Southern Fried Chicken 🍗
Ingredients
Chicken
- 1 whole chicken cut into pieces
or - 8 chicken thighs/drumsticks
Marinade
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (optional)
Coating
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp thyme or oregano
For frying
- Vegetable oil or peanut oil
Instructions
1. Marinate the chicken
Mix buttermilk with seasonings.
Add chicken and refrigerate for at least:
- 4 hours
- Preferably overnight
This helps tenderize and flavor the chicken.
2. Prepare the coating
In a large bowl, combine:
- Flour
- Cornstarch
- All seasonings
Remove chicken from marinade and dredge thoroughly in the flour mixture.
Press coating onto the chicken for extra crispiness.
3. Fry the chicken
Heat oil to about 175°C (350°F).
Carefully add chicken pieces without overcrowding.
Fry:
- Small pieces: 12–15 minutes
- Larger pieces: 15–18 minutes
Chicken should be deep golden and cooked through.
4. Drain and rest
Place fried chicken on a wire rack or paper towels.
Let rest a few minutes before serving.
Serving Suggestions
Serve with:
- Mashed potatoes
- Biscuits
- Coleslaw
- Mac and cheese
- Hot sauce or honey
Tips for Extra Crispy Chicken
- Double-dredge for thicker crust.
- Let coated chicken rest 10 minutes before frying.
- Maintain steady oil temperature.
- Cornstarch helps create a crunchier coating.
