Description
Make Southern Fried Chicken with a buttermilk soak for maximum juiciness and a double-dredge technique for an ultra-crispy, golden crust.
Ingredients
Scale
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
- 4 cups buttermilk
- 2 tablespoons hot sauce
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- Oil for frying (peanut or vegetable)
Instructions
- Place chicken pieces in a large bowl. Pour buttermilk over the chicken, ensuring all pieces are submerged. Add hot sauce. Cover and refrigerate for at least 4 hours, or preferably overnight.
- In a separate large, shallow dish, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, and onion powder. This is your dry dredge.
- Remove chicken pieces 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.
- For the extra crispy crust, dip the floured chicken back into the remaining buttermilk for just a second, then immediately return it to the dry dredge. Press the coating on again to create a thick, shaggy crust. Place coated chicken on a wire rack.
- Heat 2-3 inches of frying oil in a heavy-bottomed pot or Dutch oven to 325 degrees Fahrenheit. Use a thermometer to monitor the temperature.
- Carefully place chicken pieces into the hot oil, ensuring you do not overcrowd the pot. Fry in batches.
- Fry drumsticks and thighs for about 12-15 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Serve hot.
Notes
- For the juiciest result, use dark meat cuts like thighs and drumsticks.
- Maintain the oil temperature between 315F and 330F during frying. If the oil is too cool, the crust will be greasy; if too hot, the outside will burn before the inside cooks.
- If you prefer a copycat flavor profile, add 1 tablespoon of celery salt and 1 teaspoon of dried thyme to the flour mixture.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Deep Frying
- Cuisine: American Southern
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 1
- Sodium: 650
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 28
- Cholesterol: 110