Southern Fried Chicken
A classic Southern dish featuring crispy, golden-brown fried chicken that is juicy and full of flavor, perfect for any occasion.
Servings: 8 pieces
Calories: 350kcal
Ingredients
For the Chicken
- 4 pounds bone-in, skin-on chicken pieces (legs, thighs, wings)
For the Marinade
- 2 cups buttermilk May substitute with plain yogurt or milk with a splash of vinegar.
For the Coating
- 2 cups all-purpose flour
- 1 cup cornstarch For extra crispiness.
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper Adjust for heat preference.
- 1 teaspoon black pepper
- 1 teaspoon salt
For Frying
- Oil (peanut oil or vegetable oil) Use enough to cover chicken pieces in a deep skillet or fryer.
Instructions
Preparation
- In a large bowl, combine the chicken pieces and buttermilk. Ensure each piece is well-coated. Cover and refrigerate for at least 2 hours (or overnight for best results).
Coating
- In a separate bowl, whisk together the flour, cornstarch, and spices until well combined.
- Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a good coating.
Frying
- Heat about 3 inches of oil to 350°F (175°C) in a deep skillet or fryer.
- Carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the pan.
- Fry for about 12-15 minutes per side, or until the internal temperature reaches 165°F (75°C) and the crust is golden brown.
- Once cooked, remove the chicken and place it on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.
Notes
For a lighter version, you can use skinless chicken. To keep the crust from getting soggy, allow the chicken to rest after frying. Store leftovers in airtight containers and reheat in the oven.