Description
Achieve the golden, crunchy, and juicy texture you dream of with this foolproof Southern Fried Chicken recipe, featuring a classic buttermilk brine for ultimate tenderness.
Ingredients
Scale
- 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
- 4 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (optional, for a kick)
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Vegetable oil or shortening, for frying (about 4-6 cups)
Instructions
- Place the chicken pieces in a large bowl or sealable bag. Pour the buttermilk over the chicken, ensuring all pieces are submerged. Add the kosher salt, black pepper, and cayenne pepper (if using). Cover and refrigerate for at least 4 hours, or preferably overnight, for the best results.
- In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder to create the dredge mixture. The cornstarch helps create that extra crispy, craggy crust.
- Remove the chicken from the buttermilk, letting excess drip off, but do not rinse. Dredge each piece thoroughly in the flour mixture, pressing the coating firmly onto the chicken to adhere. For extra crispiness, you can perform a double dip: dip the floured chicken back into the remaining buttermilk briefly, then back into the flour mixture, pressing again.
- Place the coated chicken pieces on a wire rack set over a baking sheet. Let the chicken rest at room temperature for 20-30 minutes. This resting period helps the coating set, preventing it from falling off during frying.
- Pour enough oil or shortening into a heavy-bottomed pot or Dutch oven to reach a depth of about 2 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature closely.
- Carefully place 3-4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature. Fry the chicken in batches.
- Fry drumsticks and thighs for about 12-15 minutes, turning occasionally, until deeply golden brown and cooked through (internal temperature reaches 165 degrees Fahrenheit). Breast pieces may require slightly less time.
- Remove the cooked chicken from the oil and place it on a clean wire rack set over paper towels to drain excess oil. Let the chicken rest briefly before serving hot.
Notes
- For the crispiest coating, make sure your oil temperature stays consistent between 315°F and 330°F throughout the frying process.
- If you are making Chicken Fried Chicken, you will need to prepare a separate creamy gravy to smother the finished product.
- This recipe works well with chicken thighs or drumsticks for the juiciest outcome.
- Prep Time: 30 min
- Cook Time: 45 min
- Category: Dinner
- Method: Deep Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 28
- Saturated Fat: 8
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 30
- Cholesterol: 110