Crispy Southern Fried Chicken (Print version)

Juicy chicken double-dipped in spiced flour, fried until golden and crispy outside, tender inside.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce

→ Seasoned Flour Coating

04 - 2 cups all-purpose flour
05 - 1 tablespoon cornstarch
06 - 2 teaspoons paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon salt
10 - 1 teaspoon black pepper
11 - 1/2 teaspoon cayenne pepper
12 - 1 teaspoon dried thyme

→ Egg Wash

13 - 2 large eggs
14 - 1/2 cup milk

→ For Frying

15 - Vegetable oil, for deep frying (about 4 cups)

# How To Make It:

01 - Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet.
02 - In a large bowl, whisk buttermilk and hot sauce. Add chicken, turning to coat. Cover and refrigerate for at least 1 hour or up to overnight.
03 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, cayenne, and thyme.
04 - In a separate bowl, whisk eggs and milk together.
05 - Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour, then dip in egg wash, then dredge again in seasoned flour, pressing lightly to adhere.
06 - Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
07 - Fry chicken in batches, without overcrowding, for 5–7 minutes per side or until golden brown and internal temperature reaches 165°F (74°C).
08 - Transfer to a wire rack or paper towels to drain. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The double dip technique creates that shatteringly crispy coating that makes restaurant fried chicken so addictive
  • Buttermilk tenderizes the meat while adding a subtle tang that cuts through the richness
  • Once you master the dredging station, this becomes a weekend meal you can pull off without stress
02 -
  • Hot oil splatters violently when anything wet hits it, so pat excess marinade from chicken before dredging
  • Crowding the pan drops oil temperature dramatically, leading to greasy undercooked chicken with soggy coating
  • A wire rack is infinitely better than paper towels for draining, as it keeps bottom coating from getting steamy and soft
03 -
  • Season your flour mixture generously under seasoned food tastes boring and over seasoned fried chicken rarely suffers
  • Let the oil come back to temperature between batches for consistent results every time

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