Southern Fried Chicken Recipe
Fried chicken is a quintessential Southern dish loved by generations. Its crispy, golden-brown exterior paired with juicy, flavorful meat is simply irresistible. Follow this recipe to make the perfect Southern fried chicken at home.
Ingredients:
Chicken: 1 whole chicken, cut into pieces (or use 4 drumsticks and 4 thighs)
Buttermilk: 2 cups
Salt and Pepper: To taste
Paprika: 1 tablespoon
Garlic Powder: 1 tablespoon
Onion Powder: 1 tablespoon
Cayenne Pepper: 1 teaspoon (optional, for a bit of heat)
All-Purpose Flour: 2 cups
Cornstarch: 1/2 cup
Vegetable Oil: For frying
Instructions:
Step 1: Marinate the Chicken
Prepare the Marinade: In a large bowl, combine the buttermilk, 1 teaspoon of salt, 1 teaspoon of pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
Marinate the Chicken: Add the chicken pieces to the buttermilk mixture, ensuring each piece is well-coated.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Marinating in buttermilk tenderizes the chicken and enhances the flavor.
Step 2: Prepare the Coating
Mix the Dry Ingredients: In a large, shallow dish, combine the flour, cornstarch, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix thoroughly.
Coat the Chicken: Remove the chicken from the buttermilk marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring it’s fully coated. Place the coated chicken on a wire rack and let it sit for about 15 minutes. This rest period helps the coating adhere better.
Step 3: Fry the Chicken
Heat the Oil: Pour enough vegetable oil to reach a depth of about 1 inch in a large, deep skillet or Dutch oven.
Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature.
Fry the Chicken: Carefully add the chicken pieces to the hot oil, skin side down.
Also Fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy chicken.
Don’t forget to it Fry for 12-15 minutes per side, turning once, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Drain the Chicken: Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. This helps keep the chicken crispy.
Step 4: Serve and Enjoy
Season and Serve: While the chicken is still hot, lightly season with a pinch of salt.
Serve immediately with your favorite sides such as mashed potatoes, coleslaw, or cornbread. Enjoy the crispy, flavorful goodness of Southern fried chicken!
Southern Fried Chicken Recipe
Ingredients
- Chicken: 1 whole chicken cut into pieces (or use 4 drumsticks and 4 thighs)
- Buttermilk: 2 cups
- Salt and Pepper: To taste
- Paprika: 1 tablespoon
- Garlic Powder: 1 tablespoon
- Onion Powder: 1 tablespoon
- Cayenne Pepper: 1 teaspoon optional, for a bit of heat
- All-Purpose Flour: 2 cups
- Cornstarch: 1/2 cup
- Vegetable Oil: For frying
Instructions
- Step 1: Marinate the Chicken
- Prepare the Marinade: In a large bowl, combine the buttermilk, 1 teaspoon of salt, 1 teaspoon of pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
- Marinate the Chicken: Add the chicken pieces to the buttermilk mixture, ensuring each piece is well-coated.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Marinating in buttermilk tenderizes the chicken and enhances the flavor.
- Step 2: Prepare the Coating
- Mix the Dry Ingredients: In a large, shallow dish, combine the flour, cornstarch, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix thoroughly.
- Coat the Chicken: Remove the chicken from the buttermilk marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring it’s fully coated. Place the coated chicken on a wire rack and let it sit for about 15 minutes. This rest period helps the coating adhere better.
- Step 3: Fry the Chicken
- Heat the Oil: Pour enough vegetable oil to reach a depth of about 1 inch in a large, deep skillet or Dutch oven.
- Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature.
- Fry the Chicken: Carefully add the chicken pieces to the hot oil, skin side down.
- Also Fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy chicken.
- Don't forget to it Fry for 12-15 minutes per side, turning once, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain the Chicken: Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. This helps keep the chicken crispy.
- Step 4: Serve and Enjoy
- Season and Serve: While the chicken is still hot, lightly season with a pinch of salt.
- Serve immediately with your favorite sides such as mashed potatoes, coleslaw, or cornbread. Enjoy the crispy, flavorful goodness of Southern fried chicken!
Tips for Perfect Southern Fried Chicken
Use a Thermometer: Ensure your oil stays at the right temperature by using a cooking thermometer. Too hot, and the chicken may burn; too cool, and it may become greasy.
Marinate Overnight: For maximum flavor and tenderness, marinate the chicken in buttermilk overnight.
Resting Period: Allowing the coated chicken to rest before frying helps the coating adhere better and results in a crispier crust.
Avoid Overcrowding: Fry the chicken in small batches to maintain the oil temperature and ensure even cooking.
Drain Properly: Use a wire rack to drain the fried chicken, which keeps it crispy compared to using paper towels.
This recipe for Southern fried chicken ensures you get the perfect crispy, golden-brown exterior with juicy, flavorful meat inside. Try this at home and enjoy a classic American dinner that’s sure to please!
Would you like more recipe ideas or tips on anything else?