Southern Fried Chicken
Savor golden, crispy Southern Fried Chicken with this flavorful, family-friendly recipe. Perfect for Sunday dinners or weeknight cravings
Equipment
- Large mixing bowls
- Deep frying thermometer
- Cast iron Dutch oven or heavy-bottomed pot
- Wire rack + baking sheet
- Tongs
Ingredients
- 3 pounds bone-in skin-on chicken pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Oil for deep frying enough to submerge chicken
Instructions
- Marinate the Chicken: In a large bowl, combine buttermilk and hot sauce. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 4 hours, preferably overnight
- Prepare the Dredge: In another large bowl, mix together flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, onion powder, and cayenne
- Dredge the Chicken: Remove chicken from marinade and let excess drip off. Dredge in the flour mixture, pressing it into the chicken. Dip back into the buttermilk, then dredge again for a double coating
- Heat the Oil: Fill a heavy Dutch oven or deep fryer with oil and heat to 350°F (175°C)
- Fry in Batches: Carefully place chicken into the hot oil in batches, without overcrowding. Fry for about 10–12 minutes, turning once, until golden brown and internal temp reaches 165°F
- Drain and Rest: Remove and place on a wire rack over a baking sheet to drain. Let rest 5–10 minutes before serving
Notes
For extra spice, add a teaspoon of hot sauce to the dredge mixture. Resting the chicken after frying keeps it juicy and crisp. Make sure the oil returns to temperature between batches