Country style chicken, a dish synonymous with Southern comfort and hearty family meals, is far more than just fried chicken. It’s a celebration of simple ingredients, time-honored techniques, and a whole lot of love. This article will guide you through the process of creating an authentic, mouthwatering country style chicken dish that will have everyone at the table asking for seconds.
Understanding Country Style Chicken: More Than Just Frying
Country style chicken, at its core, involves pan-frying chicken pieces in a skillet until golden brown and crispy. However, the nuances lie in the preparation, the seasonings, and most importantly, the gravy. Unlike deep-fried chicken, country style chicken often involves a dredging process that creates a thicker, more flavorful crust.
The beauty of country style chicken is its adaptability. While certain elements remain consistent, variations exist across different regions and families. Some recipes incorporate buttermilk brines, while others rely on simple flour and seasoning blends. The key is to find a method that resonates with your taste buds and produces a result you love.
Essential Ingredients for Authentic Flavor
The foundation of any great dish lies in its ingredients. For country style chicken, quality and freshness are paramount. Here’s a breakdown of the key players:
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Chicken: Opt for bone-in, skin-on chicken pieces. Thighs and drumsticks are particularly well-suited due to their higher fat content, which keeps them moist during the cooking process. A whole chicken cut into pieces also works wonderfully.
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Flour: All-purpose flour forms the base of the dredging mixture. It provides the structure for the crispy crust and helps to thicken the gravy later on.
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Seasonings: A blend of salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (for a touch of heat) is essential. Adjust the quantities to suit your personal preferences. Some cooks also add dried herbs like thyme or oregano for added depth of flavor.
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Fat: Traditionally, lard or shortening was used for frying country style chicken. However, vegetable oil, canola oil, or peanut oil are excellent substitutes. Choose an oil with a high smoke point to prevent burning.
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Milk or Buttermilk: Milk or buttermilk is used for the initial dip of the chicken to help the flour mixture adhere better. Buttermilk adds a slight tang that enhances the overall flavor.
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Butter: Used in conjunction with the pan drippings to create the roux for the gravy. Butter adds richness and a smooth texture.
Preparing the Chicken: Setting the Stage for Success
The preparation stage is crucial for ensuring even cooking and optimal flavor. Proper handling of the chicken is also vital for food safety.
Preparing the Chicken Pieces
Start by rinsing the chicken pieces under cold running water and patting them dry with paper towels. This step removes any excess moisture and helps the dredging mixture adhere properly. Trimming excess fat is also recommended, although leaving some skin on is essential for crispy results.
Creating the Dredging Station
In a shallow dish, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Whisk the ingredients together thoroughly to ensure even distribution of the seasonings. In another shallow dish, pour in the milk or buttermilk.
The Dredging Process: Achieving the Perfect Crust
Dip each chicken piece into the milk or buttermilk, ensuring it’s fully coated. Then, dredge the chicken in the flour mixture, pressing firmly to ensure the flour adheres to all surfaces. Repeat the dredging process for a thicker crust, if desired. Place the dredged chicken pieces on a wire rack while you prepare the skillet. This allows the coating to set and prevents sogginess.
The Art of Pan-Frying: Achieving Golden Perfection
Pan-frying is where the magic happens. Mastering the technique is essential for achieving that signature golden brown, crispy crust.
Heating the Skillet and Oil
Use a large, heavy-bottomed skillet, preferably cast iron. Cast iron distributes heat evenly and retains it well, which is ideal for frying. Add about 1/2 inch of oil to the skillet and heat it over medium-high heat. The oil is ready when a small piece of flour sizzles gently when dropped into it.
Frying the Chicken: Patience is Key
Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the skillet. Overcrowding lowers the oil temperature and results in soggy chicken. Fry the chicken for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Maintaining the Oil Temperature
Monitor the oil temperature closely. If it gets too hot, the chicken will burn on the outside before it’s cooked through on the inside. If it gets too low, the chicken will absorb too much oil and become greasy. Adjust the heat accordingly.
Resting the Chicken: Locking in the Juices
Once the chicken is cooked through, remove it from the skillet and place it on a wire rack lined with paper towels. This allows excess oil to drain off and helps the crust stay crispy. Allow the chicken to rest for a few minutes before serving.
Crafting the Gravy: The Soul of Country Style Chicken
The gravy is arguably the most important part of country style chicken. It’s the creamy, flavorful sauce that ties everything together.
Creating the Roux: The Foundation of Flavor
After removing the chicken from the skillet, carefully pour off all but about 2-3 tablespoons of the oil. Add 2 tablespoons of butter to the skillet and melt it over medium heat. Add 1/4 cup of flour to the skillet and whisk constantly to create a roux. Cook the roux for about 2-3 minutes, stirring constantly, until it turns a light golden brown color. This step is crucial for developing the flavor of the gravy.
Adding the Liquid: Achieving Creamy Perfection
Slowly whisk in 2 cups of milk or chicken broth, one cup at a time, ensuring that there are no lumps. Continue whisking until the gravy thickens to your desired consistency.
Seasoning the Gravy: Bringing it All Together
Season the gravy with salt, black pepper, and a pinch of garlic powder. Taste and adjust the seasonings as needed. For a richer flavor, add a splash of heavy cream or a pat of butter at the end.
Simmering the Gravy: Developing the Flavor
Reduce the heat to low and simmer the gravy for about 5-10 minutes, stirring occasionally. This allows the flavors to meld together and the gravy to thicken further.
Serving Suggestions and Pairings
Country style chicken is a versatile dish that pairs well with a variety of sides. Classic Southern sides include mashed potatoes, green beans, collard greens, and cornbread. A simple salad also provides a refreshing contrast to the richness of the chicken and gravy.
Consider serving the chicken family-style, with a large platter of chicken pieces in the center of the table and bowls of gravy and sides for everyone to share. This encourages a sense of community and makes the meal even more enjoyable.
Tips for Success: Elevating Your Country Style Chicken
Here are some additional tips to help you create the perfect country style chicken:
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Brining: For extra juicy and flavorful chicken, consider brining it for a few hours before cooking. A simple brine can be made with salt, sugar, and water.
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Marinating: A buttermilk marinade not only tenderizes the chicken but also adds a tangy flavor that complements the richness of the dish.
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Double Dredging: For a thicker, crispier crust, double dredge the chicken in the flour mixture. This creates a more substantial coating that stands up well to the frying process.
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Oil Temperature: Maintaining a consistent oil temperature is crucial for even cooking and crispy results. Use a thermometer to monitor the oil temperature and adjust the heat accordingly.
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Resting the Chicken: Allowing the chicken to rest after frying allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
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Gravy Consistency: Adjust the amount of flour used in the roux to achieve your desired gravy consistency. For a thinner gravy, use less flour. For a thicker gravy, use more flour.
Variations and Adaptations: Making it Your Own
While the classic recipe is undeniably delicious, there are many ways to customize country style chicken to suit your personal preferences.
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Spicy Country Style Chicken: Add more cayenne pepper to the flour mixture for a spicier kick. You can also incorporate other spices like chili powder or smoked paprika.
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Herb-Infused Country Style Chicken: Add dried herbs like thyme, oregano, or rosemary to the flour mixture for a more aromatic flavor.
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Buttermilk Country Style Chicken: Marinate the chicken in buttermilk for at least 30 minutes before dredging. This adds a tangy flavor and tenderizes the meat.
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Creamy Gravy: Use heavy cream instead of milk for a richer, more decadent gravy.
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Mushroom Gravy: Sauté sliced mushrooms in the skillet before making the roux for a flavorful mushroom gravy.
Country style chicken is a dish that embodies the essence of Southern cooking: simple ingredients, hearty flavors, and a whole lot of love. By following these steps and tips, you can create a truly memorable meal that will be enjoyed by everyone at the table. Don’t be afraid to experiment with different seasonings and variations to find your perfect version of this classic dish. Happy cooking!
What makes “Country Style” chicken different from other fried chicken recipes?
Country style chicken, unlike many other fried chicken recipes, typically emphasizes simplicity and hearty flavors. It relies on a basic dredge of flour, salt, and pepper for a crispy exterior, focusing on letting the natural chicken flavor shine through. The emphasis is on the rustic, homemade experience, often using bone-in, skin-on chicken pieces for maximum flavor and moisture.
Other fried chicken methods might involve buttermilk brines, complex spice blends, or double-dipping techniques for a thicker crust. Country style chicken prioritizes a straightforward approach that is easy to execute and delivers a satisfying, classic taste reminiscent of home cooking. It’s about embracing the essence of comfort food with readily available ingredients.
What are the best cuts of chicken to use for Country Style frying?
Bone-in, skin-on pieces are generally preferred for Country Style fried chicken. The bone contributes significant flavor and helps to keep the chicken moist during the frying process. The skin renders fat and creates a crispy, golden-brown coating that is characteristic of this dish.
Popular choices include chicken thighs, drumsticks, and wings. These pieces tend to be more forgiving during frying, resisting dryness and maintaining a juicy interior. Breasts can be used, but require careful attention to prevent overcooking; consider pounding them to an even thickness for more uniform cooking.
What kind of oil is best for frying Country Style chicken?
Choosing the right oil is crucial for achieving that perfect golden-brown, crispy exterior. Oils with high smoke points are ideal, as they can withstand the high temperatures required for frying without burning or imparting undesirable flavors to the chicken.
Peanut oil is a classic choice for fried chicken, offering a neutral flavor and high smoke point. However, if peanut allergies are a concern, other excellent options include canola oil, vegetable oil, or refined coconut oil. Avoid using olive oil, as its lower smoke point makes it unsuitable for deep frying.
How do I ensure my Country Style fried chicken is cooked all the way through without burning the outside?
Maintaining the correct oil temperature is paramount. Aim for a consistent temperature between 325°F and 350°F (163°C and 177°C). A deep-fry thermometer is invaluable for monitoring the oil temperature accurately. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy, unevenly cooked chicken.
If the chicken is browning too quickly, reduce the heat slightly. A common trick is to cover the pan for part of the cooking time to allow the chicken to cook through more evenly, then uncover it to crisp up the skin. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) before removing the chicken from the oil.
Can I prepare Country Style chicken ahead of time?
While freshly fried chicken is undeniably at its best, you can certainly prepare components of the dish in advance. Dredging the chicken in the flour mixture several hours before frying can help the coating adhere better and develop a deeper flavor. Store the dredged chicken in the refrigerator, covered, until ready to fry.
Alternatively, you can fully fry the chicken ahead of time and reheat it. To maintain crispiness, reheat the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving, as this will make the chicken soggy.
What are some classic side dishes to serve with Country Style chicken?
Country Style fried chicken is best enjoyed with an array of comforting, Southern-inspired side dishes. Creamy mashed potatoes and gravy are a quintessential pairing, providing a rich and satisfying complement to the crispy chicken. Coleslaw, with its tangy and refreshing flavor, offers a welcome contrast.
Other classic side dishes include collard greens, mac and cheese, corn on the cob, and biscuits. These hearty accompaniments complete the meal, creating a truly memorable and satisfying Southern dining experience. Consider adding a sweet touch with a slice of pecan pie or peach cobbler for dessert.
How do I keep my Country Style fried chicken crispy after frying?
Proper draining and air circulation are key to maintaining crispiness. After removing the chicken from the oil, place it on a wire rack set over a baking sheet. This allows excess oil to drip away and prevents the chicken from steaming in its own grease, which can lead to a soggy crust.
Avoid stacking the fried chicken on top of each other, as this will trap moisture and cause it to lose its crispness. If you need to keep the chicken warm for an extended period, you can place it in a preheated oven at a low temperature (around 200°F or 95°C), but be mindful that this may slightly dry out the chicken over time.