If you’re craving a crispy, flavorful fried chicken, this Southern Fried Chicken recipe hits all the right notes. With a buttermilk marinade that keeps the chicken juicy and a perfectly spiced coating, it’s a foolproof way to enjoy homemade fried chicken at its best.
- Cuisine: Southern
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus marinating time)
- Servings: 4-6
Why You’ll Love This Recipe
- Authentic Southern flavors with a crispy exterior and juicy meat.
- Easy to make with straightforward, accessible ingredients.
- Customizable spice level with your choice of hot sauce.
- Perfect for a satisfying family meal or gathering.
Ingredients
- 1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken): Provides an even mix of dark and white meat, ensuring there’s something for everyone.
- 2 teaspoons kosher salt: Essential for seasoning both the chicken and the flour coating.
- 2 teaspoons garlic powder: Adds depth and enhances the savory flavor of the chicken.
- 2 teaspoons onion powder: Complements the garlic powder and provides a sweet, mild pungency.
- 2 cups buttermilk: Tenderizes the chicken while infusing it with a slight tang. Whole milk mixed with a tablespoon of lemon juice can work as a substitute.
- 2 Tablespoons hot sauce: Introduces heat to the marinade; adjust to taste or substitute with cayenne pepper for a dry option.
- 2 cups all-purpose flour: Forms the crispy coating on the chicken.
- 1 cup cornstarch: Helps achieve an extra crispy and light crust.
- 2 teaspoons kosher salt (again): Ensures the crust is well-seasoned.
- 2 teaspoons paprika: Offers a smoky, mild heat and a slight red hue to the coating.
- 2 teaspoons black pepper: Balances the spices with a robust bite.
- Peanut oil (for frying): A stable frying oil with a high smoke point, ensuring a crisp finish. Canola oil can be used as a substitute if necessary.
- Flaked salt (for serving, optional): Provides a finishing touch of crunchy saltiness.
How to Make It
Step 1: Season the Chicken
Place the cut chicken pieces in a large bowl. Sprinkle with kosher salt, garlic powder, and onion powder. Toss to thoroughly coat each piece, ensuring the flavor penetrates the meat before marination.
Step 2: Marinate
Add buttermilk and hot sauce to the seasoned chicken. Stir to combine evenly. Cover and refrigerate for at least 2 hours, but overnight is ideal for deeper flavor absorption and tender meat.
Step 3: Prepare the Coating
In a separate bowl, whisk together the flour, cornstarch, kosher salt, paprika, and black pepper. This blend creates the seasoned crust that adheres beautifully to the chicken.
Step 4: Heat the Oil
Fill a deep fryer with peanut oil and preheat to 325°F. This temperature ensures a crispy, golden exterior. If using a cast iron skillet, monitor closely to prevent overheating, adjusting as necessary.
Step 5: Coat the Chicken
Remove chicken pieces from the buttermilk, allowing excess to drip off. Coat in the flour mixture, ensuring an even layer. Set aside to let the coating set slightly, giving it a pasty look which helps the batter stick during frying.
Step 6: Fry the Chicken
Carefully add the chicken to the oil, frying in batches to avoid overcrowding. Turn every few minutes to achieve even browning. Fry until deep golden brown and the thermometer reads 165°F internally.
Step 7: Finish and Serve
Place fried chicken on a paper towel-lined tray to drain. Sprinkle immediately with flaked salt for an extra pop of flavor. Repeat with remaining chicken pieces, serving hot.
Recipe FAQs
What can I use instead of buttermilk?
If you don’t have buttermilk, you can mix 1 tablespoon of lemon juice or white vinegar with milk to equal 1 cup. Let it sit for 5 minutes to thicken slightly.
Can I bake this instead of frying?
Yes, to bake, preheat your oven to 400°F. Place the coated chicken on a wire rack over a baking sheet. Bake for 35-45 minutes, depending on the size, checking for 165°F internal temperature in the thickest part.
How do I keep the chicken crispy?
To maintain crispiness, avoid stacking or enclosing the chicken immediately after frying. Use a wire rack for cooling and refrain from covering, which traps steam and softens the crust.
