Crispy Southern Fried Chicken (Print version)

Juicy buttermilk-marinated chicken coated in spiced flour, fried until golden and crunchy. A classic Southern favorite.

# Ingredient List:

→ Chicken & Marinade

01 - 1 whole chicken (approximately 3.5 pounds), cut into 8 serving pieces
02 - 2 cups buttermilk
03 - 1 teaspoon hot sauce
04 - 1 teaspoon salt
05 - ½ teaspoon black pepper

→ Seasoned Flour Coating

06 - 2 cups all-purpose flour
07 - 2 teaspoons paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon cayenne pepper
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper

→ For Frying

13 - 1.5 quarts vegetable oil or peanut oil for deep frying

# How To Make It:

01 - Whisk together buttermilk, hot sauce, salt, and pepper in a large bowl. Submerge chicken pieces completely in the mixture. Cover bowl securely and refrigerate for 4 hours or overnight to tenderize and infuse flavor.
02 - Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a large shallow dish. Blend thoroughly to distribute spices evenly throughout the flour.
03 - Lift chicken pieces from buttermilk mixture, allowing excess liquid to drip away naturally. Do not rinse or pat dry—the moisture is essential for proper coating adhesion.
04 - Press each chicken piece firmly into seasoned flour, turning to coat all surfaces evenly. Shake off excess flour and arrange coated pieces on a wire rack. Let sit for 10 minutes to set the coating.
05 - Pour oil into heavy skillet or deep fryer to a depth of 2 inches. Heat to 350°F, maintaining temperature throughout cooking for optimal crisping.
06 - Carefully lower chicken pieces into hot oil without overcrowding the pan. Fry for 8 to 12 minutes per side, turning once, until deep golden brown and crisp. Verify internal temperature reaches 165°F for safe consumption.
07 - Transfer finished chicken to clean wire rack or paper towels to drain excess oil. Allow pieces to rest for 5 minutes before serving to preserve crunchiness and redistribute juices.

# Expert Advice:

01 -
  • That shatteringly crisp exterior giving way to impossibly juicy meat inside
  • The way the buttermilk tenderizes every single bite until the chicken practically falls off the bone
  • A Sunday dinner tradition that makes everyone gather around the kitchen table
02 -
  • Patience during the marinating time cannot be skipped, rushed chicken is tough chicken every single time
  • That wire rack draining step is what separates restaurant quality from home cooking attempts
  • Do not be tempted to fry too many pieces at once or your oil temperature will drop and ruin everything
03 -
  • Let your coated chicken sit on that wire rack for 15 minutes before frying, this helps the coating adhere better
  • Sprinkle a little extra salt immediately after frying while the chicken is still hot and steaming

Return