Signature Fried Chicken
Enjoy the authentic taste of Southern comfort with Daisy Mae’s signature fried chicken recipe, featuring a crispy golden crust and tender, marinated meat.
Ingredients
For the Fried Chicken
- 1 kg Chicken (legs, thighs) Bone-in for maximum flavor.
- 2 cups Buttermilk Essential for tenderizing the chicken.
- 3 cups All-purpose flour For a light, crispy coating.
- 2 tsp Paprika Adds a smoky depth of flavor.
- 2 tsp Garlic powder
- 1 tsp Onion powder
- 1 tbsp Salt
- 1 tsp Black pepper
- Vegetable oil for frying
For the Buttermilk Biscuits
- 2 cups All-purpose flour Provides structure.
- 2 tsp Baking powder Helps the biscuits rise.
- 1/2 cup Cold butter Creates flaky layers.
- 3/4 cup Buttermilk Adds tang and moisture.
For the Creamy Grits
- 1 cup Stone-ground grits
- 4 cups Water
- 1/2 tsp Salt
- 2 tsp Butter
- 1/2 cup Heavy cream
For the Maple Waffles
- 2 cups All-purpose flour
- 2 tbsp Sugar
- 2 tsp Baking powder
- 1/2 tsp Salt
- 2 large Eggs
- 1 1/2 cups Milk
- 1/2 cup Melted butter
- 1 tsp Vanilla extract
- Maple syrup for serving
Instructions
Fried Chicken Instructions
- Marinate the chicken: In a large bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and pepper. Submerge the chicken pieces in the marinade and refrigerate for at least 4 hours or overnight for the best flavor.
- Coat the chicken: In a shallow dish, spread the flour. Take each marinated chicken piece, shake off any excess buttermilk, and dredge it in the flour until fully coated.
- Fry the chicken: Heat about 2 inches of vegetable oil in a deep pan over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the chicken pieces. Fry the chicken in batches to avoid overcrowding, turning occasionally until the chicken is golden brown and crispy, about 15-20 minutes, depending on the size of the pieces.
- Drain and serve: Remove the chicken and let it drain on paper towels before serving.
Buttermilk Biscuits Instructions
- Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt.
- Using a pastry cutter or your fingers, work the cubed cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir just until the dough comes together. Be careful not to overmix.
- Turn the dough out onto a floured surface and gently knead a few times. Roll the dough to about 1-inch thickness and cut out biscuits using a round cutter or the rim of a glass.
- Place the biscuits on a baking sheet and bake for 10-12 minutes, or until golden brown on top.
Creamy Grits Instructions
- Bring 4 cups of water to a boil in a medium pot. Add the grits and salt, stirring frequently to prevent clumps. Reduce the heat to low and simmer, covered, for about 20–25 minutes, stirring occasionally.
- Once the grits are fully cooked and tender, stir in the butter and heavy cream. Continue to cook for a few more minutes until the grits are creamy and smooth.
Maple Waffles Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined (don’t overmix).
- Preheat your waffle iron and lightly grease it. Pour the batter onto the iron and cook according to the manufacturer’s instructions until golden and crisp.
- Stack the waffles on a plate, drizzle with warm maple syrup, and serve with a side of crispy fried chicken.
Notes
Feel free to customize the spices used for frying or to add in other flavors in the biscuit dough. Serve with your choice of sides.