Southern Fried Chicken
A deliciously crispy comfort food classic made with buttermilk-marinated chicken and a seasoned flour crust, deep-fried to golden perfection.
Ingredients
Main Ingredients
- 1 chicken (about 3-4 pounds) Whole chicken, cut into pieces Use bone-in pieces for best flavor; substitute legs and thighs only for easier portioning
- 2 cups Buttermilk Use cultured buttermilk; substitute 2 cups milk plus 2 tablespoons lemon juice if needed
- 2 cups All-purpose flour Use 1:1 blend of flour and cornstarch for extra crispness
- 1 tablespoon Paprika Sweet or smoked paprika changes flavor profile slightly
- 1 tablespoon Garlic powder Fresh minced garlic adds pungency but can burn during frying
- 1 tablespoon Onion powder Granulated onion works as well
- 1 teaspoon Salt Adjust to taste; kosher salt measures differently than table salt
- 1 teaspoon Black pepper Freshly ground for brighter flavor
- Enough Oil for frying Use neutral oil with high smoke point such as peanut or canola oil
Instructions
Marinating
- Marinate the chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator.
Preparing the Coating
- Mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper in a wide bowl.
- Whisk the flour mixture to break lumps and ensure even spice distribution before dredging the chicken pieces.
Coating the Chicken
- Remove chicken from the buttermilk and let excess drip off before transferring pieces to the flour mixture.
- Dredge the chicken pieces in the flour mixture, ensuring they are well coated and pressing the flour into the skin.
- Place coated pieces on a wire rack to rest for five to ten minutes to allow the crust to adhere.
Frying
- Heat oil in a deep skillet over medium-high heat until it reaches 325 to 350 degrees Fahrenheit and shimmers.
- Fry the chicken pieces in batches until golden brown and cooked through, about 15-20 minutes per side depending on piece size.
- Flip pieces halfway through cooking to brown both sides evenly and adjust heat to prevent burning of the crust.
Resting and Serving
- Drain fried chicken on paper towels or a wire rack to remove excess oil while preserving crispness.
- Serve hot immediately, or hold in a warm oven set to 200 degrees Fahrenheit to keep the crust crisp while finishing other batches.
Notes
Use chilled buttermilk and cold chicken for the marinade to slow bacterial growth and increase tenderizing contact time. Season both the flour and the buttermilk for deeper flavor penetration.