The Perfect Southern Fried Chicken
Experience the ultimate comfort food with "The Perfect Southern Fried Chicken," a mouthwatering recipe that delivers irresistibly crispy chicken with juicy, flavorful meat. This Southern classic begins with a buttermilk and hot sauce marinade that tenderizes the chicken and infuses it with bold, tangy heat. The secret to its golden, crunchy coating lies in a seasoned flour mixture enriched with cornstarch, baking powder, and a medley of spices like paprika, cayenne, and garlic powder. Each piece is fried to perfection in hot vegetable oil, ensuring a crispy, golden crust that locks in the chicken’s succulence. Perfect for family dinners, picnics, or gatherings, this fried chicken recipe is as timeless as it is delicious. Pair it with creamy mashed potatoes or fresh coleslaw for the ultimate Southern-style feast!
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Recipe Information
Ingredients
- 4 lbs Chicken (bone-in, skin-on pieces, e.g., drumsticks, thighs, wings, breasts)
- 2 cups Buttermilk
- 2 tbsp Hot sauce
- 3 cups All-purpose flour
- 1 cup Cornstarch
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Cayenne pepper
- 1 tsp Paprika
- 1 tsp Baking powder
- 4 cups Vegetable oil (for frying)
Instructions
Clean and pat dry the chicken pieces with paper towels.
In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces in this marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
In a separate shallow dish, combine the flour, cornstarch, salt, black pepper, garlic powder, onion powder, cayenne pepper, paprika, and baking powder. Mix thoroughly to create your seasoned coating.
Remove the chicken from the buttermilk marinade, allowing the excess to drip off but not rinsing. Dredge each piece of chicken in the seasoned flour mixture, pressing lightly to ensure the coating adheres well. Place the coated chicken on a wire rack and let it rest for 15 minutes to set the breading.
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for consistent cooking.
Fry the chicken in batches to avoid overcrowding the pan. Cook each piece for 10–12 minutes for smaller pieces (like wings) or 15–18 minutes for larger pieces (like thighs), flipping halfway through. The chicken should be golden-brown and reach an internal temperature of 165°F (74°C).
Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Sprinkle lightly with additional salt while the chicken is still hot, if desired.
Repeat with the remaining chicken, ensuring the oil temperature returns to 350°F (175°C) between batches.
Serve immediately and enjoy your crispy, juicy Southern fried chicken!
Nutrition Facts
Calories |
10003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 966.3 g | 1239% | |
| Saturated Fat | 145.1 g | 726% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 6420 mg | 279% | |
| Total Carbohydrate | 366.5 g | 133% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 25.0 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 642 mg | 49% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1198 mg | 25% | |
*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.
