Description
This classic Southern Fried Chicken recipe delivers crispy, golden brown chicken with a flavorful, spicy buttermilk marinade and a crunchy seasoned coating. Perfectly fried to juicy perfection, this dish is a southern staple ideal for family dinners or special gatherings.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 cups buttermilk
- 2 tablespoons hot sauce
Coating
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons black pepper
For Frying and Serving
- Peanut oil (for frying)
- Flaked salt (optional, for serving)
Instructions
- Season the chicken: Place the 1 whole chicken cut up in a large bowl. Sprinkle 2 teaspoons kosher salt, 2 teaspoons garlic powder, and 2 teaspoons onion powder over the chicken, then toss to coat evenly with the spices.
- Marinate the chicken: Add 2 cups buttermilk and 2 tablespoons hot sauce to the bowl. Stir to combine the marinade with the chicken pieces. Cover tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor and tenderness.
- Prepare the coating: In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika, and 2 teaspoons black pepper. Set aside.
- Heat the oil: Fill a deep fryer or large heavy skillet with peanut oil or another neutral frying oil. Preheat the oil to 325°F. Monitor oil temperature carefully, adjusting heat to maintain 300°F if the chicken coating begins darkening too fast.
- Coat the chicken pieces: Working one piece at a time, lift chicken from the marinade allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, making sure it’s fully coated. Shake off any excess flour. Let the coated chicken rest a few minutes until the coating feels slightly pasty.
- Fry the chicken: Carefully add chicken pieces to the hot oil in batches of 3 or 4 pieces to avoid overcrowding. Fry, turning every few minutes, until chicken is evenly golden brown and the internal temperature reaches 165°F.
- Check doneness: Dark meat pieces generally take 12-14 minutes to cook, while white meat takes approximately 8-10 minutes. Use a meat thermometer to confirm doneness for safety and optimal juiciness.
- Drain and season: Remove fried chicken and place on a paper towel lined sheet tray to absorb excess oil. Immediately sprinkle with flaked salt if desired. Repeat the frying and draining process with remaining chicken pieces until all are cooked and seasoned.
Notes
- Marinating overnight enhances flavor and tenderness but a minimum of 2 hours is adequate.
- Use a digital meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Peanut oil is preferred for frying due to its high smoke point and neutral flavor, but any neutral oil with a high smoke point will work.
- Avoid overcrowding the pan as this lowers oil temperature and can lead to greasy chicken.
- Letting coated chicken rest before frying helps the batter adhere better and develop a crispier crust.
