Deep Fried Soul Chicken
Crispy, golden, and bursting with Southern flavor, Deep Fried Soul Chicken is the ultimate comfort food that will transport your taste buds straight to the heart of the South. Marinated in tangy buttermilk and a kick of hot sauce, then coated in a perfectly seasoned flour mixture with hints of paprika, cayenne, and herbal notes of thyme and oregano, each piece of chicken boasts a beautifully crunchy exterior and juicy, tender interior. This recipe uses a simple deep-frying technique to achieve that irresistible crunch while locking in the flavor from the rich marinade. Perfect for family dinners, game nights, or any gathering, serve this soul-satisfying fried chicken with classic Southern sides like coleslaw, cornbread, or creamy macaroni and cheese for a meal that’s equal parts nostalgic and indulgent.
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Recipe Information
Ingredients
- 2.5 lbs Chicken pieces (drumsticks, thighs, wings, or breasts)
- 2 cups Buttermilk
- 2 tbsp Hot sauce
- 2.5 cups All-purpose flour
- 0.25 cup Cornstarch
- 2 tsp Paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Cayenne pepper
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 2 tsp Salt
- 1 tsp Black pepper
- 4 cups Vegetable oil
Instructions
In a large bowl or zip-top bag, combine buttermilk and hot sauce.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover/seal and refrigerate for at least 4 hours or overnight for best results.
In a separate large mixing bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper.
Remove the chicken pieces from the buttermilk mixture, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure a thick and even coating. Place coated chicken pieces on a wire rack and let them rest for 10-15 minutes.
In a deep, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Ensure the oil is deep enough to fully submerge the chicken.
Working in batches to avoid overcrowding, carefully lower the chicken pieces into the hot oil. Fry for 12-15 minutes for larger pieces and 8-10 minutes for smaller ones, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a clean wire rack set over a baking sheet to allow excess oil to drain. Do not place on paper towels to prevent sogginess.
Let the chicken rest for 5 minutes before serving. Serve hot with your favorite sides like coleslaw, cornbread, or macaroni and cheese.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 23.3 g | 117% | |
| Polyunsaturated Fat | 89.9 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.4 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
