Mississippi

Mississippi Delta Fried Chicken

From the fertile flatlands where blues music was born comes the most soulful fried chicken in America. Mississippi Delta fried chicken is seasoned with generations of knowledge, fried in cast iron until deeply golden, and served with love. This is where Southern fried chicken reaches its peak.

⏱ Total 1hr 30min 🍴 Serves 6 🌶 Medium Heat ⭐ Deep South Soul

Equipment Needed

🍳 Cast Iron Skillet
🌡 Thermometer
🥣 Paper Bag
🧬 Wire Rack
🍽 Splatter Screen

Instructions

1

Prepare the brine: Whisk together buttermilk, hot sauce, and salt in a large bowl. Add chicken pieces, ensuring they're submerged. Cover and refrigerate overnight - Delta cooks never skip this step.

Tip: Mississippi grandmothers say overnight brining is what separates good fried chicken from great fried chicken.
2

Season the flour: Pour self-rising flour, seasoned salt, paprika, black pepper, garlic powder, and cayenne into a large paper bag. Shake to mix well. Self-rising flour creates a lighter, crispier crust.

3

Bring to room temperature: Remove chicken from refrigerator 1 hour before frying. This is essential for even cooking in the Delta heat.

4

Heat the lard: Melt lard in a large cast iron skillet over medium heat to about 1.5 inches depth. Heat to 335°F (168°C). Delta-style uses slightly lower heat for the longest, crispiest cook.

5

Coat in the bag: Add 2-3 chicken pieces to the paper bag at a time. Roll the top closed and shake vigorously until well coated. This is the Delta way.

6

Fry low and slow: Place chicken skin-side down in hot lard. Cover with a lid, leaving slightly ajar. Fry for 18-20 minutes per side until deeply golden. Low temp + long time = Delta perfection.

Tip: The covered cooking traps steam that helps cook the meat through while the crust gets extra crispy.
7

Drain properly: Remove chicken to a wire rack, not paper towels. Let rest 10 minutes. In the Delta, patience is part of the recipe.

8

Serve Delta style: Pile high on a platter. Serve with collard greens, black-eyed peas, cornbread, and sweet tea. Put on some blues music and enjoy the deepest South has to offer.

💡 Pro Tips & Variations

  • Lard is essential: Mississippi Delta cooks have always used lard. It creates the crispiest, most flavorful crust. No substitutes compare.
  • Self-rising flour secret: The leavening in self-rising flour creates a lighter, more delicate crust - a Delta secret.
  • Paper bag method: Shaking chicken in a paper bag is how it's been done for generations. Don't use plastic.
  • Cast iron only: A well-seasoned cast iron skillet is non-negotiable for authentic Delta chicken.
  • Cold chicken test: Great Delta fried chicken tastes just as good cold the next day. That's the mark of proper cooking.
  • Church supper staple: This is the chicken you'll find at every Delta church gathering, family reunion, and funeral meal.
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