why make this recipe
Southern Fried Chicken is a classic dish known for its crispy skin and juicy inside. It’s a comfort food favorite that brings warmth and satisfaction to any meal. The buttermilk soak makes the chicken tender while the seasoned flour coating adds a delightful crunch. Whether it’s for a family gathering or a cozy dinner, this recipe is sure to please everyone!
how to make Southern Fried Chicken
Ingredients :
- 1 whole chicken (cut into 8–10 pieces) or 3–4 lbs bone-in chicken pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional for heat)
- Vegetable oil, for frying
Directions :
- Soak the chicken: Place chicken in a large bowl or zip-top bag with buttermilk. Cover and refrigerate for at least 4 hours or overnight. This makes it super tender and flavorful.
- Prepare flour coating: In a large bowl, mix flour with salt, pepper, paprika, garlic powder, onion powder, and cayenne (if using).
- Dredge the chicken: Remove chicken from buttermilk (let excess drip off), then coat each piece thoroughly in the seasoned flour. Press to make sure it sticks.
- Heat oil: In a large, heavy skillet or Dutch oven, heat 2–3 inches of vegetable oil to 325–350°F (165–175°C).
- Fry in batches: Fry chicken in batches, turning occasionally, for 12–15 minutes or until golden brown and internal temp reaches 165°F (74°C). Don’t overcrowd the pan!
- Drain and rest: Place on a wire rack or paper towels to drain. Let rest 5 minutes before serving.
how to serve Southern Fried Chicken
Southern Fried Chicken is perfect on its own or served with sides like mashed potatoes, coleslaw, or cornbread. Add some biscuits for a true Southern feast! You can serve it hot or at room temperature, making it great for gatherings or picnics.
how to store Southern Fried Chicken
To store leftover chicken, let it cool completely. Place it in an airtight container and refrigerate. It’s best eaten within 3–4 days. You can also freeze it for longer storage. Just make sure to wrap it tightly to prevent freezer burn.
tips to make Southern Fried Chicken
- Make sure to soak the chicken in buttermilk for the best flavor and tenderness.
- Use a thermometer to check the oil temperature; it ensures even cooking and prevents greasy chicken.
- For extra crispiness, you can double dip the chicken (buttermilk, then flour, then buttermilk again, then flour).
variation
If you want to spice things up, add herbs like thyme or rosemary to the flour mix. You can also try using hot sauce in the buttermilk for an extra kick!
FAQs
1. Can I use chicken breasts instead of whole chickens?
Yes, you can use chicken breasts or any bone-in chicken pieces. Just adjust the cooking time as they may cook faster.
2. What if I don’t have buttermilk?
You can make a quick substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for about 5 minutes before using.
3. Can I bake the chicken instead of frying?
Yes, you can bake the coated chicken at 400°F (200°C) for about 25–30 minutes. It might not be as crispy, but it will still be delicious!
Southern Fried Chicken
Ingredients
Chicken
- 1 whole whole chicken (cut into 8–10 pieces) or 3–4 lbs bone-in chicken pieces
Buttermilk Soak
- 2 cups buttermilk
Flour Coating
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional for heat)
Frying
- Vegetable oil, for frying Enough to fill the pan with 2–3 inches
Instructions
Preparation
- Place chicken in a large bowl or zip-top bag with buttermilk. Cover and refrigerate for at least 4 hours or overnight.
- In a large bowl, mix flour with salt, pepper, paprika, garlic powder, onion powder, and cayenne (if using).
Cooking
- Remove chicken from buttermilk (let excess drip off), then coat each piece thoroughly in the seasoned flour. Press to make sure it sticks.
- In a large, heavy skillet or Dutch oven, heat 2–3 inches of vegetable oil to 325–350°F (165–175°C).
- Fry chicken in batches, turning occasionally, for 12–15 minutes or until golden brown and internal temp reaches 165°F (74°C).
- Place on a wire rack or paper towels to drain. Let rest 5 minutes before serving.