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The Ultimate Southern Fried Chicken Recipe

The Ultimate Southern Fried Chicken Recipe
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The Ultimate Southern Fried Chicken Recipe delivers a perfect combination of crispy, seasoned crust and juicy, tender meat with simple ingredients and classic Southern flavors. Ideal for family meals, gatherings, and celebrations, this recipe offers a nostalgic taste of Southern hospitality with an easy-to-follow process and versatile variations.

Ingredients

Chicken and Marinade

  • Bone-in, skin-on chicken pieces (drumsticks, thighs, or breasts)
  • Buttermilk, enough to soak chicken pieces
  • Salt, to taste (for marinade and coating)
  • Black pepper, to taste (for marinade and coating)

Flour Coating

  • All-purpose flour (or rice flour/gluten-free blend for gluten-free version)
  • Paprika, 1-2 teaspoons
  • Garlic powder, 1 teaspoon
  • Onion powder, 1 teaspoon
  • Cayenne pepper, ¼ to ½ teaspoon (adjust for spice level)

For Frying

  • Vegetable oil or peanut oil, enough for 2 inches deep in pan

Instructions

  1. Marinate the Chicken: Soak the chicken pieces in buttermilk mixed with a pinch of salt and black pepper. Marinate for at least 2 hours or overnight to tenderize the meat and help the coating stick.
  2. Prepare the Flour Mixture: In a large bowl, combine all-purpose flour with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This blend creates the crispy, flavorful crust.
  3. Coat the Chicken: Remove chicken pieces from the marinade, letting excess buttermilk drip off. Thoroughly dredge the chicken in the flour mixture, ensuring every surface is well-coated for maximum crunch.
  4. Heat the Oil: Pour vegetable or peanut oil into a deep skillet or cast-iron pan to about 2 inches depth. Heat the oil to 350°F (175°C), the ideal temperature for frying.
  5. Fry the Chicken: Carefully place coated chicken pieces in the hot oil in batches, avoiding overcrowding. Fry for 12-15 minutes, turning occasionally for even browning, until the internal temperature reaches 165°F and the crust is golden and crisp.
  6. Drain and Rest: Remove chicken and place on a wire rack over a baking sheet to drain excess oil. Let rest for a few minutes to set the crust and lock in the juices before serving.

Notes

  • Use a thermometer to keep oil temperature steady around 350°F for best results.
  • Double dredge by dipping chicken back into buttermilk and then flour mixture for extra crunch.
  • Let coated chicken rest 10-15 minutes before frying to help crust adhere better.
  • Bone-in, skin-on pieces retain moisture better and cook more evenly than boneless.
  • Drain fried chicken on a wire rack to keep crust crispy, not just paper towels.

Nutrition

Keywords: Southern fried chicken, crispy fried chicken, buttermilk fried chicken, classic fried chicken, easy fried chicken

Find it online: https://juliaglam.com/the-ultimate-southern-fried-chicken-recipe/