This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Mississippi Fried Chicken
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Nothing says comfort food like southern-style fried chicken, and Mississippi chicken is right up there with the best. A healthy coating of flour helps give the chicken a delicious, crispy crust. Such a simple classic!
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
6 chicken breast halves, bone-in, skin on
1 cup flour
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon baking powder
cooking oil
directions
Rinse the chicken and let drain in a colander.
In a zip-top bag, combine the flour, salt, pepper, and baking powder. Mix well.
Add the chicken to the bag (in batches if needed). Shake to coat the chicken well in the flour. Shake off any excess and place the chicken in a single layer on a cooling rack in the refrigerator. Let chill for 2-4 hours.
When ready to cook the chicken, heat 1-inch of oil in a heavy skillet over medium-high heat (oil should be about 360 degrees F).
When hot, add the chicken (skin-side down), in batches if needed so as not to crowd the pieces. Cook for 5 minutes then turn the heat to medium. Cook for 7-10 more minutes on each side or until browned and cooked through.
Remove the chicken from the oil and let drain on paper toweling for a few minutes before serving.
recipe tips
For extra flavor, season the flour mixture with additional herbs and spices like garlic powder, paprika, or cayenne.
Use a meat thermometer to make sure the chicken reaches an internal temperature of 165 degrees F.
Serve the fried chicken with hot sauce, honey, or gravy for dipping.
To keep the cooked chicken warm while frying additional batches, place it on a wire rack set over a baking sheet in a low oven.
common recipe questions
Can I use boneless chicken breasts instead of bone-in?
Yes, boneless chicken breasts can be used, but bone-in chicken typically provides more flavor. You'll need to adjust the cooking time as needed as boneless chicken cooks faster.
What is the purpose of adding baking powder to the flour mixture?
Baking powder helps create a crispier crust on the chicken by promoting more browning during frying.
What type of oil do I use for frying?
You can use any high-heat oil like vegetable oil, canola oil, or peanut oil for frying the chicken.
How do I know when the oil is ready for frying the chicken if I don't have a thermometer?
You can test the oil by dropping a small piece of bread or flour into the oil. If it sizzles and bubbles immediately, the oil is hot enough for frying.
Can I bake the chicken instead of frying it?
While baking will produce a different texture, you can bake the chicken in a preheated oven at 400 degrees F for about 25-30 minutes or until cooked through.
How should I store leftovers?
Store any leftover fried chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer to restore the crisp texture.
Why chill the breaded chicken before frying?
Chilling the breaded chicken helps the coating adhere better to the chicken and results in a crispier crust when fried.
How do I prevent the breading from falling off during frying?
Make sure the oil is hot enough before adding the chicken, do not overcrowd the skillet, and gently turn the chicken.
tools needed
Heavy Skillet: For frying the chicken. Cast iron works great (definitely don't use a non-stick skillet).
Measuring Cups and Spoons: To measure the flour, salt, black pepper, and baking powder.
Zip-Top Bag: For shaking the flour mixture with the chicken to coat it evenly.
Colander: For rinsing the chicken and allowing it to drain before coating. Don't dry the chicken, you want some moisture clinging to it before coating it in the flour.
Cooling Rack: Important for chilling the coated chicken in the refrigerator.
Cooking Thermometer (optional): Helpful for monitoring the oil temperature.
Paper Towels: For draining excess oil from the fried chicken after cooking.
Tongs: For safely placing the chicken in the hot oil and turning it during cooking.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 7, 2013
I assumed this is for skin-on chicken and that's what I used. Refrigerating the flour mixture on the chicken really helps set it. Just make sure not to disturb it in the fridge.