The Best Southern Fried Chicken (Babe's Copycat)

8:25 PM
The Best Southern Fried Chicken,  succulent chicken, uncomplicated ingredients, flour, milk, salt and pepper enhancing the flavor of fried chicken without overpowering it, a salt water brining and double dipping is the key.


My Favorite Fried Chicken is a simple perfectly cooked chicken.  

It all started the first time my son took me to eat at the original Babe's Chicken Dinner House in Roanoke, Texas. 

One of their trademarks is that they serve up family style, which is my favorite.  

It makes you feel like you are eating at home. 


The key to Babe's having the most flavorful chicken is that their uncomplicated ingredients enhance the chicken's flavor without overpowering it.

The marinate a simple salt water solution that they let the chicken hang out in for 24-36 hours.

Their secret to the amazing crunchy flavor is they double dip the chicken using milk, salt, and pepper.

How simple is that?

Now you know why this it is my favorite, Simple, Crunchy, Juicy, Flavorful Fried Chicken!




My Favorite Fried Chicken
Printable Recipe

Ingredients:
  • 2 qt. water, divided (heat 2 cups and chill the rest)
  • 1/2 cup table salt
  • 3-4 lbs. chicken pieces (I fried thighs and breast)
  • 4-6 cups Crisco shortening (You can use vegetable oil if you like)
  • 2-4 cups flour
  • 1-1 1/2 teaspoons salt
  • 1- 1 1/2 tablespoon coarse black pepper
  • 1-2 cups milk
  • 1-1 1/2 teaspoons salt
  • 1 teaspoons coarse black pepper
Directions:
In a medium saucepan, heat 2 cups of water to boiling; and add the salt. Stir until all is dissolved; add the rest of the 2 quarts of water that has been chilled.

Set the salt water solution in the refrigerator until the solution is very cold.

Remove from the refrigerator; line a resealable bag in a large bowl and pour the solution into the bag.

Rinse the chicken pieces with cold water and place in the brine.  Seal bag and set in the refrigerator for 24-36 hours. Turn the bag side to side to mix the water around the chicken every 8 hours.  (See note below.)

When ready to fry, spoon shortening into a cast iron skillet or a heavy gauge pan and heat on medium high.  In a paper bag or a large dish, mix the flour, salt, and pepper.

Drain and rinse the chicken laying each piece on a sheet pan. (It is really important to rinse the chicken.)

In a medium bowl, mix milk, salt, and pepper; set aside.  Pick one piece of chicken up at a time and coat it in the flour mixture (first dip) and lay them on another clean sheet pan until each piece has been coated.

Start with the first coated piece, and dip in the milk mixture and then again in the flour mixture (second dip), laying them on the same sheet pan.

Place coated chicken in the hot grease one at a time.

Fry each side for approximately 6-8 minutes or until golden brown in color.

The total cooking time for each piece will be about 12 to 15 minutes, or you can check with a meat thermometer, and it needs to reach to 165 F.

Place chicken on a cooking rack and place in a warm oven until all the chicken pieces have been fried.  

Note:  Make more of the brine if there is not enough.  It will depend on how big your chicken pieces are as to how much you will need.



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The Best Fried Chicken

Succulent Fried Chicken, uncomplicated ingredients, flour, milk, salt and pepper enhancing the flavor of fried chicken without overpowering it, a salt water brining and double dipping is the key.

INGREDIENTS:


  • 2qt. water, divided (heat 2 cups and chill the rest)
  • 1/2 cup table salt
  • 3-4 lbs. chicken pieces (I fried thighs and breast)
  • 4-6 cups Crisco shortening (You can use vegetable oil if you prefer)
  • 2-4 cups flour
  • 1 to 1 1/2 teaspoons salt
  • 1 to 1 1/2 tablespoons coarse black pepper

INSTRUCTIONS


  1. In a medium saucepan, heat 2 cups of water to boiling; and add the salt. Stir until all is dissolved; add the rest of the 2 quarts of water that has been chilled.
  2. Set the salt water solution in the refrigerator until the solution is very cold.
  3. Remove from the refrigerator; line a resealable bag in a large bowl and pour the solution into the bag.
  4. Rinse the chicken pieces with cold water and place in the brine. Seal bag and set in the refrigerator for 24-36 hours. Turn the bag side to side to mix the water around the chicken every 8 hours. (See note below.)
  5. When ready to fry, spoon shortening into a cast iron skillet or a heavy gauge pan and heat on medium high. In a paper bag or a large dish, mix the flour, salt, and pepper.
  6. Drain and rinse the chicken laying each piece on a sheet pan. (It is really important to rinse the chicken.)
  7. In a medium bowl, mix milk, salt, and pepper; set aside. Pick one piece of chicken up at a time and coat it in the flour mixture (first dip) and lay them on another clean sheet pan until each piece has been coated.
  8. Start with the first coated piece, and dip in the milk mixture and then again in the flour mixture (second dip), laying them on the same sheet pan.
  9. Place coated chicken in the hot grease one at a time. Fry each side for approximately 6-8 minutes or until golden brown in color.
  10. The total cooking time for each piece will be about 12 to 15 minutes, or you can check with a meat thermometer, and it needs to reach to 165 F. Place chicken on a cooking rack and place in a warm oven until all the chicken pieces have been fried.
  11. Note: Make more of the brine if there is not enough. It will depend on how big your chicken pieces are as to how much you will need.
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Kay Little
Kay Little

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