Print

Classic Crispy Southern Fried Chicken

Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make juicy, tender chicken with a perfectly seasoned, golden-brown, crunchy crust using this straightforward Southern fried chicken recipe.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons hot sauce (optional)
  • 4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • Vegetable oil or peanut oil, for frying (about 3-4 inches deep)

Instructions

  1. Place the chicken pieces in a large bowl. Pour the buttermilk and hot sauce over the chicken. Cover and refrigerate for at least 4 hours, or preferably overnight, to tenderize the meat.
  2. In a wide, shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne pepper. This is your seasoned coating.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not wipe it dry.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the coating firmly onto the chicken to create a thick layer. Place the coated chicken on a wire rack set over a baking sheet. Let the chicken rest for 15 minutes before frying; this helps the crust adhere.
  5. Pour enough oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature.
  6. Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature.
  7. Fry the chicken for about 6 to 8 minutes per side, turning occasionally, until it is deep golden brown and cooked through. For bone-in pieces, the internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius).
  8. Remove the cooked chicken and place it on a clean wire rack set over paper towels to drain excess oil.
  9. Allow the oil temperature to return to 325 degrees Fahrenheit before frying the next batch.
  10. Serve the crispy fried chicken hot.

Notes

  • For extra crispy results, double-dip the chicken: after the first dredge, dip the chicken back into the buttermilk briefly, then back into the flour mixture for a second, thicker coating.
  • Maintain the oil temperature strictly between 315°F and 330°F for the best texture and to prevent the chicken from burning before the inside cooks.
  • If you are frying larger pieces like breasts, you may need to reduce the heat slightly after the initial sear to ensure the center cooks without burning the exterior.

Nutrition

Find it online: https://devourdish.com/best-fried-chicken-recipe-crispy-juicy/