Southern Fried Chicken
This classic Southern fried chicken features a crispy, spiced crust and tender, juicy meat, perfect for family dinners or picnics.
Ingredients
For the marinade
- 1 cup buttermilk Substitute with 1 tablespoon lemon juice or vinegar mixed with 1 cup milk if unavailable.
- 1 teaspoon hot sauce Optional; adds tang and heat.
- 4 pieces chicken (legs, thighs, breasts — bone-in and skin-on recommended) A mix of cuts is ideal.
For the dredge
- 1 cup all-purpose flour Use a gluten-free blend if needed.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For frying
- to taste vegetable oil Enough for 1–1.5 inches in a deep skillet.
Instructions
Marinating
- In a bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces, cover, and refrigerate for at least 1 hour or up to overnight.
Preparing the Dredge
- In another bowl, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder until uniform.
Heating the Oil
- Pour vegetable oil into a deep skillet to a depth of about 1–1.5 inches. Heat over medium-high heat until it reaches approximately 350°F (175°C).
Dredging the Chicken
- Remove each piece of chicken from the buttermilk and let the excess drip off. Dredge thoroughly in the flour mixture, pressing the flour onto the chicken to ensure it sticks.
Frying
- Carefully place the coated chicken pieces into the hot oil, skin-side down if applicable. Fry for about 15–20 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reads 165°F (74°C).
Draining and Resting
- Transfer the fried chicken to a wire rack over a sheet pan or to paper towels to drain. Let it rest for 5 minutes before serving.
Notes
For best results, refrigerate leftovers within two hours of cooking and reheat in an oven at 375°F (190°C) for about 15–20 minutes.