Description
This recipe for The Best Southern Fried Chicken delivers crispy, juicy, and flavorful chicken with a classic buttermilk marinade and seasoned flour coating. The chicken is marinated overnight in a spiced buttermilk mixture then deep-fried to golden perfection for a perfect crunch and tender interior. Ideal for a comforting Southern meal.
Ingredients
Chicken and Marinade
- 1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 cups buttermilk
- 2 tablespoons hot sauce
Coating
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons black pepper
Frying
- Peanut oil (or neutral frying oil of your choice, for frying)
- Flaked salt (for serving, optional)
Instructions
- Season the Chicken: Place the cut-up chicken in a large bowl. Sprinkle 2 teaspoons kosher salt, 2 teaspoons garlic powder, and 2 teaspoons onion powder over the chicken pieces, tossing well to coat evenly with the spices.
- Marinate the Chicken: Add 2 cups buttermilk and 2 tablespoons hot sauce to the bowl. Stir until everything is combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours; preferably overnight to develop maximum flavor and tenderness.
- Prepare the Coating: In a medium-sized bowl, whisk together 2 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika, and 2 teaspoons black pepper. Set this seasoned flour mixture aside.
- Heat the Oil: Fill a deep fryer or heavy skillet with peanut oil and preheat it to 325°F. Monitor the temperature and reduce heat to 300°F if the chicken skin begins to darken too quickly. Cast iron skillets hold heat well, so adjust accordingly to avoid burning.
- Coat the Chicken: Remove chicken pieces one at a time from the marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the flour mixture, shaking off any excess coating. Let coated chicken sit for a few minutes until the coating appears pasty, which helps it adhere better during frying.
- Fry the Chicken: Carefully add chicken pieces to the hot oil, frying no more than three or four pieces at a time to avoid overcrowding. Fry until golden brown, turning occasionally for even cooking.
- Check for Doneness: Chicken is cooked when golden brown and the internal temperature reaches 165°F. White meat typically cooks in 8-10 minutes, dark meat may take 12-14 minutes. Use a meat thermometer to ensure proper doneness.
- Drain and Serve: Remove fried chicken from oil and place on a paper towel-lined sheet tray to drain excess oil. Immediately sprinkle with flaked salt if desired. Repeat frying batches until all chicken is cooked and coated.
Notes
- Marinating overnight enhances flavor and tenderness significantly.
- Use a thermometer to maintain consistent oil temperature between 300°F and 325°F.
- Do not overcrowd the fryer to maintain proper oil temperature and even cooking.
- A cast iron skillet works well but monitor heat carefully as it retains heat strongly.
- Flaked salt adds a nice finishing touch and crunch but is optional.
- Ensure chicken pieces reach an internal temperature of 165°F for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
