Lowcountry Fried Chicken
From Charleston's historic kitchens comes this Lowcountry masterpiece. Brined in seasoned buttermilk, dredged in a secret spice blend, and fried to mahogany perfection, this is the fried chicken that built South Carolina's reputation as a culinary destination. Gullah Geechee traditions meet Southern hospitality.
Equipment Needed
Instructions
Brine the chicken: Combine buttermilk, hot sauce, and salt in a large bowl. Add chicken pieces, ensuring they're fully submerged. Cover and refrigerate overnight (at least 8 hours).
Make the Lowcountry seasoning: Combine flour with paprika, garlic powder, onion powder, cayenne, celery salt, thyme, salt, and pepper. Mix thoroughly.
Bring to room temperature: Remove chicken from refrigerator 45 minutes before frying. Room temperature chicken fries more evenly.
Heat the oil: Pour peanut oil or melt lard in a large cast iron skillet to 1.5 inches depth. Heat to 350°F (175°C).
Dredge thoroughly: Remove chicken from buttermilk. Dredge thoroughly in seasoned flour, pressing firmly. Shake off excess and rest 10 minutes.
Fry in batches: Place chicken pieces skin-side down. Don't overcrowd - leave space between pieces. Fry dark meat 15-18 minutes per side, white meat 12-15 minutes.
Achieve the color: Lowcountry chicken should be deep mahogany brown. The color comes from the paprika and proper frying technique.
Check doneness: Internal temperature must reach 165°F (74°C). The crust should be deeply golden and incredibly crispy.
Drain and season: Transfer to a wire rack over a baking sheet. Season immediately with a light salt sprinkle while hot.
Serve Lowcountry style: Arrange on a platter with hoppin' John, collard greens, Lowcountry red rice, and buttermilk biscuits for an authentic Charleston Sunday dinner.
💡 Pro Tips & Variations
- Overnight brine is mandatory: Don't shortcut the brine time. The full overnight soak is what makes Lowcountry chicken legendary.
- Use peanut oil: Peanut oil is traditional in South Carolina and can handle the high heat without smoking.
- Cast iron is essential: There's no substitute for cast iron when making authentic Lowcountry fried chicken.
- Celery salt is the secret: This often-overlooked seasoning is key to the Lowcountry flavor profile.
- Gullah tradition: This recipe honors the Gullah Geechee people who developed much of Lowcountry cuisine.
- Picnic chicken: Like all great Southern fried chicken, this is excellent served cold at picnics and church suppers.