Easy Southern Fried Chicken Recipe
This Easy Southern Fried Chicken is crispy, juicy, and packed with classic flavors. Perfect for family dinners and gatherings, it’s a foolproof comfort food favorite!
Equipment
- Large Bowl
- Measuring cups and spoons
- Cast iron skillet or deep frying pan
- Wire Rack
- Tongs
- Thermometer
Ingredients
- 1 ½ cups buttermilk divided
- 4 teaspoons salt divided
- dash hot sauce
- 3 teaspoons ground black pepper divided
- 1 teaspoon garlic powder divided
- 1 teaspoon paprika divided
- ½ teaspoon cayenne pepper divided
- 3 ½ pounds bone-in, skin-on chicken parts
- 2 cups flour
- 2 teaspoons baking powder
- 1 ½ cups vegetable oil
Instructions
Marinate the Chicken
- In a large bowl, combine 1 cup of buttermilk, 2 teaspoons of salt, a dash of hot sauce, and 1 teaspoon of black pepper. Mix well.
- Add the chicken parts, making sure they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight for the best flavor.
Prepare the Coating
- In a separate bowl, whisk together the flour, baking powder, remaining salt, black pepper, garlic powder, paprika, and cayenne pepper.
- This will be your dry coating mixture.
Heat the Oil
- In a cast iron skillet or deep frying pan, pour in the vegetable oil and heat it over medium-high heat.
- Use a thermometer to check that the oil reaches 350°F (175°C). This temperature is crucial for achieving a crispy exterior.
Coat the Chicken
- Once the chicken has marinated, remove it from the refrigerator.
- Take each piece and let the excess buttermilk drip off before dredging it in the flour mixture.
- Ensure each piece is thoroughly coated, then place it on a wire rack to rest for about 10 minutes. This helps the coating stick better.
Fry the Chicken
- Carefully place the coated chicken in the hot oil, a few pieces at a time, making sure not to overcrowd the pan.
- Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
Drain and Rest
- Once cooked, transfer the chicken to the wire rack to drain excess oil.
- Let it rest for at least 5 minutes before serving. This allows the juices to redistribute, keeping your chicken tender and juicy.
Notes
- For extra crispy chicken, double-dip by coating the chicken twice with buttermilk and flour mixture.
- Do not overcrowd the pan while frying to maintain oil temperature and avoid greasy chicken.
- Let the fried chicken rest on a wire rack to keep the coating crispy and the inside juicy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best results.
- Use bone-in, skin-on chicken parts for more flavor and moisture retention when frying.