Southern Fried Chicken
Southern Fried Chicken has crispy, golden skin and juicy, flavorful meat, marinated in buttermilk and spices, then double-coated in seasoned flour for perfect crunch and tenderness.
Ingredients
- 8 chicken drumsticks or thighs bone-in, skin-on
- 2 cups buttermilk
- 2 teaspoons hot sauce optional
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
- Combine buttermilk and hot sauce in a bowl. Add chicken, cover, and refrigerate for at least 4 hours or overnight to tenderize and flavor.
- Mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a bowl for a crispy, flavorful crust.
- Remove chicken from marinade, let excess drip off, and coat thoroughly in the flour mix. For extra crunch, dip back briefly in buttermilk, then coat again. Shake off excess.
- Heat vegetable oil 2 inches deep in a skillet or Dutch oven to 350°F (175°C). Maintain temperature to avoid burning or greasiness.
- Fry chicken in batches without crowding for 12–15 minutes, turning occasionally, until golden brown and 165°F (74°C) internally.
- Place chicken on paper towels or a rack to drain oil. Let rest a few minutes to keep crust crisp and meat juicy.