Fried Chicken

If you grew up watching The Andy Griffith Show, you probably remember Aunt Bea’s cooking as much as you remember Mayberry itself. It was not flashy. It was not complicated. It was steady, dependable, and made with care.

Mayberry may have been fictional, but it felt real. Quiet streets, familiar faces, a home cooked meal waiting at the end of the day. And that is exactly what we are bringing back today with Aunt Bea’s Famous Fried Chicken.

Now I do not believe there was ever a written recipe titled Aunt Bea’s Fried Chicken. This is our tribute. A Southern classic that has graced tables for generations. But I am going to add a few touches of my own to make sure every bite is extra crispy and full of flavor.

And yes, we are double frying it.

You can buy a whole chicken and cut it up yourself, or purchase assorted pieces. Legs, thighs, wings, and breasts all work great.

I prefer leaving the skin on. That skin is going to do a lot of the heavy lifting when it comes to crunch.

Try to avoid overly large pieces. Giant legs take too long to cook and can overbrown before the inside finishes.

If you want tender fried chicken, it starts here.

In a large bowl, combine:

• Buttermilk

• Smoked paprika

• Garlic powder

• Onion powder

• Salt

Stir well. Submerge the chicken completely and coat every piece thoroughly.

Let this marinate at least four hours. Overnight is even better.

The buttermilk contains lactic acid, which gently breaks down the proteins and makes the chicken tender while adding flavor.

In another bowl, mix:

• Flour

• Cornstarch

• Smoked paprika

• Garlic powder

• Onion powder

• Dry mustard

• Kent’s Original Seasoning

• Baking powder

Cornstarch helps the coating stick and crisp. Baking powder gives that crust a little lift.

Now here is the trick that makes it special.

Add a few spoonsful of that buttermilk marinade into the flour mixture and stir it around. You want small clumps to form. That is what creates those shaggy, crispy bits everyone loves.

Remove chicken from the marinade. Let excess drip off.

Press firmly into the flour mixture. Turn and press again so every bit is coated well.

Place each piece on a wire rack and let it rest about 10 minutes.

Heat oil to about 330 degrees. Once the chicken goes in, you want it holding around 325 degrees.

Use a thermometer to monitor both oil temperature and internal chicken temperature.

Do not overcrowd the pan. Cook similar sized pieces together. Flip occasionally.

Fry until the internal temperature reaches about 160 to 165 degrees. Remove to a rack and let rest.

We are not done yet.

Increase oil temperature to 375 degrees.

Return the chicken to the oil for a quick second fry. This step happens fast, so stay close.

Flip once or twice. Remove when beautifully golden and fully cooked.

That second fry is what locks in the crunch.

No fried chicken plate is complete without green beans. All you need are canned green beans, bacon, and Original Seasoning (or salt, pepper, and garlic). 

Shan’s tips:

• Cook down bacon first.

• Add green beans directly into the bacon fat so they absorb flavor.

• Use chicken or beef broth instead of water.

• Do not stir constantly. Let them simmer gently.

• Season near the end of cooking after flavors have developed.

Fresh, frozen, or even a good canned brand will work.

This chicken is crunchy on the outside and tender inside because of that marinade and double fry. Shan’s green beans bring the flavor. Those mashed potatoes round it out.

That is comfort food at its best.

And like we always say, if you are going through hard times, you are not alone. Every day is the best day it can be when you take one step forward and help somebody else.

God bless you, and we will see you down the trail.

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