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Classic Crispy Southern Fried Chicken

Close-up of perfectly cooked fried chicken showing crispy golden crust and moist interior.
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Make incredibly juicy, tender fried chicken at home with a golden, crunchy coating using this classic Southern recipe featuring a buttermilk soak and a seasoned flour dredge.

Ingredients

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  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 4 cups vegetable oil or peanut oil, for frying

Instructions

  1. Place the chicken pieces in a large bowl. Pour the buttermilk and hot sauce over the chicken. Stir to coat completely. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
  2. In a separate shallow dish, whisk together the flour, cornstarch, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon paprika, and cayenne pepper if using. This is your dredge mix.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not wipe it dry. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick coating. For extra crunch, dip the floured chicken back into the remaining buttermilk for a second, quick dip, then return it to the flour mixture, pressing again to build a thick crust.
  4. Place the coated chicken pieces on a wire rack set over a baking sheet. Let the chicken rest at room temperature for 20 minutes before frying. This helps the coating adhere.
  5. Pour the oil into a large, heavy-bottomed skillet or Dutch oven until it reaches about 1.5 inches deep. Heat the oil over medium-high heat until it reaches 325 degrees Fahrenheit. Use a thermometer to monitor the temperature.
  6. Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pan. Overcrowding drops the oil temperature and results in soggy chicken.
  7. Fry the chicken for about 6 to 8 minutes per side, turning carefully with tongs, until deep golden brown and cooked through. Smaller pieces (wings, drumsticks) cook faster than larger pieces (breasts).
  8. Use a meat thermometer to check that the internal temperature reaches 165 degrees Fahrenheit.
  9. Remove the cooked chicken from the oil and place it on a clean wire rack set over paper towels to drain excess oil. Let the chicken rest for a few minutes before serving.
  10. Repeat the process with the remaining chicken, adjusting the heat as necessary to maintain the oil temperature between 300 and 325 degrees Fahrenheit.

Notes

  • For the best results, maintain your oil temperature between 300°F and 325°F while frying.
  • The cornstarch in the dredge is key to achieving a guaranteed crunchy coating.
  • If you are cooking larger pieces, you may need to finish them in a 350 degree Fahrenheit oven after frying to ensure they cook completely without burning the crust.

Nutrition

Find it online: https://delishsymphony.com/crispy-southern-fried-chicken-recipe/