Description
This Crispy, Juicy Southern Fried Chicken recipe delivers perfectly seasoned, tender chicken with an irresistibly crunchy crust. Marinated in buttermilk and hot sauce, then dredged in a flavorful flour and cornstarch mixture, this classic Southern American dish is fried to golden perfection and ideal for a comforting meal.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (about 3–4 lbs), cut into 8 pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
Coating
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
Frying
- Vegetable oil for frying (about 2–3 inches deep in pot)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour in the buttermilk and hot sauce, ensuring every piece is well coated. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Mix well to create a uniform seasoning blend.
- Coat the Chicken: Remove the chicken pieces from the marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure the coating adheres evenly. Place the coated pieces on a wire rack and let them rest for 15–20 minutes to help the crust set.
- Heat the Oil: Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat the oil to 325°F (163°C), using a thermometer for accurate temperature control.
- Fry the Chicken: Carefully add the chicken pieces in batches to the hot oil, ensuring not to overcrowd the pot. Fry, turning occasionally, for 12–15 minutes until the crust is golden brown and an internal temperature of 165°F (74°C) is reached.
- Drain and Rest: Remove the fried chicken from the oil and transfer to a wire rack set over a baking sheet to drain excess oil. Let the chicken rest for a few minutes before serving to maintain juiciness and crispiness.
Notes
- The addition of cornstarch in the flour coating creates an exceptionally crispy crust.
- Season the buttermilk marinade with salt and pepper for extra depth of flavor.
- Serve your fried chicken alongside classic Southern sides like biscuits, coleslaw, or mashed potatoes for a complete meal.
