Southern Fried Chicken – Crispy, Juicy & Classic Comfort Food!
Achieve restaurant-quality Southern Fried Chicken at home with this golden, crispy, and juicy recipe. Marinated in buttermilk and seasoned with a blend of spices, it’s perfect for family dinners or gatherings.
Ingredients
- 1 whole chicken, cut into 8 pieces
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 cups buttermilk
- Oil for frying (vegetable or canola oil)
Instructions
- Combine flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne in a bowl.
- Pour buttermilk into another bowl and dip chicken pieces to coat.
- Dredge chicken in seasoned flour, shake off excess, and rest on a wire rack for 10-15 minutes.
- Heat 1 inch of oil in a skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches, 12-15 minutes per side, until golden and internal temperature reaches 165°F (75°C).
- Transfer to a paper towel-lined plate to drain excess oil.
Notes
Marinate chicken in buttermilk for 1 hour for extra tenderness.
Double-dip in buttermilk and flour for a crisper crust.
Use a thermometer to maintain stable oil temperature.
Serve with mashed potatoes, collard greens, or cornbread.
For a lighter option, bake chicken after frying for 10 minutes at 400°F (200°C).
Double-dip in buttermilk and flour for a crisper crust.
Use a thermometer to maintain stable oil temperature.
Serve with mashed potatoes, collard greens, or cornbread.
For a lighter option, bake chicken after frying for 10 minutes at 400°F (200°C).