Crispy Southern Fried Chicken (Printable)
Golden, crunchy buttermilk fried chicken with seasoned coating and tender, juicy meat inside.
# What You'll 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, for deep frying (about 1.5 quarts)
# How To Make It:
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.
02 - Combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large shallow dish.
03 - Take chicken pieces out of the marinade, allowing excess buttermilk to drip off. Do not pat dry.
04 - Press each chicken piece thoroughly into the seasoned flour mixture, ensuring complete coverage. Set coated pieces on a wire rack.
05 - Heat vegetable or peanut oil in a heavy skillet or deep fryer to 350°F.
06 - Working in batches to avoid overcrowding, carefully add chicken pieces to hot oil. Fry for 8-12 minutes per side, turning once, until golden brown and crispy. Internal temperature must reach 165°F.
07 - Transfer cooked chicken to a clean wire rack or paper towels to drain. Let rest for 5 minutes before serving.
# Expert Tips:
01 -
- The buttermilk marinade works magic overnight, making the chicken impossibly tender while keeping the juicy inside intact
- This recipe delivers that satisfying crunch when you bite through the seasoned coating, exactly like the ones from roadside Southern stands
02 -
- Rushing the marination time is the biggest mistake you can make with this recipe
- Letting the oil get too hot burns the coating before the meat cooks through
03 -
- Double coating creates an extra thick crust if you want maximum crunch
- A cast iron skillet holds heat better than thinner pans for more even frying