Here’s a classic Southern fried chicken recipe 🍗—crispy on the outside, juicy on the inside.
Southern Fried Chicken
Ingredients
- 4 lbs chicken pieces (legs, thighs, wings, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional, for a little heat)
- Oil for frying (vegetable or peanut oil works best)
Instructions
- Marinate Chicken:
- Place chicken in a large bowl and pour buttermilk over it.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare Coating:
- In a shallow bowl, mix flour, salt, pepper, paprika, garlic powder, and cayenne.
- Coat Chicken:
- Remove chicken from buttermilk, letting excess drip off.
- Dredge in flour mixture, pressing to coat evenly.
- Heat Oil:
- Pour oil into a deep skillet or Dutch oven to about 1 inch deep.
- Heat to 350°F (175°C).
- Fry Chicken:
- Carefully place chicken in hot oil (don’t overcrowd).
- Fry for 12–15 minutes per side, depending on size, until golden brown and cooked through (internal temp 165°F/74°C).
- Drain and Rest:
- Place fried chicken on a wire rack or paper towels to drain.
- Let rest 5 minutes before serving.
Tips for Extra Crispy Chicken
- Double dredge: Dip in buttermilk again and coat with flour a second time.
- Don’t overcrowd the pan: Keeps oil temperature steady.
- Season the flour well: Adds flavor to every bite.
- Optional: Add a pinch of baking powder to the flour for extra crunch.
If you want, I can give you a quick oven-baked version that’s almost as crispy but healthier.
Do you want me to do that?
