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–+ servings
crispy flavorful fried chicken

Southern Fried Chicken

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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Main Course
Cuisine Southern
Servings 4

Equipment

  • 1 large mixing bowl
  • 1 Deep fryer or large pot
  • 1 Wire rack
  • 1 Baking sheet
  • 1 Tongs
  • 1 Meat thermometer

Ingredients
  

  • 4 cups Buttermilk
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Cayenne Pepper
  • 2 pounds Chicken Pieces
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • Vegetable Oil for frying

Instructions
 

  • In a large mixing bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  • Add chicken pieces to the buttermilk mixture, ensuring they are fully submerged, and marinate for at least 1 hour in the refrigerator.
  • In another bowl, mix together flour, baking powder, salt, and black pepper.
  • Remove chicken from the marinade and let any excess buttermilk drip off.
  • Dredge the chicken pieces in the flour mixture, ensuring a thorough coating on all sides.
  • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  • Carefully place the chicken pieces into the hot oil, frying in batches to avoid overcrowding.
  • Fry the chicken for about 15-20 minutes, turning occasionally until golden brown and cooked through.
  • Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).
  • Remove the chicken from the oil and place on a wire rack over a baking sheet to drain and rest for 10 minutes.

Notes

For extra crispy skin, double-dip the chicken in the buttermilk and flour mixture before frying. Ensure the oil is at the correct temperature before frying to avoid greasy chicken. Let the chicken rest on a wire rack to maintain its crispiness and allow excess oil to drain properly.
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