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.