Description
This crispy, juicy Southern Fried Chicken recipe delivers perfectly seasoned, tender chicken with a golden, crunchy crust. Marinated in buttermilk and hot sauce for extra flavor and moisture, then coated with a spiced flour and cornstarch mix, this classic comfort food is fried to perfection. Ideal for family dinners or special gatherings.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (about 3–4 lbs), cut into 8 pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
Coating
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
Frying
- Vegetable oil for frying (about 2–3 inches in depth)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour in the buttermilk and hot sauce, ensuring all pieces are coated evenly. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix thoroughly to create a well-seasoned coating mix.
- Coat the Chicken: Remove chicken from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly so the coating adheres well. Place coated pieces on a wire rack and let them rest for 15–20 minutes to set the crust.
- Heat the Oil: In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (163°C). Ensure there are 2–3 inches of oil for proper frying depth.
- Fry the Chicken: Fry the chicken in batches without overcrowding. Turn occasionally to brown evenly. Cook for 12–15 minutes per batch until the crust is golden and the internal temperature reaches 165°F (74°C).
- Drain and Rest: Remove fried chicken and drain on a wire rack placed over a baking sheet to catch excess oil. Allow it to rest a few minutes before serving to keep the crust crisp and juices sealed.
Notes
- Cornstarch in the coating mix helps to create an extra crispy crust.
- For enhanced flavor, season the buttermilk marinade with additional salt and pepper before adding chicken.
- Serve your Southern fried chicken with classic sides like biscuits, coleslaw, or creamy mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1–2 pieces
- Calories: 480
- Sugar: 2g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 105mg
