Southern Fried Chicken
This iconic Southern Fried Chicken features a perfectly seasoned, golden crispy crust with tender, juicy meat inside. A true comfort food staple, it’s loved for its bold flavor and satisfying crunch.
Equipment
- Deep Fryer or Heavy Skillet
- Mixing Bowls
- Tongs
Ingredients
Marinade
- 1 cup buttermilk
- 1 tsp hot sauce optional
- 2 lbs chicken pieces drumsticks, thighs, or breast
Coating
- 2 cups all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
Frying
- 2 cups vegetable oil for frying
Instructions
- In a bowl, mix buttermilk and hot sauce. Add chicken pieces and marinate for at least 1 hour or overnight.
- In a separate bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
- Remove chicken from marinade, letting excess drip off. Dredge each piece in the seasoned flour mix until fully coated.
- Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken in batches for 8–10 minutes per side, until golden brown and internal temp reaches 165°F (75°C).
- Drain on paper towels. Let rest for a few minutes before serving.
Notes
For extra crunch, double-dip: dredge in flour, dip quickly in buttermilk again, and dredge once more before frying.