Southern Fried Chicken

Here’s a classic Southern Fried Chicken recipe—crispy on the outside, juicy on the inside, and bursting with flavor. I’ll break it down step by step so it comes out perfectly.

Ingredients (serves 4–6)

• 3–4 lbs chicken pieces (drumsticks, thighs, breasts, wings)
• 2 cups buttermilk
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional, for a little heat)
• 2 cups all-purpose flour
• 1 tsp baking powder
• Vegetable oil, for frying (enough to fill 1/3 of your pan)

Instructions

1. Marinate the chicken

1. In a large bowl, combine chicken pieces with buttermilk, 1 tsp salt, 1/2 tsp black pepper, and paprika.
2. Cover and refrigerate for at least 2 hours, ideally overnight. This tenderizes the chicken and adds flavor.

2. Prepare the coating

1. In a shallow dish, mix flour, remaining salt and pepper, garlic powder, onion powder, cayenne, and baking powder.
2. Remove each chicken piece from the buttermilk, letting excess drip off.
3. Dredge thoroughly in the flour mixture, pressing so it sticks. For extra crunch, double-dredge: dip back in buttermilk briefly, then dredge again in flour.

3. Fry the chicken

1. Pour vegetable oil into a heavy skillet (cast iron preferred) until it’s about 1/3 full. Heat to 350°F (175°C).
2. Carefully place chicken pieces in the hot oil without overcrowding. Fry in batches if needed.
3. Cook 10–15 minutes per side, depending on size, until golden brown and internal temperature reaches 165°F (74°C).
4. Use a wire rack to drain excess oil—avoid paper towels if you want the crust extra crisp.

4. Serve

• Let chicken rest for a few minutes before serving.
• Perfect with mashed potatoes, coleslaw, or collard greens for a full Southern meal.

Tips for Ultimate Southern Fried Chicken

• Buttermilk marinade is essential for tender, juicy chicken.
• Do not overcrowd the pan—it lowers the oil temperature and makes the crust soggy.
• Use a thermometer to ensure chicken is cooked perfectly without overcooking.
• Optional: add a little hot sauce to the buttermilk for a spicy kick.

If you want, I can also give you a “crispy, extra-crunchy Southern fried chicken” version that’s known for that iconic double-crust crunch.

Do you want me to provide that version too?