Extra Crispy Southern Fried Chicken – Crunchy, Juicy & Irresistible!
A classic Southern favorite with a perfectly crispy crust and juicy interior, seasoned with garlic, onion, paprika, and cayenne. Ideal for casual gatherings or weekend dinners.
Ingredients
- 4 pieces of chicken (legs and thighs preferred)
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup buttermilk
- Oil for frying (vegetable or canola oil)
Instructions
- Clean the chicken pieces and pat dry with paper towels. This helps the coating stick better.
- Combine buttermilk with salt and half the spices. Submerge chicken and marinate for 30 minutes or overnight.
- Mix flour with remaining spices in a bowl. Dredge chicken in buttermilk mixture, coating completely. Dredge in flour mixture, pressing to adhere. Shake off excess.
- Heat oil to 350°F in a skillet or deep fryer. Fry chicken in batches for 12–15 minutes per side, until golden brown and internal temperature reaches 165°F.
- Drain on a wire rack over a baking sheet to maintain crispiness.
Notes
For extra crunch, repeat the dredging process (double-coat). Allow chicken to rest after frying for best texture. A cast iron skillet helps maintain even heat, ensuring consistent frying.