Crispy Southern Fried Chicken (Printable)
Golden, crunchy fried chicken marinated in buttermilk and coated with seasoned flour for juicy Southern perfection.
# What You 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)
# Directions:
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. Mix well to distribute spices evenly.
03 - Take chicken out of the buttermilk mixture, allowing excess liquid to drip off naturally. Do not pat dry—remaining marinade helps flour adhere.
04 - Press each chicken piece firmly into the seasoned flour mixture, coating completely and pressing gently to ensure the coating sticks well. Place coated pieces on a wire rack.
05 - Pour oil into a large heavy skillet or deep fryer. Heat to 350°F, maintaining temperature throughout frying for optimal crispiness.
06 - Working in batches to avoid overcrowding, carefully lower chicken pieces into hot oil. Fry for 8-12 minutes per side, turning once, until deep golden brown and crispy. Internal temperature must reach 165°F for safe consumption.
07 - Transfer cooked 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 Suggestions:
01 -
- The buttermilk marinade makes the chicken fall apart tender while keeping the crust shatteringly crisp
- Once you master the oil temperature, this becomes the recipe everyone begs you to bring to gatherings
02 -
- Crowding the pan drops the oil temperature and makes soggy chicken, so fry in small batches
- Letting chicken rest on a wire rack instead of paper towels keeps that crust from getting soggy underneath
03 -
- Double dipping in buttermilk and flour creates an extra thick crust that stays crispy longer
- Letting the chicken come to room temperature for 20 minutes before frying helps it cook more evenly