Virginia

Virginia Fried Chicken

From the Old Dominion comes this time-honored fried chicken recipe passed down through generations of Virginia cooks. Country-style and perfectly seasoned, this chicken represents Virginia's proud Southern culinary heritage - simple, elegant, and impossibly delicious.

⏱ Total 2hr 🍴 Serves 6 ⭐ Old Dominion Classic 🍖 Country Style

Equipment Needed

🍳 Large Cast Iron Skillet
🥣 Large Mixing Bowls
🌡 Thermometer
🥚 Wire Rack
🧂 Tongs

Instructions

1

Brine the chicken: Combine buttermilk, hot sauce, and salt. Add chicken pieces, cover, and refrigerate overnight (at least 8 hours).

Tip: The overnight brine is a Virginia tradition - it ensures tender, flavorful meat every time.
2

Make the seasoned flour: Combine flour, paprika, garlic powder, onion powder, cayenne, thyme, salt, and pepper in a large bowl or paper bag.

3

Bring to room temperature: Remove chicken from refrigerator 45 minutes before frying.

4

Heat the fat: Melt shortening or lard in a large cast iron skillet to 1.5 inches depth. Heat to 350°F (175°C).

5

Dredge thoroughly: Remove chicken from buttermilk. Coat completely in seasoned flour, pressing to adhere. Rest 10 minutes.

6

Fry the chicken: Place pieces skin-side down. Don't crowd. Fry dark meat 15-18 minutes per side, white meat 12-15 minutes per side.

7

Check for doneness: Internal temperature must reach 165°F (74°C). The crust should be deep golden brown.

8

Drain and season: Transfer to a wire rack. Season immediately with a light salt sprinkle while hot.

9

Rest before serving: Let chicken rest 5-7 minutes. This allows the crust to set perfectly.

10

Serve Virginia style: Arrange on a platter and serve with Virginia ham biscuits, coleslaw, butter beans, and fresh cornbread for a true Old Dominion meal.

💡 Pro Tips & Variations

  • Virginia heritage: This recipe follows traditions from Virginia's historic plantation kitchens - simple ingredients, perfect technique.
  • Use shortening or lard: Virginia cooks traditionally used lard or Crisco for the best flavor and crispiness.
  • Cast iron is essential: A well-seasoned cast iron skillet is the only proper way to fry Virginia chicken.
  • Don't rush: Low and slow frying at a steady 350°F is the Virginia way.
  • Pair with Virginia ham: Serve alongside thin slices of Virginia country ham for a state specialty combination.
  • Church supper tradition: This chicken is perfect for potlucks - it travels well and tastes great at room temperature.
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