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The Best Homemade Southern Fried Chicken

Close-up of several pieces of perfectly cooked, crispy fried chicken resting on a wire cooling rack.
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Make classic Southern Fried Chicken at home that is perfectly juicy inside and features an ultra-crispy, golden-brown coating. This recipe uses a buttermilk marinade for tender results.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons hot sauce
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon cayenne pepper (optional, for spice)
  • Vegetable oil or shortening, for frying (about 4-6 cups)

Instructions

  1. Combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder in a large bowl. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight. This is your best chicken marinade step.
  2. In a separate shallow dish, whisk together the flour, cornstarch, baking powder, and cayenne pepper (if using). This creates your perfectly crispy coating mix.
  3. Remove the chicken from the buttermilk mixture, letting excess drip off, but do not wipe it dry.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the coating firmly onto the chicken to create a thick layer.
  5. For an extra crunchy chicken recipe, perform a double-dredge: dip the coated chicken back into the remaining buttermilk mixture for just a second, then return it to the flour mixture and press again to build a thick, craggy crust.
  6. Place the dredged chicken on a wire rack while you heat the oil.
  7. Pour enough oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 2 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature closely.
  8. Carefully place 3 or 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature.
  9. Fry the chicken for about 6 to 8 minutes per side, turning occasionally, until it is deep golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius). Adjust frying time based on the size of the pieces (breasts take longer than wings).
  10. Remove the cooked chicken and place it on a clean wire rack set over a baking sheet to drain excess oil. Do not place it on paper towels, as this can steam the bottom crust, making it soggy.
  11. Allow the chicken to rest for 5 minutes before serving your restaurant quality fried chicken.

Notes

  • Maintain the oil temperature between 300°F and 335°F for the best results. If the oil is too cool, the chicken absorbs too much grease; if too hot, the outside burns before the inside cooks.
  • For the juiciest chicken recipe, use a mix of dark and white meat cuts.
  • If you are making a large batch, keep the finished chicken warm in a 200 degree Fahrenheit oven on a wire rack while you finish frying the remaining pieces.

Nutrition

Find it online: https://delicerecipe.com/best-homemade-southern-fried-chicken-recipe/