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Classic Southern Fried Chicken

Close-up of golden-brown, crispy Southern fried chicken pieces on a wire rack.
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Learn how to make perfectly crispy and juicy Southern-style fried chicken at home. This recipe uses a buttermilk soak and a seasoned flour coating for authentic flavor and texture.

Ingredients

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  • 4 lbs chicken pieces (e.g., thighs, drumsticks, breasts)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 tablespoons paprika
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • Vegetable oil or shortening for frying

Instructions

  1. Place chicken pieces in a large bowl or resealable bag. Pour buttermilk over chicken, ensuring all pieces are coated. Cover or seal and refrigerate for at least 4 hours, or preferably overnight.
  2. In a shallow dish or pie plate, whisk together flour, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using).
  3. Remove chicken from buttermilk, letting excess drip off. Do not rinse.
  4. Dredge each piece of chicken thoroughly in the seasoned flour mixture, pressing to ensure a thick, even coating. Shake off any excess flour.
  5. Place coated chicken on a wire rack and let it sit for about 15-20 minutes to allow the coating to adhere.
  6. In a large, heavy skillet or Dutch oven, heat about 1-2 inches of vegetable oil or shortening to 350°F (175°C). Use a thermometer to monitor the temperature.
  7. Carefully place chicken pieces into the hot oil, skin-side down, without overcrowding the skillet. Fry in batches if necessary.
  8. Fry chicken for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  9. Remove chicken from the skillet and place on a clean wire rack set over a baking sheet to drain excess oil.
  10. Serve hot.

Notes

  • For extra crispy skin, you can double-coat the chicken: after the initial dredging, dip the chicken back into the buttermilk and then into the flour mixture again.
  • Maintain a consistent oil temperature for even cooking and crispiness. If the oil is too hot, the coating will burn before the chicken is cooked. If it’s too cool, the chicken will absorb too much oil and become greasy.
  • You can add other spices to the flour mixture, such as dried thyme or sage, to customize the flavor.

Nutrition

Find it online: https://www.unfoldrecipes.com/southern-fried-chicken-recipe/