Alabama Chicken("You Are Good To Go")
Alabama Chicken offers crispy, golden fried chicken seasoned with garlic salt, salt, and pepper, then dipped in buttermilk and coated in flour for a flavorful crust. Perfect for gatherings or a comforting family meal, it pairs well with sides like greens or mashed potatoes for a classic Southern experience.
Ingredients
Instructions
- Cut chicken into serving pieces; wash and dry on paper towel. Then sprinkle with salt, pepper, and garlic salt.
- Dip the chicken pieces in buttermilk.
- Shake the chicken in flour in a paper bag to coat thoroughly.
- Heat corn oil to 275° to 350° in a deep skillet or fryer.
- Add the coated chicken pieces to the hot oil.
- Cook until golden brown, turning once, about 12-15 minutes.
- Drain the cooked chicken on paper towels.
- Place on a platter and garnish with parsley if desired.
Tips & Substitutions
For an extra crispy coating, allow the buttermilk to soak into the chicken for at least an hour before frying. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar. Adjust the seasoning according to your taste, and consider using a blend of spices like paprika or cayenne for a kick. This dish is a classic among American recipes.
Serving Suggestions
Serve Alabama Chicken hot, garnished with fresh parsley for a pop of color. It pairs beautifully with coleslaw or cornbread for a true Southern meal. Add a side of mashed potatoes or baked beans for a hearty feast. Consider serving with a slice of Pudding Delight for dessert to complete the meal.
Storage & Reheating
Store leftover Alabama Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a preheated oven at 350°F until heated through, about 15-20 minutes. This method helps retain the crispiness of the coating.
Nutrition & Diet Analysis (per serving)
Each serving of Alabama Chicken("You Are Good To Go") contains roughly 562 calories, with 2g protein, 4g carbohydrates, and 61g fat. Note that it is relatively high in sodium, at 1771mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of a whole fryer chicken?
Yes, you can use chicken breasts, but adjust the cooking time since they may cook faster. Ensure they reach an internal temperature of 165°F for safety. The coating method remains the same, providing a deliciously crispy finish.
What type of oil is best for frying this chicken?
Corn oil is great for frying due to its high smoke point, but you can also use vegetable oil or peanut oil. These oils help achieve a crispy texture while frying. Avoid using olive oil as it has a lower smoke point and may burn.
Can I make this recipe ahead of time?
You can prepare the chicken up to the frying stage ahead of time. Coat it and store it in the refrigerator for a few hours. However, it's best to fry just before serving for optimal crispiness. Leftovers can be reheated as mentioned.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).