Best Southern Fried Chicken

Instructions

1. Marinate the chicken:
   Place the chicken pieces in a large bowl. Add buttermilk, hot sauce (optional), salt, pepper, and garlic powder. Mix well, cover, and refrigerate for at least 4 hours (overnight gives the best flavor).
2. Prepare the coating:
   In a large bowl, mix the flour, paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper.
3. Dredge the chicken:
   Remove chicken from the buttermilk, letting excess drip off. Coat each piece well in the seasoned flour. Press the flour onto the chicken for an extra-crispy crust.
4. Rest the coated chicken:
   Place the floured chicken pieces on a tray for 10–15 minutes. This helps the crust stick better during frying.
5. Heat the oil:
   In a heavy pot or deep fryer, heat oil to 170–175°C (340–350°F). The oil must be hot enough for a crisp crust.
6. Fry the chicken:
   Carefully add chicken pieces, without overcrowding. Fry 12–15 minutes, turning occasionally, until golden brown and fully cooked (internal temperature 74°C / 165°F).
7. Drain:
   Place fried chicken on a wire rack or paper towels to drain excess oil.
8. Serve hot with mashed potatoes, biscuits, coleslaw, or fries.

Recipe Details

• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 20 minutes
• Total Time: 30 minutes + marinating
• Servings: 4–6
• Difficulty: Easy

Tips for Extra-Crispy Chicken

• Double-dredge: dip chicken back in buttermilk, then in flour again.
• Rest after coating for a crunchier crust.
• Don’t fry on low heat — it makes the crust soggy.

Variations