Crispy Southern Fried Chicken (Print View)
Golden, crunchy fried chicken with buttermilk marinade and seasoned flour coating for juicy, flavorful results.
# What You'll Need:
→ Chicken & Marinade
01 - 1 whole chicken (approximately 3.5 lbs), cut into 8 serving 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 preferred heat level
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
→ For Frying
13 - Vegetable or peanut oil for deep frying (approximately 1.5 quarts)
# How to Make:
01 - Whisk together buttermilk, hot sauce if using, salt, and pepper in a large bowl. Submerge chicken pieces completely in the mixture. Cover bowl and refrigerate for 4 hours minimum, preferably overnight, ensuring maximum tenderization and flavor penetration.
02 - Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a large shallow dish. Whisk thoroughly to distribute spices evenly throughout the flour mixture.
03 - Lift chicken pieces from buttermilk, allowing excess liquid to drip off naturally. Do not pat dry—the remaining marinade helps flour coating adhere properly.
04 - Press each chicken piece firmly into seasoned flour, turning to coat completely on all sides. Shake gently to remove loose excess flour, then arrange coated pieces on wire rack. Let rest briefly while oil heats.
05 - Pour oil into heavy skillet or deep fryer to depth of about 2 inches. Heat to 350°F, maintaining consistent temperature throughout frying process for optimal crispiness.
06 - Working in batches to avoid overcrowding, carefully lower chicken pieces into hot oil. Fry 8 to 12 minutes per side, turning once, until exterior is deep golden brown and crispy. Verify doneness with meat thermometer—internal temperature must reach 165°F.
07 - Transfer fried chicken to clean wire rack or paper towels to drain excess oil. Let rest 5 minutes before serving, allowing juices to redistribute and coating to set.
# Expert Suggestions:
01 -
- The buttermilk works its magic overnight, turning even the toughest cuts impossibly tender
- That seasoned flour crust shatters with every bite, revealing steaming juicy meat inside
02 -
- Crowding the skillet drops the oil temperature dramatically, resulting in soggy, greasy chicken that never recovers its crunch
- The flour coating needs to sit for about 10 minutes after dredging before frying, creating a better adhesion to the meat
03 -
- Let your chicken come to room temperature for 20 minutes before frying, it cooks more evenly
- A cast iron skillet holds heat beautifully and creates the most consistent frying temperature