Name: Southern Fried Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs Chicken pieces (bone-in, skin-on thighs and drumsticks); 2 cups Buttermilk; 1 tbsp Hot sauce (like Tabasco or Crystal); 3 cups All-purpose flour; 0.5 cup Cornstarch; 1 tbsp Smoked paprika; 2 tsp Garlic powder; 2 tsp Onion powder; 2 tsp Kosher salt; 1 tsp Black pepper; 0.5 tsp Cayenne pepper; 4 cups Peanut oil (for frying)

"Experience the soul-satisfying crunch of perfectly seasoned, golden-brown skin giving way to succulent, tender meat. This classic Southern recipe uses a traditional buttermilk soak and a double-dredge technique to ensure maximum flavor and the ultimate crispy texture."

1 Ingredients

Qty	Item
3 lbs 1.36 kg	Chicken pieces (bone-in, skin-on thighs and drumsticks)
2 cups 480 ml	Buttermilk
1 tbsp 15 ml	Hot sauce (like Tabasco or Crystal)
3 cups 375 g	All-purpose flour
0.5 cup 64 g	Cornstarch
1 tbsp 15 g	Smoked paprika
2 tsp 10 g	Garlic powder
2 tsp 10 g	Onion powder
2 tsp 10 g	Kosher salt
1 tsp 5 g	Black pepper
0.5 tsp 2.5 g	Cayenne pepper
4 cups 1 l	Peanut oil (for frying)

2 Instructions

Step 1. In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.

Step 2. In a separate shallow dish or large resealable bag, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Whisk well to ensure the spices are evenly distributed.

Step 3. Remove the chicken from the refrigerator. One by one, remove a piece of chicken from the buttermilk, let the excess drip off, and place it into the flour mixture. Shake or press the flour onto the chicken to ensure it is completely coated.

Step 4. For extra crunch, dip the floured chicken back into the buttermilk briefly and then dredge in the flour mixture a second time.

Step 5. Fill a heavy-bottomed Dutch oven or cast-iron skillet with about 2 inches of peanut oil. Heat the oil to 350°F (175°C).

Step 6. Carefully place the chicken pieces into the hot oil, skin-side down. Do not crowd the pan; fry in batches if necessary. Fry for 12-15 minutes, turning halfway through, until the crust is golden brown and the internal temperature reaches 165°F (74°C).

Step 7. Transfer the fried chicken to a wire rack set over a baking sheet to drain. Let rest for 5-10 minutes before serving.

·
Use a thermometer to maintain the oil temperature at 350°F; if the oil is too cool, the chicken will be greasy, and if too hot, the skin will burn before the meat is cooked.
·
A wire cooling rack is superior to paper towels for draining, as it allows air to circulate and prevents the bottom of the chicken from getting soggy.
·
Adding cornstarch to the flour mixture creates a crispier, more glass-like crunch that holds up longer.
·
Don't skip the rest time! Letting the chicken sit for a few minutes allows the juices to redistribute and the coating to set.

? Frequently Asked Questions

What is the best oil for frying chicken?

Peanut oil is ideal because it has a high smoke point and a neutral flavor. Vegetable oil or canola oil are also excellent alternatives.

Can I use an air fryer for this recipe?

Yes, but you will need to spray the chicken generously with oil spray to ensure the flour hydrates and browns properly. Cook at 375°F for about 20-25 minutes.

How do I keep the chicken warm while frying in batches?

Place the finished chicken on a wire rack in a 200°F (95°C) oven until all batches are complete.

How long should I marinate the chicken in buttermilk?

A minimum of 4 hours is recommended, but 12-24 hours is best. The lactic acid in the buttermilk helps tenderize the meat.

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