Disclosure: This recipe contains affiliate links. As an Amazon Associate, Culinary Brush earns from qualifying purchases at no extra cost to you.
This Southern Fried Chicken delivers everything you crave – a shatteringly crispy, perfectly seasoned golden crust surrounding juicy, tender meat that’s been soaked overnight in buttermilk for maximum flavor. This is the real deal Southern comfort food that’s worth every minute of prep and tastes just like it came from grandma’s cast iron skillet.
Southern Fried Chicken
Crispy, golden fried chicken with a perfectly seasoned crust and juicy, tender meat. This classic Southern comfort food is worth the effort and tastes just like grandma’s kitchen.
Equipment
Ingredients
Buttermilk Brine
- 3 lbs chicken pieces mix of thighs, drumsticks, breasts
- 2 cups buttermilk
- 2 tbsp hot sauce
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
Seasoned Flour
- 3 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 1/2 tsp dried oregano
For Frying
- vegetable oil for deep frying, about 8 cups
- 2 tbsp unsalted butter
Instructions
- In a large mixing bowl, combine buttermilk, hot sauce, 2 teaspoons salt, 1 teaspoon pepper, and 1 teaspoon garlic powder. Add chicken pieces and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
- In another large mixing bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, cayenne, thyme, and oregano.
- Remove chicken from buttermilk, letting excess drip off but leaving some coating on the chicken – this helps the flour stick. Do not pat dry.
- Dredge each piece in seasoned flour on cutting board, pressing firmly to coat thoroughly. Shake off excess. Place on a wire rack set over a baking sheet and let rest for 20 minutes – this helps the coating adhere.
- Heat 2-3 inches of oil in deep fryer or heavy-bottom pot to 325°F. Add butter to the oil for extra flavor. Use a meat thermometer to maintain consistent temperature.
- Working in batches (don’t overcrowd), carefully add chicken pieces using tongs. Fry dark meat (thighs, drumsticks) for 13-14 minutes, white meat (breasts) for 10-12 minutes, turning occasionally, until deep golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a clean wire rack set over a baking sheet to drain. Do not place on paper towels – this makes the bottom soggy.
- Let chicken rest for 5 minutes on cutting board before serving. The residual heat will finish cooking the inside while keeping the crust crispy.
Notes
The buttermilk brine is essential – it tenderizes the meat and adds flavor. Don’t skip the overnight soak if possible. The cornstarch in the flour creates extra crispiness. Maintain oil temperature at 325°F – too hot burns the outside before cooking inside, too cool makes greasy chicken. Use a thermometer for accuracy. Frying in batches ensures even cooking and maintains oil temperature. Adding butter to the frying oil adds incredible flavor. Let the dredged chicken rest before frying – this crucial step prevents the coating from falling off. For extra crispy chicken, double dredge: dip in buttermilk again after first flour coating, then dredge in flour once more. Leftover fried chicken is delicious cold the next day. Never cover hot fried chicken – it steams and ruins the crispy crust.
ALLERGEN INFORMATION: Contains dairy (buttermilk, butter), gluten (flour), and potential egg allergens if using buttermilk with eggs. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 2gCalories: 620kcalCarbohydrates: 42gProtein: 48gFat: 28gSaturated Fat: 7gCholesterol: 175mgSodium: 980mgFiber: 2gSugar: 4g
Tried this recipe?Let us know how it was!