Newark Fried Chicken
Straight from Newark's legendary soul food kitchens, this fried chicken represents the Garden State's rich African American culinary heritage. Perfectly seasoned, deep golden brown, and impossibly crispy - this is the chicken that built a community's Sunday dinner tradition.
Equipment Needed
Instructions
Brine the chicken: Combine buttermilk, hot sauce, and salt. Add chicken pieces and marinate overnight or at least 8 hours. This is essential for tender, flavorful meat.
Prepare the seasoned flour: In a large bowl or brown paper bag, combine flour, seasoned salt, paprika, garlic powder, onion powder, cayenne, black pepper, and poultry seasoning. Mix thoroughly.
Bring to room temperature: Remove chicken from refrigerator 45 minutes before frying. Cold chicken lowers oil temperature and results in greasy coating.
Heat the shortening: Melt shortening in a large cast iron skillet to 1.5 inches depth. Heat to 350°F (175°C). The cast iron is crucial for even heat.
Dredge the chicken: Remove chicken from buttermilk, shake off excess. Add to flour mixture and coat thoroughly. Shake off excess flour and let rest 10 minutes.
Fry the dark meat first: Start with thighs and drumsticks as they take longer. Place skin-side down. Fry 15-18 minutes per side until deep golden brown.
Fry the white meat: Fry breasts and wings for 12-15 minutes per side. Don't overcrowd - work in batches, maintaining oil temperature.
Check doneness: Internal temperature should reach 165°F (74°C). The crust should be deep mahogany brown - that's the Newark signature color.
Drain properly: Transfer to a wire rack over a baking sheet. Never drain on paper towels - it makes the bottom soggy. Season with a light salt sprinkle.
Serve soul food style: Arrange on a platter and serve with collard greens, mac and cheese, candied yams, and cornbread - the complete Newark Sunday dinner.
💡 Pro Tips & Variations
- Use vegetable shortening: Crisco or similar shortening gives that authentic soul food flavor and high smoke point.
- Season generously: Don't be shy with the seasoning - soul food chicken is well-seasoned at every stage.
- The buttermilk soak is non-negotiable: This tenderizes the meat and helps the flour adhere for maximum crunch.
- Low and slow wins: Resist the urge to turn up the heat. Steady 350°F gives you crispy outside, juicy inside.
- Make extra: Cold soul food fried chicken is a Newark tradition - it's almost better the next day.
- Hot sauce on the table: Always serve with a bottle of hot sauce for those who want extra heat.