Description
Crispy southern fried chicken recipe brings southern comfort to dinner tables across America. Juicy meat and golden crust promise a delightful meal you can savor with family and friends.
Ingredients
Scale
- 3–4 lbs bone-in chicken parts (thighs, drumsticks, breasts)
- 2 cups buttermilk (or substitute)
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cayenne pepper (to taste)
- 1 tbsp salt
- 1 tbsp black pepper
- 2 cups all-purpose flour
- 4 cups vegetable or peanut oil for frying
Instructions
- Immerse chicken pieces in buttermilk, allowing flavors to penetrate deeply for 4-6 hours or preferably overnight in the refrigerator.
- Combine flour with an aromatic blend of spices in a wide, shallow container, creating a seasoned coating that will deliver maximum crunch and flavor.
- Carefully lift each chicken piece from the buttermilk bath, letting excess liquid drip off, then generously coat with the spiced flour mixture, ensuring complete and even coverage.
- Prepare a heavy-bottomed skillet by heating vegetable oil to a precise 350°F (175°C), which will guarantee a crispy exterior and perfectly cooked interior.
- Gently lower chicken pieces into the hot oil, working in batches to maintain optimal temperature, and fry for approximately 12-15 minutes per side until the exterior turns a rich golden brown.
- Verify doneness by checking that the internal temperature reaches 165°F (74°C) using a meat thermometer, which ensures the chicken is fully cooked and safe to consume.
- Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil, allowing the exterior to remain crisp and prevent sogginess.
- Let the chicken rest for a few minutes before serving to allow juices to redistribute, ensuring maximum tenderness and flavor.
Notes
- Buttermilk acts as a tenderizer, helping break down proteins and infusing deep flavor into the chicken meat.
- Choose bone-in, skin-on chicken pieces for maximum juiciness and traditional Southern-style texture.
- Maintain consistent oil temperature to ensure crispy exterior and prevent greasy results by using a digital thermometer.
- Allow chicken to rest at room temperature for 30 minutes before frying to promote even cooking and golden-brown crust.
- Prep Time: 4 hours (or 6 hours)
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 6
- Calories: 470 kcal
- Sugar: 0 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 110 mg