Today is ‘2025-06-11 22:41:35.089784’, and if you’re craving some comfort food that’s crispy on the outside and juicy on the inside, you’ve hit the jackpot. This Southern Fried Chicken recipe is a game-changer, bringing the authentic taste of the South right to your kitchen.
Why This Recipe Works
- The buttermilk marinade ensures the chicken is tender and flavorful.
- A perfect blend of spices gives that signature Southern kick.
- Double-dredging in flour guarantees an extra crispy coating.
- Frying at the right temperature keeps the chicken juicy inside.
- It’s a versatile recipe that can be adjusted to suit your spice tolerance.
Ingredients
- 4 lbs chicken pieces (legs, thighs, breasts, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- Vegetable oil for frying
Equipment Needed
- Large mixing bowls
- Whisk
- Deep fryer or large heavy-bottomed pot
- Thermometer
- Tongs
- Paper towels
Instructions
Marinate the Chicken
In a large bowl, whisk together the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight. This step is crucial for tender, flavorful chicken.
Prepare the Dredging Station
In another large bowl, combine the flour with the remaining spices. Remove the chicken from the marinade, letting excess drip off, then dredge in the flour mixture. For extra crispiness, dip the chicken back into the marinade and dredge in flour again. Let it rest for 10 minutes to set the coating.
Heat the Oil
Fill your fryer or pot with enough oil to submerge the chicken pieces. Heat to 350°F. Maintaining this temperature is key to avoiding greasy chicken. Use a thermometer to monitor the heat throughout frying.
Fry the Chicken
Carefully add the chicken to the hot oil in batches, avoiding overcrowding. Fry for about 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F. Drain on paper towels to remove excess oil.
Serve and Enjoy
Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve hot with your favorite sides for a meal that’s sure to impress.
Tips and Tricks
For the crispiest chicken, ensure your oil is at the correct temperature before adding the chicken. If it’s too hot, the outside will burn before the inside cooks; too cool, and the chicken will absorb too much oil. Letting the coated chicken rest before frying helps the coating adhere better. For a healthier version, try air frying at 400°F for about 25 minutes, flipping halfway through. Always use a meat thermometer to ensure the chicken is fully cooked.
Recipe Variations
- Spicy Version: Add more cayenne pepper or a dash of hot sauce to the marinade for extra heat.
- Herb-Infused: Mix dried herbs like thyme or rosemary into the flour for an aromatic twist.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for those with dietary restrictions.
- Oven-Baked: For a less oily option, bake the chicken at 375°F for 45-50 minutes, turning once.
Frequently Asked Questions
Q: Can I use boneless chicken for this recipe?
A: Absolutely! Boneless chicken breasts or thighs will work, though cooking times may vary slightly. Just ensure the internal temperature reaches 165°F.
Q: How long can I store the leftover fried chicken?
A: Stored in an airtight container in the fridge, it’ll last up to 3 days. Reheat in the oven at 350°F for about 10 minutes to maintain crispiness.
Q: Can I make this recipe without buttermilk?
A: Yes, you can substitute with a mixture of milk and lemon juice or vinegar (1 tbsp per cup of milk) as a quick buttermilk alternative.
Summary
This Southern Fried Chicken recipe delivers the perfect combination of crispy, flavorful coating and juicy, tender meat. With these tips and variations, you can customize it to your taste and enjoy a classic Southern dish anytime.
