Southern Sunday Chicken
Southern Sunday Chicken is the ultimate comfort food recipe, capturing the essence of classic Southern hospitality with its crispy, golden-brown crust and juicy, flavorful meat. This dish begins with tender bone-in chicken pieces marinated in tangy buttermilk and a splash of hot sauce for rich flavor and extra tenderness, followed by a masterful dredging in a seasoned flour mixture featuring pantry staples like paprika, cayenne, garlic powder, and dried thyme for bold, savory notes. Perfectly fried to a golden perfection in hot oil, this iconic chicken boasts a satisfying crunch that will take Sunday dinners to the next level. With just 20 minutes of prep and easy frying instructions, this recipe pairs perfectly with traditional sides like fluffy mashed potatoes or buttery cornbread, delivering a down-home feast that’s sure to become a family favorite. Fully SEO-optimized for searches like "Southern fried chicken recipe," "crispy fried chicken techniques," and "buttermilk fried chicken," this irresistible dish is designed to satisfy cravings and earn a permanent spot on your dinner rotation.
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Recipe Information
Ingredients
- 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts, or wings)
- 2 cups buttermilk
- 2 tbsp hot sauce
- 3 cups all-purpose flour
- 1 cup cornstarch
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 0.5 tsp dried thyme
- 1 tsp baking powder
- 6 cups vegetable oil or peanut oil (for frying)
Instructions
Rinse the chicken pieces under cold water and pat them dry with paper towels. Place them in a large bowl or resealable plastic bag.
In a separate bowl, combine the buttermilk and hot sauce. Pour the mixture over the chicken, ensuring all pieces are well coated. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or ideally overnight for maximum flavor.
In a large shallow dish, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and baking powder.
Remove the chicken pieces from the buttermilk marinade, letting any excess liquid drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure the coating adheres well. Place the coated chicken on a plate or wire rack to rest for 15-20 minutes.
Heat the vegetable or peanut oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain consistent oil temperature for even frying.
Carefully add the chicken pieces to the hot oil in batches to avoid overcrowding. Fry each batch for 12-15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Avoid placing it directly on paper towels, as this may cause the coating to become soggy.
Continue frying the remaining chicken pieces, maintaining the oil temperature between batches.
Serve the Southern Sunday Chicken hot with your favorite sides, such as mashed potatoes, coleslaw, or cornbread.
Nutrition Facts
Calories |
3116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.9 g | 368% | |
| Saturated Fat | 48.5 g | 243% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.3 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 145 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 779 mg | 17% | |
*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.
