each chicken piece in the flour mixture, pressing lightly to ensure a thick, even coating.
Fry the Chicken:
- Carefully place the chicken pieces into the hot oil, working in batches if necessary. Fry the chicken for about 12-15 minutes per side, or until golden brown and cooked through.
- The internal temperature should reach 165°F.
Drain and Serve:
- Use tongs or a slotted spoon to remove the chicken from the oil and place it on paper towels to drain excess oil. Let the chicken rest for a few minutes before serving.