Perfect Southern Fried Chicken
Crispy, golden, and undeniably flavorful, Perfect Southern Fried Chicken is the ultimate comfort food that captures the essence of classic Southern cooking. This recipe combines tender, juicy chicken—marinated in tangy buttermilk and optional hot sauce for an extra kick—with a perfectly seasoned coating of paprika, garlic powder, and cayenne for a bold, spicy crunch. With an optional double-dip technique to enhance the crispy crust and precise frying instructions for foolproof results, this dish guarantees a mouthwatering texture in every bite. Serve it piping hot with your favorite sides like buttery biscuits or creamy coleslaw for a true Southern feast. Perfect for weekend gatherings or a special family dinner, this fried chicken recipe is a timeless crowd-pleaser that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 8 pieces chicken pieces (drumsticks, thighs, wings, or breast)
- 2 cups buttermilk
- 2 tablespoons hot sauce (optional)
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups oil for frying (vegetable, peanut, or canola)
Instructions
Place the chicken pieces in a large bowl or zip-top bag. Pour the buttermilk and hot sauce (if using) over the chicken. Toss to coat, ensuring all pieces are submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
In a large shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece of chicken into the seasoned flour mixture, pressing lightly to evenly coat. For an extra-crispy crust, you can double-dip by briefly returning the chicken to the buttermilk and re-coating with flour.
Pour the oil into a large, deep skillet, Dutch oven, or deep fryer, filling it about halfway. Heat the oil to 350°F (175°C). Use a thermometer to maintain the temperature during cooking.
Fry the chicken in batches to avoid overcrowding the pan. Place the chicken pieces carefully into the hot oil, skin-side down. Fry for 12-15 minutes for medium-sized pieces (e.g., thighs or drumsticks) or until golden brown and fully cooked. Smaller pieces like wings will take about 10 minutes. Turn the chicken pieces occasionally for even cooking.
Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Avoid placing them directly on paper towels, as this can make the crust soggy.
Allow the chicken to rest for about 5 minutes before serving. Enjoy your Perfect Southern Fried Chicken with your favorite sides!
Nutrition Facts
Calories |
10706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 994.7 g | 1275% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 4203 mg | 183% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 25.4 g | ||
| Protein | 291.4 g | 583% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 739 mg | 57% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3320 mg | 71% | |
*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.
