Description
This Crispy, Juicy Southern Fried Chicken recipe delivers a perfectly golden, flavorful crust with tender, succulent meat inside. Marinated in buttermilk and seasoned with a blend of spices, this classic Southern favorite is fried to crispy perfection and is ideal for a comforting family meal.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
Seasoned Flour
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional for extra spice)
Frying
- Vegetable oil for frying (enough to fill skillet or deep fryer about 2-3 inches deep)
Instructions
- Marinate the Chicken: In a large bowl, soak the chicken pieces in buttermilk. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to tenderize the meat and enhance flavor.
- Prepare the Seasoned Flour: In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. This seasoned flour will form the crispy coating.
- Dredge the Chicken: Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing the flour into the chicken to coat well and ensure a crispy crust.
- Heat the Oil: Pour vegetable oil into a large skillet or deep fryer to about 2-3 inches depth. Heat the oil to 350°F (175°C), checking with a thermometer to maintain correct frying temperature.
- Fry the Chicken: Fry the chicken in batches so as not to crowd the pan. Turn the pieces occasionally for even browning. Fry for about 12-15 minutes per piece until the crust is golden and the internal temperature reaches 165°F (74°C).
- Drain and Serve: Remove the fried chicken from oil and place on a wire rack to drain excess oil. Serve immediately while hot for the best crispy and juicy experience.
Notes
- Marinating the chicken overnight in buttermilk improves tenderness and flavor significantly.
- Maintain oil temperature around 350°F to achieve a crispy crust without greasy chicken.
- Use a thermometer to check chicken’s internal temperature to ensure it is fully cooked.
- Let the chicken rest on a wire rack instead of paper towels to keep the crust crispier.
- Cayenne pepper is optional and can be adjusted based on desired spice level.
