Southern Fried Chicken
This Southern fried chicken recipe delivers an irresistibly crispy, golden crust and incredibly juicy, flavorful meat thanks to a tenderizing buttermilk marinade and a perfectly seasoned double-dredged coating.
Equipment
- Large mixing bowl
- Cast Iron Skillet or Dutch Oven - Heavy-bottomed for even heat
- Candy or deep-fry thermometer
- Wire cooling rack - Set over a baking sheet
- Tongs or slotted spoon - For turning chicken
- Paper towels - For draining
- Shallow Dishes or Bowls - For dredging station
- Measuring cups and spoons
- Plastic Wrap or Lid - To cover marinating chicken
Ingredients
- 1 whole chicken (3-4 lbs/1.4-1.8 kg) - cut into 8-10 pieces, or your choice of chicken parts
- 2 cups buttermilk - 480ml
- 2 tablespoons hot sauce - optional, but recommended
- 2 1/2 cups all-purpose flour - 315g
- 1/2 cup cornstarch - 65g
- 2 tablespoons kosher salt - divided
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper - optional, for heat
- 2 large eggs
- 1 cup buttermilk - 240ml, for egg wash
- 6-8 cups peanut oil or vegetable oil - 1.4-1.9L, for frying
Instructions
- Rinse chicken and pat completely dry with paper towels. Whisk together buttermilk and hot sauce, pour over chicken, and refrigerate for at least 4 hours or overnight.
- Whisk together flour, cornstarch, 1 tablespoon salt, pepper, garlic powder, onion powder, paprika, and cayenne (if using) in a shallow dish.
- Beat eggs with remaining buttermilk in a separate bowl to create the egg wash. Set up your dredging station with the flour mixture and egg wash.
- Coat each chicken piece in seasoned flour, dip into egg wash, then coat again in flour. Press flour into the chicken and let rest on a wire rack for 10-15 minutes.
- Heat oil in a cast iron skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain the temperature.
- Fry 3-4 pieces at a time for 6-7 minutes per side, adjusting heat to maintain 325-335°F (163-168°C). Cook until golden brown and internal temperature reaches 165°F (74°C) for white meat or 175°F (79°C) for dark meat.
- Remove chicken and drain on a wire rack over paper towels. Let rest for 5-10 minutes before serving to redistribute juices.
Notes
- Don't skip the overnight marinade: The buttermilk needs time to tenderize the meat and infuse flavor. Four hours is the minimum, but 8-12 hours is ideal.
- Maintain consistent oil temperature: This is the most important factor for crispy, non-greasy chicken. Invest in a good thermometer.
- Don't overcrowd the pot: Frying too many pieces drops the oil temperature, resulting in soggy coating. Fry in batches of 3-4 pieces.
- Let the coated chicken rest: Allowing the breaded chicken to sit for 10-15 minutes before frying helps the coating adhere and creates a crispier crust.
- Season at every stage: Add salt to the marinade, the flour, and sprinkle a bit more on the finished chicken for maximum flavor.
- Use a wire rack, not paper towels: Placing hot chicken directly on paper towels traps steam underneath, making the bottom soggy.
- For a quicker weeknight alternative, try making Air Fryer Chicken Breast with less oil.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a 375°F (190°C) oven or air fryer to restore crispiness.
- Make it your own: Try variations like Nashville Hot Chicken (brush with cayenne butter sauce) or Garlic Parmesan (toss with butter, garlic, and Parmesan) for a fun twist.