Classic Southern Fried Chicken
This classic Southern Fried Chicken recipe delivers crispy, juicy chicken with a seasoned, golden-brown crust. Marinating in buttermilk ensures tender results, while a flavorful flour dredge creates the perfect crunch.
Equipment
- large bowl
- resealable plastic bag
- shallow dish
- sturdy paper bag
- wire rack
- large, heavy-bottomed skillet or Dutch oven
- candy thermometer
- baking sheet
Ingredients
Main Ingredients
- 8 pieces chicken (mix of drumsticks, thighs, and breasts)
- 2 cups all-purpose flour
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- 4-6 cups vegetable oil or peanut oil (for frying)
Instructions
Preparation
- Rinse and thoroughly pat dry the chicken pieces with paper towels.
- Combine chicken with buttermilk in a large bowl or bag, ensuring it's submerged. Marinate in the refrigerator for at least 4 hours or overnight.
Cooking
- Whisk together flour, salt, black pepper, paprika, garlic powder, and cayenne pepper in a shallow dish or paper bag.
- Remove chicken from buttermilk, let excess drip off, and dredge thoroughly in the flour mixture. Place on a wire rack and rest for 15-20 minutes.
- Heat 2-3 inches of vegetable or peanut oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C).
- Carefully place 2-3 chicken pieces in the hot oil, frying for 6-8 minutes per side until golden brown and crispy, reaching an internal temperature of 165°F (74°C).
- Remove fried chicken to a wire rack, let excess oil drain, and sprinkle with extra salt if desired. Repeat with remaining chicken.
- Serve hot immediately for the best experience.
Notes
For extra crispy chicken, ensure the oil temperature stays consistent throughout the frying process. You can optionally add a pinch of baking powder to the flour mixture for an even crispier coating.