Crispy Southern Fried Chicken (Printable)
Golden, crunchy chicken with juicy meat inside, marinated in spiced buttermilk and perfectly fried.
# What You Need:
→ Chicken & Marinade
01 - 1 whole chicken (about 3.5 lbs), cut into 8 pieces
02 - 2 cups buttermilk
03 - 1 teaspoon hot sauce
04 - 1 teaspoon salt
05 - ½ teaspoon black pepper
→ Seasoned Flour Coating
06 - 2 cups all-purpose flour
07 - 2 teaspoons paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon cayenne pepper
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
→ For Frying
13 - Vegetable oil or peanut oil (about 1.5 quarts) for deep frying
# How To Make:
01 - Whisk together buttermilk, hot sauce, salt, and pepper in a large bowl. Add chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight for optimal tenderness.
02 - Combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large shallow dish. Mix well to distribute spices evenly.
03 - Remove chicken from marinade, allowing excess buttermilk to drip off without patting dry. Press each piece firmly into seasoned flour, turning to coat completely. Transfer coated pieces to a wire rack.
04 - Pour oil into a large heavy skillet or deep fryer. Heat to 350°F, maintaining temperature throughout frying process.
05 - Carefully place chicken pieces in hot oil in batches, avoiding overcrowding. Fry for 8-12 minutes per side, turning once, until golden brown and crispy. Verify internal temperature reaches 165°F.
06 - Transfer fried chicken to a clean wire rack or paper towels to drain. Let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The buttermilk works magic overnight making the chicken impossibly tender
- That crunch when you bite through the coating is absolutely worth every minute of prep
02 -
- Crowding the pan drops the oil temperature too fast leading to soggy disappointing chicken
- A wire rack is infinitely better than paper towels for draining because air circulates all around
03 -
- Room temperature chicken fries more evenly than cold straight from the fridge
- Sprinkle a little extra salt immediately after frying while the surface is still hot