Crispy Southern Fried Chicken (Printable)
Golden crunchy coating meets juicy tender meat in this classic Southern favorite with buttermilk marinade.
# What You'll Need:
→ Chicken & Marinade
01 - 1 whole chicken (about 3.5 lbs), cut into 8 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 taste)
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
→ For Frying
13 - Vegetable oil or peanut oil, for deep frying (about 1.5 quarts)
# Steps:
01 - Whisk together buttermilk, hot sauce (if using), salt, and pepper in a large bowl. Add chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight for optimal flavor and tenderness.
02 - Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a large shallow dish until well blended.
03 - Take chicken pieces out of the marinade, allowing excess buttermilk to drip off naturally. Do not pat dry—the moisture helps the coating adhere.
04 - Press each chicken piece firmly into the seasoned flour mixture, turning to coat completely and pressing gently to ensure the flour adheres well. Transfer coated pieces to a wire rack.
05 - Pour oil into a large heavy skillet or deep fryer to a depth of about 2 inches. Heat to 350°F, maintaining temperature throughout frying.
06 - Working in batches to avoid overcrowding, carefully lower chicken pieces into hot oil. Fry for 8-12 minutes per side, turning once, until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain 350°F.
07 - Transfer fried chicken to a clean wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that coveted crust that shatters when you bite into it
- This recipe produces restaurant-quality fried chicken at home with ingredients you probably already have in your pantry
02 -
- Letting the chicken rest on a wire rack instead of paper towels keeps the crust crispy by allowing air to circulate all around
- Getting your oil temperature right makes all the difference between soggy chicken and perfectly crunchy coating
03 -
- Bringing the chicken to room temperature for about 30 minutes before frying helps it cook more evenly
- Seasoning the chicken with salt right before serving enhances all the flavors in the crust