Description
This Southern Fried Chicken recipe delivers perfectly crispy, golden-brown chicken with juicy, tender meat inside. Marinated in buttermilk and coated with a seasoned flour-cornstarch blend, it’s an irresistible comfort food classic that brings true Southern flavor to your table.
Ingredients
Scale
- 1 whole chicken, cut into pieces
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 cups buttermilk
- 2 tablespoons hot sauce (optional)
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons kosher salt (for coating)
- 2 teaspoons paprika
- 2 teaspoons black pepper
- Peanut oil, for frying
- Flaked salt, for serving (optional)
Instructions
- Place chicken pieces in a large bowl. Season with salt, garlic powder, and onion powder. Toss to coat evenly.
- Pour in buttermilk and hot sauce. Stir to combine. Cover and refrigerate for at least 2 hours or overnight for best results.
- In a separate bowl, whisk together flour, cornstarch, paprika, salt, and black pepper to make the coating.
- Remove chicken from marinade, allowing excess buttermilk to drip off. Thoroughly coat each piece in the flour mixture. Shake off any excess. Let coated chicken sit for a few minutes.
- Heat peanut oil in a deep fryer to 325°F (or to 300°F if using a Dutch oven or cast iron skillet). Monitor temperature carefully.
- Fry chicken in batches to avoid overcrowding. Turn pieces every few minutes for even browning.
- Cook until golden brown and internal temperature reaches 165°F. Dark meat takes 12-14 minutes, white meat 8-10 minutes.
- Place fried chicken on a paper towel-lined tray. Sprinkle with flaked salt, if desired. Repeat with remaining chicken pieces.
Notes
- For extra crispy coating, do not skip the cornstarch in the flour mixture.
- Real buttermilk is recommended for the best flavor and tenderness.
- Letting the chicken sit after coating helps the breading adhere better during frying.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American (Southern)
Nutrition
- Serving Size: 1 piece
- Calories: 727
- Sugar: 6g
- Sodium: 1598mg
- Fat: 33g
- Saturated Fat: 7g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 215mg
Keywords: Southern Fried Chicken, crispy fried chicken, buttermilk fried chicken, classic Southern recipe, comfort food