Here’s a crispy, juicy Southern Fried Chicken recipe that’s classic and crowd-pleasing 🍗
Southern Fried Chicken
Ingredients
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2–3 lbs chicken pieces (legs, thighs, breasts, wings)
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2 cups buttermilk
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2 cups all-purpose flour
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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½ tsp black pepper
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Oil for frying (vegetable, canola, or peanut)
Instructions
1. Marinate Chicken:
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Place chicken in a bowl and pour buttermilk over it.
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Cover and refrigerate at least 2 hours, or overnight for best flavor.
2. Prepare Flour Coating:
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In a large bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
3. Coat Chicken:
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Remove chicken from buttermilk, letting excess drip off.
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Dredge in seasoned flour, pressing lightly to coat.
4. Fry Chicken:
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Heat 1–2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
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Fry chicken in batches, 10–15 minutes per side, depending on size, until golden brown and internal temperature reaches 165°F (74°C).
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Drain on a wire rack or paper towels.
Tips
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Double dredge: Dip coated chicken back into buttermilk and flour again for extra crispy crust.
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Spicy kick: Add cayenne or smoked paprika to the flour mix.
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Oven finish: Fry until golden, then bake at 375°F (190°C) for 10 minutes for extra crispness.
Serving Ideas
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Classic sides: mashed potatoes, coleslaw, biscuits
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For lighter fare: serve with roasted vegetables or salad