Description
My classic Southern Fried Chicken recipe delivers pure comfort straight from my grandmother’s kitchen. Crispy golden breading and tender meat combine for a delicious meal that reminds me of family dinners back home.
Ingredients
Scale
Main Ingredients:
- 2 lbs chicken pieces
- 4 cups vegetable oil or peanut oil
- 2 cups buttermilk
- 2 cups all-purpose flour
Seasoning and Spices:
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Supporting Ingredients:
- ½ cup cornstarch
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
Instructions
- Submerge chicken pieces completely in buttermilk, ensuring every surface gets coated with the tangy marinade.
- Refrigerate the chicken for 4-8 hours, allowing the buttermilk to tenderize and flavor the meat deeply.
- Combine flour, cornstarch, and all dry seasoning ingredients in a wide, shallow dish, mixing thoroughly to distribute spices evenly.
- Drain chicken from buttermilk, letting excess liquid drip back into the original container.
- Roll each chicken piece generously in seasoned flour mixture, pressing firmly to create a thick, adherent coating.
- Place coated chicken on a clean wire rack, allowing the breading to set for 10-15 minutes at room temperature.
- Heat 4 cups vegetable oil in a deep, heavy-bottomed pot to exactly 350°F, using a digital thermometer for precision.
- Carefully lower chicken pieces into hot oil, maintaining spacing to prevent overcrowding and ensure even cooking.
- Fry chicken for 12-15 minutes, turning occasionally to achieve uniform golden-brown coloration.
- Check internal temperature with a meat thermometer – it must reach 165°F at the thickest part of the meat.
- Transfer fried chicken to a wire rack positioned over a baking sheet to drain excess oil.
- Allow chicken to rest for 5 minutes before serving to help juices redistribute and maintain crispiness.
Notes
- Marinate the chicken in buttermilk overnight to create incredibly tender, juicy meat that falls off the bone.
- Double-dredging the chicken in seasoned flour and eggs creates an extra-crispy, thick coating that seals in moisture.
- Let the coated chicken rest before frying to help the breading adhere better and prevent it from falling off during cooking.
- Check the oil temperature carefully to ensure perfect golden-brown crispiness without burning the outside or undercooking the inside.
- Prep Time: 4 hours 25 minutes
- Cook Time: 12-15 minutes
- Category: Fried
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 575 kcal
- Sugar: 1 g
- Sodium: 870 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 120 mg