Southern Fried Chicken
Southern Fried Chicken
Ingredients
For the Chicken and Marinade
- 3 lbs bone-in chicken pieces, such as drumsticks and thighs
- 2 cups buttermilk
- 1 tablespoon hot sauce, optional
For the Seasoned Flour
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, optional
For Frying
- vegetable or peanut oil, for frying
Instructions
- 1
Place the chicken pieces in a large bowl.
⏱️ 1 min
- 2
Pour the buttermilk over the chicken and add the hot sauce, if using.
⏱️ 1 min
- 3
Toss the chicken well to ensure all pieces are coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to marinate.
⏱️ 2 min
- 4
In a separate large bowl, combine the all-purpose flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, dried thyme, and cayenne pepper (if using). Mix thoroughly.
⏱️ 5 min
- 5
Remove each chicken piece from the buttermilk, allowing any excess to drip off.
⏱️ 3 min
- 6
Coat each chicken piece thoroughly in the seasoned flour mixture. Press the flour firmly onto the chicken to create a craggy, crispy coating.
⏱️ 5 min
- 7
For an extra crunchy crust, lightly dip the floured chicken back into the buttermilk, then coat once more in the seasoned flour mixture.
⏱️ 3 min
- 8
Let the coated chicken rest for 10–15 minutes before frying. This helps the coating adhere better.
- 9
Heat about 2–3 inches of vegetable or peanut oil in a heavy pot or deep skillet to 325–350°F (165–175°C). Use a thermometer to monitor the oil temperature.
⏱️ 5 min•🌡️ 325
- 10
Carefully place the chicken in the hot oil in batches, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken.
⏱️ 2 min
- 11
Fry drumsticks and thighs for about 12–15 minutes, turning occasionally, until they are deeply golden brown and crisp. Ensure the thickest part of the chicken reaches an internal temperature of at least 165°F (74°C) using a meat thermometer.
⏱️ 15 min
- 12
Transfer the fried chicken to a wire rack set over a baking sheet or a paper towel-lined tray to drain excess oil.
⏱️ 1 min
- 13
Let the fried chicken rest for 5 minutes before serving. This allows the crust to stay crisp and the juices to redistribute.
Kitchen Tools
Nutrition Facts (per serving)
Southern Fried Chicken
For the Chicken and Marinade
- 3 lbs bone-in chicken pieces, such as drumsticks and thighs
- 2 cups buttermilk
- 1 tablespoon hot sauce, optional
For the Seasoned Flour
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, optional
For Frying
- vegetable or peanut oil, for frying
Instructions
- 1
Place the chicken pieces in a large bowl.
⏱️ 1 min - 2
Pour the buttermilk over the chicken and add the hot sauce, if using.
⏱️ 1 min - 3
Toss the chicken well to ensure all pieces are coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to marinate.
⏱️ 2 min - 4
In a separate large bowl, combine the all-purpose flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, dried thyme, and cayenne pepper (if using). Mix thoroughly.
⏱️ 5 min - 5
Remove each chicken piece from the buttermilk, allowing any excess to drip off.
⏱️ 3 min - 6
Coat each chicken piece thoroughly in the seasoned flour mixture. Press the flour firmly onto the chicken to create a craggy, crispy coating.
⏱️ 5 min - 7
For an extra crunchy crust, lightly dip the floured chicken back into the buttermilk, then coat once more in the seasoned flour mixture.
⏱️ 3 min - 8
Let the coated chicken rest for 10–15 minutes before frying. This helps the coating adhere better.
- 9
Heat about 2–3 inches of vegetable or peanut oil in a heavy pot or deep skillet to 325–350°F (165–175°C). Use a thermometer to monitor the oil temperature.
⏱️ 5 min•🌡️ 325 - 10
Carefully place the chicken in the hot oil in batches, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken.
⏱️ 2 min - 11
Fry drumsticks and thighs for about 12–15 minutes, turning occasionally, until they are deeply golden brown and crisp. Ensure the thickest part of the chicken reaches an internal temperature of at least 165°F (74°C) using a meat thermometer.
⏱️ 15 min - 12
Transfer the fried chicken to a wire rack set over a baking sheet or a paper towel-lined tray to drain excess oil.
⏱️ 1 min - 13
Let the fried chicken rest for 5 minutes before serving. This allows the crust to stay crisp and the juices to redistribute.