Southern Fried Chicken (Print Version)
Crispy, golden chicken with a seasoned coating and tender, juicy meat inside - a beloved Southern classic for any occasion.
# Ingredients:
→ Chicken and Marinade
01 -
3-4 lbs bone-in, skin-on chicken pieces
02 -
2 cups buttermilk
03 -
2 tsp hot sauce (optional)
04 -
1 tsp salt
05 -
1/2 tsp black pepper
→ Breading
06 -
2 cups all-purpose flour
07 -
2 tsp paprika
08 -
2 tsp garlic powder
09 -
2 tsp onion powder
10 -
1 tsp cayenne pepper (optional)
11 -
1 1/2 tsp salt
12 -
1 tsp black pepper
→ For Frying
13 -
Vegetable oil or peanut oil, for deep frying
# Steps to Follow:
01 -
In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper. Submerge the chicken pieces, cover, and refrigerate for at least 2 hours or up to overnight.
02 -
In another large bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
03 -
Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere well. Place breaded chicken on a wire rack and let it rest for 10-15 minutes to help the coating stick.
04 -
In a deep skillet or Dutch oven, heat about 2 inches of oil to 325-350°F (165-175°C). Fry the chicken in batches, skin-side down first, turning occasionally, for 12-15 minutes for thighs and drumsticks, and 8-10 minutes for wings and breasts, or until golden brown and cooked through (internal temperature 165°F/74°C). Drain on a clean wire rack set over a baking sheet or on paper towels.
# Additional Notes:
01 -
Do not overcrowd the pan; fry in batches to maintain oil temperature.
02 -
Use a thermometer to monitor the oil temperature and internal chicken temperature for best results.
03 -
For extra crunch, double dredge the chicken by dipping it back into the buttermilk and flour mixture before frying.