Easy Southern Fried Chicken Recipe (Extra Crispy!)
This easy southern fried chicken recipe has a crispy seasoned crust and juicy buttermilk marinated chicken! The secret is cornstarch in the coating.
Ingredients
- 1 Whole chicken
- 2 tsp Kosher salt
- 2 tsp Garlic powder
- 2 cup Buttermilk
- 2 tbsp hot sauce: Introduces heat to the marinade; adjust to taste or substitute with cayenne pepper for a dry option.
- 2 cup all-purpose flour: Forms the crispy coating on the chicken.
- 1 cup cornstarch: Helps achieve an extra crispy and light crust.
- 2 tsp kosher salt again: Ensures the crust is well-seasoned.
- 2 tsp paprika: Offers a smoky mild heat and a slight red hue to the coating.
- 2 tsp 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.
Instructions
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.
Notes
Overnight marinating produces the most flavorful and tender results — plan ahead if you can!
The cornstarch in the coating is the secret to an extra crispy crust — don't skip it!
Fry in batches — never overcrowd the oil or temperature drops and chicken gets greasy.
Oil temperature should stay at 325°F throughout — use a thermometer to monitor.
Let coating set for 5 minutes before frying — this helps the crust adhere and stay crispy!