Crispy Southern Fried Chicken (Printable)
Golden, crunchy buttermilk-marinated chicken with a spiced flour coating
# 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 (optional)
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 (adjust to taste)
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 (if using), 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 flavor and tenderness.
02 - Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a large shallow dish until evenly distributed.
03 - Take chicken pieces out of the buttermilk mixture, allowing excess liquid to drip off naturally. Do not pat dry—the moisture helps the coating adhere.
04 - Press each chicken piece firmly into the seasoned flour mixture, turning to coat completely and pressing gently to ensure the coating adheres well. Place coated pieces on a wire rack.
05 - Pour oil into a large heavy skillet or deep fryer. Heat to 350°F, maintaining temperature throughout the frying process.
06 - Working in batches to avoid overcrowding, carefully place chicken pieces in the hot oil. Fry for 8-12 minutes per side, turning once, until golden brown, crispy, and cooked through. Internal temperature should reach 165°F.
07 - Transfer fried chicken to a clean wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that irresistible crust everyone fights over
- Once you master the oil temperature, you will want to fry everything in your kitchen
02 -
- Oil temperature will drop when you add cold chicken, so give it time to recover between batches
- Patience during the marinade phase is what separates restaurant-quality chicken from rushed attempts
03 -
- Double-dipping creates that legendary extra-crusty shell that defines Southern fried chicken perfection
- Season your flour mixture generously, because some inevitably stays behind in the bowl