Description
Get ready for the ultimate comfort food with this Southern Fried Chicken recipe. Crispy on the outside, juicy on the inside, and seasoned to perfection, this classic Southern dish is perfect for any occasion.
Ingredients
Scale
For the Chicken:
- 8 pieces bone-in, skin-on chicken (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional, for extra heat)
- 1 ½ cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for added spice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Vegetable oil or peanut oil for frying
For the dredging station:
- 2 large eggs, beaten
- 1 cup buttermilk
Instructions
Marinate the Chicken:
- In a large bowl, mix the buttermilk with the hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
2. Prepare the Breading:
- In a separate shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, thyme, and oregano.
- In another shallow dish, beat the eggs and add the remaining buttermilk.
3. Coat the Chicken:
- Remove each piece of chicken from the buttermilk marinade, letting the excess drip off.
- Dip the chicken into the egg mixture, then coat it thoroughly in the seasoned flour mixture. Press the coating gently to make sure it sticks well.
- Shake off any excess flour, then place the coated chicken on a rack or plate and let it rest for about 5 minutes.
4. Fry the Chicken:
- Heat about 2-3 inches of oil in a large pot or deep skillet over medium-high heat until the oil reaches 350°F (175°C).
- Fry the chicken in batches, making sure not to overcrowd the pan. Cook each piece for about 10-12 minutes, or until the outside is golden brown and the internal temperature reaches 165°F (75°C).
- For even cooking, turn the chicken halfway through frying.
5. Drain and Rest:
- Once fried, transfer the chicken to a paper towel-lined plate or a wire rack to drain excess oil.
- Let the chicken rest for about 5 minutes to allow the juices to redistribute and the crust to set.
Notes
- Marination is key: Don’t skip marinating the chicken in buttermilk—this helps tenderize the meat and infuse flavor. If you're short on time, marinate for at least 2 hours.
- Oil temperature: Use a thermometer to keep the oil at the correct temperature (350°F or 175°C). If the oil is too hot, the coating will burn, and if it’s too cool, the chicken will become greasy.
- Double coat for extra crispiness: For an extra crispy texture, consider double-dipping the chicken. After the first coat of flour, dip the chicken back into the egg mixture and then coat it with flour again.
- Resting is important: Allow the chicken to rest after frying to ensure the coating stays crispy and the juices remain locked in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 4g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg