Southern Fried Chicken
Southern Fried Chicken is a classic dish known for its crispy skin and juicy inside, perfect for family gatherings or cozy dinners.
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.
Notes
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).