Description
This Crispy Southern Fried Chicken recipe delivers golden, juicy, and perfectly crunchy chicken with a flavorful buttermilk marinade and a seasoned flour coating. Ideal for a classic Southern meal, the chicken is marinated for tenderness and fried to crispy perfection using a cast-iron skillet.
Ingredients
Scale
Chicken Marinade
- 3–4 lbs bone-in chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 2 teaspoons hot sauce (optional)
Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil, for frying (1 ½ to 2 inches deep)
Instructions
- Marinate the Chicken: In a large bowl, mix the buttermilk and hot sauce until combined. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight to enhance flavor and tenderness.
- Prepare the Flour Coating: In a separate bowl, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir to evenly mix all spices and seasonings.
- Coat the Chicken: Remove each chicken piece from the buttermilk marinade, letting excess drip off. Thoroughly dredge the chicken in the seasoned flour mixture, pressing the coating firmly onto each piece. Place coated chicken on a baking sheet and let it rest for 10–15 minutes to set the crust.
- Heat the Oil: Pour vegetable oil into a large cast-iron skillet or heavy-bottomed pot to a depth of 1 ½ to 2 inches. Heat the oil to a temperature between 325°F and 350°F, using a thermometer for accuracy.
- Fry the Chicken: Carefully place the chicken pieces in the hot oil skin-side down first. Fry in batches without overcrowding the pan, cooking each side for 6–8 minutes until golden brown. Use a meat thermometer to check that the internal temperature reaches 165°F to ensure doneness.
- Drain and Rest: Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and maintain crispness. Allow the chicken to rest for 5–10 minutes before serving.
Notes
- Letting the coated chicken rest before frying helps the crust adhere and results in a crunchier texture.
- Use a meat thermometer to guarantee the chicken is cooked through and juicy.
- Serve with traditional Southern sides like mashed potatoes, coleslaw, or biscuits for an authentic meal.
- For a dairy-free version, substitute buttermilk with an appropriate dairy-free alternative.
