Southern Fried Chicken Recipe

American · Main course · 50 min total

Crispy, juicy, and perfectly seasoned, this Southern fried chicken is a classic comfort food that's sure to please a crowd.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into 8 pieces
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional)
• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional)
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, turning to coat. Cover and refrigerate for at least 4 hours, or overnight.
2. In a shallow dish, whisk together flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Place on a wire rack and let rest for 10 minutes.
4. In a large heavy-bottomed pot or Dutch oven, heat about 2 inches of oil to 350°F (175°C).
5. Fry chicken in batches, skin-side down first, without crowding. Cook for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
6. Transfer to a paper towel-lined plate to drain. Let rest for 5 minutes before serving.

Tips

• For extra crispy chicken, double-dredge: dip back in buttermilk then flour mixture.
• Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes.
• Serve with mashed potatoes, coleslaw, or biscuits.

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