Southern Fried Chicken Recipe: Crispy, Golden, and Irresistible
Few dishes capture comfort food quite like Southern Fried Chicken. With its golden, crunchy crust and juicy, tender meat inside, this recipe is a true classic. Whether served at family gatherings, Sunday dinners, or summer picnics, fried chicken is a dish that never goes out of style. This step-by-step guide will show you how to make the crispiest, most flavorful fried chicken right at home.
Ingredients
- 4 pounds chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional for spice)
- 2 large eggs
- Oil for frying (peanut oil, vegetable oil, or canola)
Step-by-Step Instructions
Step 1: Prepare the Chicken
Rinse the chicken pieces and pat them dry with paper towels. This step ensures that the coating sticks properly. Place the chicken in a bowl or resealable bag with the buttermilk and let it marinate for at least 4 hours (overnight works best for maximum flavor and tenderness).
Step 2: Make the Seasoned Flour Mixture
In a large bowl, mix together the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne. Cornstarch helps create an extra crispy crust.
Step 3: Coat the Chicken
Beat the eggs in a shallow bowl. Remove chicken from the buttermilk and dip each piece into the eggs, then dredge in the flour mixture. For extra crunch, repeat the process (egg wash + flour coating) for a double coating.
Step 4: Fry the Chicken
Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches without overcrowding the pan. Cook each piece for 12–15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
Step 5: Drain and Serve
Place fried chicken on a wire rack over a baking sheet to drain excess oil. Serve hot with mashed potatoes, coleslaw, or biscuits.
Variations
- Spicy Fried Chicken: Add hot sauce to the buttermilk marinade and extra cayenne to the flour mix.
- Oven-Fried Chicken: Bake at 400°F (200°C) for 40–45 minutes for a lighter version.
- Air Fryer Fried Chicken: Spray coated chicken with oil and air fry at 375°F (190°C) for 25–30 minutes.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 27 g |
| Carbohydrates | 22 g |
| Fat | 26 g |
| Saturated Fat | 5 g |
| Fiber | 1 g |
| Sodium | 780 mg |
| Cholesterol | 115 mg |
Storage and Reheating Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap cooled fried chicken in foil and freeze for up to 2 months.
- Reheating: Warm in the oven at 350°F (175°C) for 15–20 minutes to restore crispiness.
Pro Tips for Success
- Don’t skip the buttermilk marinade—it tenderizes and flavors the meat.
- Use a thermometer to keep oil temperature steady.
- Fry in small batches to avoid soggy coating.
- Let chicken rest on a wire rack, not paper towels, to keep it crispy.
FAQs
Q: Can I use boneless chicken?
Yes, boneless thighs or breasts work but reduce cooking time slightly.
Q: Why cornstarch in the coating?
It makes the crust lighter and crunchier compared to flour alone.
Q: What’s the best oil for frying?
Peanut oil gives the best flavor, but vegetable or canola oil also works.
This Southern Fried Chicken recipe is all about crunch on the outside and juicy tenderness on the inside. Perfect for family dinners, potlucks, or any time you want to bring comfort food to the table.
