Description
Southern Fried Chicken delivers crispy, golden comfort straight from Grandma’s kitchen to your dinner table. Tender meat and crunchy coating make this classic Southern recipe a crowd-pleasing favorite that brings families together around the table.
Ingredients
Scale
Proteins:
- 3–4 pounds bone-in chicken pieces
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
Wet Ingredients:
- 2 cups buttermilk
- 4 cups vegetable or peanut oil (for frying)
Instructions
- Submerge each chicken piece (3-4 pounds total) completely in 2 cups buttermilk, ensuring every surface is coated. Refrigerate for 4-6 hours or overnight to tenderize the meat and enhance flavor absorption.
- Create a seasoning blend by combining 2 cups all-purpose flour with 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 tablespoon paprika, and ½ teaspoon cayenne pepper. Whisk thoroughly to distribute spices evenly.
- Pour 4 cups vegetable oil into a deep cast-iron skillet or heavy-bottomed pot. Heat oil to exactly 350°F, monitoring temperature with a reliable kitchen thermometer to maintain consistent heat.
- Remove chicken from buttermilk, allowing excess liquid to drip off. Roll each piece generously in seasoned flour mixture, pressing gently to ensure a thick, even coating that will create a crispy exterior.
- Carefully lower coated chicken pieces into hot oil, working in batches to prevent overcrowding. Fry for 15-18 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a wire rack positioned over a baking sheet. Let excess oil drain for 5-7 minutes, which helps maintain the crispy texture and prevents sogginess.
- Serve immediately while chicken remains hot and crackling-crisp, allowing each piece to rest briefly before plating to preserve its perfect temperature and crunch.
Notes
- Marinate chicken in buttermilk to tenderize the meat and create a tangy, flavorful base for the crispy coating.
- Use a cast-iron skillet for the most even heat distribution and a perfectly golden, crunchy exterior.
- Let the chicken rest at room temperature for 30 minutes before frying to ensure more even cooking and a crispier crust.
- For a gluten-free version, swap all-purpose flour with cornstarch or a gluten-free flour blend to maintain the signature crunch.
- Prep Time: 4 hours
- Cook Time: 30-36 minutes
- Category: Fried
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 645 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 40 g
- Saturated Fat: 8 g
- Unsaturated Fat: 29 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg