Growing up in the southern United States, I have always had a love for fried chicken. There’s just something so comforting and satisfying about sinking your teeth into crispy, juicy chicken that’s been perfectly seasoned and fried to perfection.
One place that has always stood out to me for their delicious fried chicken is Publix. Their fried chicken is legendary in my hometown, and I’ve always wanted to recreate that same mouthwatering flavor in my own kitchen. After years of trial and error, I have finally unlocked the secrets to making the perfect Publix fried chicken at home.
In this article, I will guide you through the process of creating this iconic dish, from the brining stage to the final crunch of that first bite.
What is Publix Fried Chicken?
Publix fried chicken is a beloved dish that has earned a cult following in the southern United States. Known for its crispy exterior and juicy, tender meat, Publix fried chicken is a staple at family gatherings, picnics, and tailgate parties.
The secret to its irresistible flavor lies in the unique blend of seasonings used in both the brine and the seasoned dredge. By marinating the chicken in a buttermilk brine and coating it in a flavorful mixture of flour and spices, Publix has created a winning recipe that keeps customers coming back for more.
Why This Recipe Works?
1. Brine for Moisture: The buttermilk brine serves a dual purpose of tenderizing the chicken while infusing it with flavor.
2. Seasoned Dredge for Flavor: The combination of spices in the seasoned dredge gives the chicken a depth of flavor that is both savory and aromatic.
3. Double Coating Technique: Coating the chicken pieces twice ensures a thick, crispy crust that locks in the juices.
4. Hot Sauce Kick: The addition of hot sauce in the brine adds a subtle heat that elevates the overall flavor profile.
Ingredients You’ll Need:
- Brine:
- Whole Chicken: The chicken is the star of the show here. It’s juicy, tender, and the main component of the dish.
- Buttermilk: Buttermilk serves as a tenderizer, helping to break down the proteins in the chicken and imparting a tangy flavor. It also adds moisture, ensuring the chicken stays juicy during frying.
- Eggs: Eggs act as a binder, helping the breading adhere to the chicken. They also contribute to the richness of the flavor and help create a crispy exterior when fried.
- Black Pepper: Black pepper adds a subtle heat and depth of flavor to the brine, enhancing the overall taste of the chicken.
- Salt: Salt not only seasons the chicken but also helps to draw out moisture, ensuring the meat remains juicy and flavorful.
- Hot Sauce: Hot sauce adds a kick of heat and flavor to the brine, infusing the chicken with a spicy tanginess that complements the other ingredients.
- Cayenne Pepper: Cayenne pepper enhances the spiciness of the brine, adding another layer of heat to the chicken.
- Seasoning Dredge:
- All-purpose Unbleached Flour: Flour forms the base of the breading, creating a crispy coating when fried.
- Smoked Paprika: Smoked paprika adds a rich, smoky flavor to the breading, giving the chicken a depth of taste reminiscent of barbecue.
- Cayenne Pepper: More cayenne pepper intensifies the spiciness of the breading, adding heat and flavor to every bite.
- Bragg Nutritional Yeast Seasoning: Nutritional yeast seasoning provides a savory, umami flavor to the breading, enhancing its overall taste.
- Onion Powder: Onion powder adds a sweet and savory flavor to the breading, complementing the other spices and seasonings.
- Ground Celery Seeds: Ground celery seeds contribute a subtle earthiness and herbal note to the breading, adding complexity to the flavor profile.
- Turmeric Powder: Turmeric powder adds a vibrant yellow color to the breading and a warm, slightly bitter flavor.
- Black Pepper: Black pepper adds a spicy kick and depth of flavor to the breading, enhancing its overall taste.
- Annatto Powder: Annatto powder provides a natural reddish-orange color to the breading, enhancing its visual appeal.
- Baking Powder: Baking powder helps create a light and airy texture in the breading, resulting in a crispy and crunchy coating when fried.
- Salt: Salt not only seasons the breading but also helps to enhance the flavors of the other ingredients.
- Oil: Oil is used for frying the chicken, ensuring that it cooks evenly and develops a golden-brown crust.
Step by Step Directions:
Step 1: For Brine:
- In a large ziplock bag or bowl, mix together 1 1/2 cups of buttermilk, 2 large eggs, 1 1/2 tablespoons of black pepper, 1 1/4 tablespoons of salt, 8 teaspoons of hot sauce, and 2 teaspoons of cayenne pepper.
- Add in 2 whole chickens cut into 10 pieces each (total of 20 pieces). Shake the bag or mix in the bowl to ensure the chicken is fully coated and submerged in the brine.
- Refrigerate the sealed bag or covered bowl for at least 6 to 24 hours. The longer it brines, the better the flavor and moisture of the chicken.
Step 2: For Seasoning Dredge:
- In a food processor, combine 1 1/2 cups of flour with all the seasonings: 1 1/2 tablespoons of smoked paprika, cayenne pepper, Bragg Nutritional Yeast Seasoning, onion powder, ground celery seeds, turmeric powder, black pepper, annatto powder, and 4 teaspoons of baking powder. Pulse until well mixed with no large flakes of seasoning.
- Transfer the seasoned flour mixture to a large paper bag, ziplock bag, or bowl. This makes for easier cleanup and less mess.
Step 3: Frying the Chicken:
- Remove the chicken pieces from the brine and place them in the seasoned flour mixture. Coat each piece thoroughly by flipping them in the flour mixture. Set aside on baking sheets.
- Heat oil in a large pot to 350°F (175°C). You’ll need enough oil to cover the chicken pieces at least a quarter of the way up the pot.
- Once the oil reaches the right temperature, carefully add a few chicken pieces at a time, making sure not to overcrowd the pot. Fry for about 4 to 5 minutes, flipping occasionally for even cooking, until golden brown and crispy.
- Use a kitchen thermometer to ensure the internal temperature of the chicken reaches between 165°F to 170°F (74°C to 77°C).
- Once cooked, remove the fried chicken pieces from the oil and place them on a paper towel-lined plate or wire rack to drain any excess oil.
- Repeat the frying process for the remaining chicken pieces.
- Serve your homemade Publix fried chicken hot and crispy, and enjoy the delicious flavors you’ve created at home!
Tips & Tricks
1. Maintain Oil Temperature: Keep an eye on the oil temperature and adjust the heat to ensure even frying.
2. Patience is Key: Allow the coated chicken to rest for a few minutes before frying to help the coating adhere better.
3. Use a Thermometer: To ensure the chicken is cooked through, use a meat thermometer to check for an internal temperature of 165°F.
4. Don’t Crowd the Pan: Fry the chicken in batches to prevent overcrowding, which can lead to uneven cooking.
5. Seasoning Adjustment: Feel free to adjust the spice levels in the seasoned dredge to suit your personal taste preferences.
Nutrition Information
While Publix fried chicken is undoubtedly delicious, it is important to enjoy it in moderation due to its high fat and calorie content. Each serving of fried chicken contains approximately 320 calories, 18g of fat, and 24g of protein.
How Do You Store The Leftovers?
To store leftover Publix fried chicken, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. For longer storage, fried chicken can be frozen for up to 3 months. Reheat in the oven or toaster oven for the best results.
What Sides Would Complement Publix Fried Chicken?
1. Creamy Coleslaw: The freshness and creaminess of coleslaw are the perfect contrast to the crispy chicken.
2. Mashed Potatoes: Creamy mashed potatoes with gravy make for a classic southern comfort food pairing.
3. Cornbread: The sweetness of cornbread complements the savory flavors of the fried chicken.
What Alternatives Can You Use for the Ingredients if They are Not Present in Your Kitchen?
1. Buttermilk: For a dairy-free alternative, you can use a mixture of non-dairy milk and lemon juice as a substitute for buttermilk.
2. Nutritional Yeast Seasoning: If unavailable, you can omit this ingredient or use a combination of garlic powder and Parmesan cheese for a similar umami flavor.
3. Annatto Powder: Turmeric can be used as a substitute for annatto powder to add a natural yellow color to the seasoned dredge.
4. Ground Celery Seeds: Celery salt or celery seed can be used as alternatives for ground celery seeds to impart a similar flavor profile.
Publix Fried Chicken
Equipment
- Large ziplock bag or bowl
- Food processor
- Baking sheets
- large pot
- Kitchen thermometer
Ingredients
- 2 Large Eggs
- 8 teaspoons hot sauce
- 1 ½ cups Buttermilk
- 1 ½ tbsp Black Pepper
- 1 ¼ tbsp Salt
- 2 teaspoon cayenne pepper
- 2 1000 Grams Whole Chicken, Cut Into 10 Pieces Per Chicken
- 1 ½ tbsp Annato Powder
- 1 ½ tbsp Tumeric Powder
- 1 ¼ tsp Salt
- 1 ½ tbsp Ground Celery Seeds
- 1 ½ tbsp Smoked Paprika
- 1 ½ tbsp Cayenne Pepper
- 4 cups King Arthur All-Purpose Unbleached Flour
- 1 ½ tbsp Onion Powder
- 4 tsp Davis Baking Powder
- 1 ½ tbsp Bragg Nutritional Yeast Seasoning
- 1 ½ tbsp Black Pepper
Instructions
- In a large ziplock bag or bowl, mix together 1 1/2 cups of buttermilk, 2 large eggs, 1 1/2 tablespoons of black pepper, 1 1/4 tablespoons of salt, 8 teaspoons of hot sauce, and 2 teaspoons of cayenne pepper.
- Add in 2 whole chickens cut into 10 pieces each (total of 20 pieces). Shake the bag or mix in the bowl to ensure the chicken is fully coated and submerged in the brine.
- Refrigerate the sealed bag or covered bowl for at least 6 to 24 hours. The longer it brines, the better the flavor and moisture of the chicken.
- In a food processor, combine 1 1/2 cups of flour with all the seasonings: 1 1/2 tablespoons of smoked paprika, cayenne pepper, Bragg Nutritional Yeast Seasoning, onion powder, ground celery seeds, turmeric powder, black pepper, annatto powder, and 4 teaspoons of baking powder. Pulse until well mixed with no large flakes of seasoning.
- Transfer the seasoned flour mixture to a large paper bag, ziplock bag, or bowl. This makes for easier cleanup and less mess.
- Remove the chicken pieces from the brine and place them in the seasoned flour mixture. Coat each piece thoroughly by flipping them in the flour mixture. Set aside on baking sheets.
- Heat oil in a large pot to 350°F (175°C). You’ll need enough oil to cover the chicken pieces at least a quarter of the way up the pot.
- Once the oil reaches the right temperature, carefully add a few chicken pieces at a time, making sure not to overcrowd the pot. Fry for about 4 to 5 minutes, flipping occasionally for even cooking, until golden brown and crispy.
- Use a kitchen thermometer to ensure the internal temperature of the chicken reaches between 165°F to 170°F (74°C to 77°C).
- Once cooked, remove the fried chicken pieces from the oil and place them on a paper towel-lined plate or wire rack to drain any excess oil.
- Repeat the frying process for the remaining chicken pieces.
- Serve your homemade Publix fried chicken hot and crispy, and enjoy the delicious flavors you’ve created at home!
Notes
- Maintain Oil Temperature: Keep an eye on the oil temperature and adjust the heat to ensure even frying.
- Patience is Key: Allow the coated chicken to rest for a few minutes before frying to help the coating adhere better.
- Use a Thermometer: To ensure the chicken is cooked through, use a meat thermometer to check for an internal temperature of 165°F.
- Don’t Crowd the Pan: Fry the chicken in batches to prevent overcrowding, which can lead to uneven cooking.
- 5. Seasoning Adjustment: Feel free to adjust the spice levels in the seasoned dredge to suit your personal taste preferences.
Nutrition
Frequently Asked Questions
Q1. Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken breasts or thighs instead of whole chicken pieces. Adjust the cooking time accordingly to ensure the chicken is cooked through.
Q2. Can I bake the chicken instead of frying it?
While baking can be a healthier alternative, it may not yield the same crispy texture as frying. If baking, coat the chicken in breadcrumbs and use a wire rack on a baking sheet to allow for air circulation.
Q3. Is there a low-sodium version of this recipe?
To reduce the sodium content, you can omit or reduce the amount of salt in both the brine and the seasoned dredge. Use herbs and spices to enhance flavor without adding extra salt.
Q4. Can I use a different type of flour for the seasoned dredge?
You can experiment with different types of flour, such as whole wheat or gluten-free flour, for a different texture and taste. Keep in mind that the results may vary.
Q5. How can I make the chicken extra crispy?
For an extra crispy coating, you can double coat the chicken by dipping it back into the buttermilk brine and seasoned flour mixture before frying.
Q6. Can I add more spices to customize the flavor of the chicken?
Feel free to experiment with additional spices and herbs to create your own signature blend of flavors. Cumin, chili powder, or mustard powder can add a unique twist to the seasoned dredge.
Conclusion
In conclusion, Publix fried chicken is a classic dish that never fails to satisfy cravings for crispy, flavorful comfort food. By following this comprehensive guide, you too can recreate the magic of Publix fried chicken in your own kitchen.
From the tenderizing brine to the perfectly seasoned dredge, each step is crucial in achieving that mouthwatering crunch that makes this dish so irresistible. Whether enjoyed on its own or paired with traditional sides, Publix fried chicken is sure to become a family favorite.
So roll up your sleeves, gather your ingredients, and get ready to fry up a batch of irresistible goodness that will have everyone coming back for seconds.
