Description
This recipe for Crispy, Juicy Southern Fried Chicken delivers tender, flavorful chicken coated in a perfectly seasoned, crunchy crust. Marinated in buttermilk for several hours and fried to golden perfection, this classic Southern dish is ideal for anyone craving comfort food with a crispy twist.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
Seasoned Flour
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional for extra spice)
For Frying
- Vegetable oil for frying (enough to fill your skillet or deep fryer about 2-3 inches deep)
Instructions
- Marinate the Chicken: In a large bowl, place the chicken pieces and pour the buttermilk over them. Ensure all pieces are well coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight to tenderize and flavor the chicken deeply.
- Prepare the Seasoned Flour: In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper until evenly combined. This seasoned flour will form the flavorful crust.
- Dredge the Chicken: Remove each piece of chicken from the buttermilk, letting the excess drip off. Thoroughly coat each piece with the seasoned flour mixture, pressing the flour firmly onto the surface to create a thick and even crust.
- Heat the Oil: Pour vegetable oil into a large skillet or deep fryer and heat to 350°F (175°C). Use a thermometer for accuracy to ensure the oil is at the optimal frying temperature.
- Fry the Chicken: Carefully place the breaded chicken pieces into the hot oil in batches, avoiding overcrowding. Fry each piece for 12-15 minutes, turning occasionally to ensure even browning, until the crust is golden brown and an internal temperature of 165°F (74°C) is reached.
- Drain and Serve: Use tongs to transfer the cooked chicken onto a wire rack set over a baking sheet to drain excess oil. Allow it to rest briefly to maintain crispness. Serve hot and enjoy your crispy, juicy Southern fried chicken!
Notes
- Marinating overnight in buttermilk enhances the tenderness and flavor of the chicken.
- Using a wire rack to drain fried chicken keeps the crust crispy, unlike paper towels which can cause sogginess.
- The cayenne pepper is optional; adjust the spiciness to your liking.
- Make sure the oil temperature stays consistent at 350°F to prevent greasy or undercooked chicken.
- Use a food thermometer to check doneness accurately for food safety.
- Leftover fried chicken can be reheated in an oven to retain crispiness.
