Description
A classic Southern fried chicken recipe featuring crispy, well-seasoned skin and juicy meat, perfect for family dinners or gatherings.
Ingredients
- 3–4 lb (1.4–1.8 kg) bone-in chicken pieces (mix of thighs, drumsticks, breasts, wings)
- 2 cups (480 ml) buttermilk (or plain yogurt thinned with 2–3 tbsp milk)
- 1–2 tsp hot sauce (optional, for the soak)
- 2 tsp kosher salt (for the soak)
- 2 1/2 to 3 cups (300–360 g) all-purpose flour
- 2 tsp kosher salt (for seasoned flour)
- 1 1/2 tsp freshly ground black pepper
- 2 tsp paprika (smoked or sweet)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2–1 tsp cayenne pepper (adjust for heat preference)
- 1 tsp baking powder (optional — helps lift the crust)
- About 4–6 cups (1–1.5 L) neutral oil with a high smoke point (peanut, canola, vegetable)
- 1–2 tbsp melted butter (optional, for brushing after frying)
Instructions
- Prep the chicken: Rinse and pat the pieces dry. Trim excess skin or fat.
- Combine buttermilk, salt, and hot sauce in a large bowl. Add chicken, submerge, cover, and refrigerate for 4–24 hours.
- Whisk together flour and all seasonings in a shallow pan or bowl. Split into two bowls if planning to double-dredge.
- Dredge the chicken by removing a piece from the buttermilk, letting excess drip off, tossing in seasoned flour, and letting it rest for 10–15 minutes.
- Pour oil into a deep pot and heat to 325–350°F (165–175°C).
- Carefully add a few pieces to the hot oil without overcrowding, and fry until cooked through based on the type of chicken piece.
- Transfer the fried chicken to a wire rack to drain and rest for 8–10 minutes before serving.
Notes
For gluten-free, substitute all-purpose flour with a gluten-free baking blend. Monitor oil temperature and don’t overcrowd the pot while frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern