Real Southern Fried Chicken
Dive into the world of comfort food with this irresistible recipe for Real Southern Fried Chicken. Perfectly crisp, golden, and packed with flavor, this dish relies on a buttermilk marinade infused with a hint of hot sauce to tenderize the chicken and add a subtle kick. Coated in a well-seasoned flour mixture—including paprika, garlic powder, and a touch of cayenne for spice—each piece achieves a stunningly crunchy exterior while staying juicy and tender on the inside. Fried to perfection in hot oil, this traditional Southern favorite is a guaranteed crowd-pleaser. Ideal for family dinners or gatherings, serve it hot alongside classic sides like creamy mashed potatoes, tangy coleslaw, or buttery cornbread. If you're searching for the ultimate Southern fried chicken recipe that blends tradition with crave-worthy flavor, this is it!
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Recipe Information
Ingredients
- 3 pounds bone-in chicken pieces (legs, thighs, wings, or breasts)
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- 5 cups vegetable oil (for frying)
Instructions
1. Rinse the chicken pieces under cold water and pat them dry with paper towels.
2. In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight for best results.
3. In another large bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
4. Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, pressing gently to coat evenly. Place the coated chicken on a baking sheet lined with a wire rack and let rest for 15 minutes.
5. In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces.
6. Working in batches, carefully place the chicken into the hot oil, being mindful not to overcrowd the pan. Fry for 12–14 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
7. Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil.
8. Repeat the frying process with the remaining chicken pieces.
9. Serve hot with your favorite Southern-style sides like mashed potatoes, coleslaw, or cornbread.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.3 g | 302% | |
| Saturated Fat | 38.9 g | 195% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.5 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 637 mg | 14% | |
*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.
