Southern Fried Chicken (Print Version)
Crispy, golden chicken with a seasoned coating and tender, juicy meat inside - a beloved Southern classic for any occasion.
# What You’ll Need:
→ 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
# How to Make It:
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 Tips::
01 -
- Perfect balance of crispy exterior and juicy interior
- Uses simple pantry ingredients for maximum flavor
- Authentic Southern technique with modern tips
- Customizable heat level to suit your preference
02 -
- Creates authentic Southern flavor without specialty ingredients
- Makes excellent leftovers for lunch the next day
- Can be partially prepared ahead for easier entertaining