Southern Fried Chicken
Crispy, golden-brown, and irresistibly flavorful, this Southern Fried Chicken recipe is everything you crave in a comfort food classic. Marinated in tangy buttermilk and hot sauce for extra tenderness and flavor, and coated in a perfectly seasoned blend of flour, cornstarch, and spices like paprika, garlic powder, and cayenne pepper, each piece boasts a crunchy, well-adhered crust that gives way to juicy, succulent meat. Fried to perfection in hot oil, the chicken emerges with a rich, golden hue and deep Southern-style flavor. Perfect for serving with traditional sides like creamy coleslaw, buttery mashed potatoes, or warm cornbread, this recipe is the ultimate in homemade soul food. Whether for Sunday dinner or a crowd-pleasing treat, this Southern Fried Chicken is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 lbs bone-in chicken pieces (legs, thighs, wings, or breasts)
- 2 cups buttermilk
- 2 tbsp hot sauce
- 3 cups all-purpose flour
- 1 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
- 2 tsp black pepper
- 4 cups vegetable oil (for frying)
Instructions
Rinse the chicken pieces and pat them dry with paper towels. Place them in a large bowl or resealable plastic bag.
Pour the buttermilk over the chicken, add the hot sauce, and mix to coat the chicken completely. Cover the bowl or seal the bag, then refrigerate for at least 4 hours or overnight for best results.
In a large shallow 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 marinade, letting any excess drip off, and dredge them in the flour mixture. Press the flour onto the chicken to create an even coating.
Place the coated chicken pieces on a wire rack set over a baking sheet and let them rest for 15–20 minutes. This helps the coating adhere better during frying.
Fill a large, heavy-bottomed skillet or Dutch oven with about 4 cups of vegetable oil, or enough to submerge the chicken pieces. Heat the oil to 350°F (175°C).
Working in batches, carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry each batch for 12–15 minutes, turning the pieces occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Transfer the fried chicken to a clean wire rack set over a baking sheet to drain any excess oil. This keeps the coating crispy.
Serve the Southern Fried Chicken hot with your favorite sides like coleslaw, mashed potatoes, or cornbread.
Nutrition Facts
Calories |
13938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1239.2 g | 1589% | |
| Saturated Fat | 217.8 g | 1089% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1505 mg | 502% | |
| Sodium | 7248 mg | 315% | |
| Total Carbohydrate | 373.0 g | 136% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 25.5 g | ||
| Protein | 382.6 g | 765% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 891 mg | 69% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 4815 mg | 102% | |
*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.
