Description
Classic Southern Fried Chicken featuring juicy, buttermilk-marinated chicken pieces coated in a seasoned flour mixture and fried to crispy, golden perfection, delivering a comforting and flavorful main course.
Ingredients
Scale
Chicken and Marinade
- 3 pounds bone-in chicken pieces (thighs, drumsticks, and breasts)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil (enough for 2 to 3 inches deep frying)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Add the hot sauce if using. Cover the bowl and refrigerate for at least 4 hours or overnight to tenderize and infuse the chicken with flavor.
- Prepare the Coating: In a large bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and cayenne pepper to create a well-seasoned dredging mixture.
- Dredge the Chicken: Remove the chicken from the buttermilk, letting the excess drip off. Thoroughly dredge each piece in the flour mixture, pressing firmly so a thick, even coating adheres to the skin.
- Rest the Coated Chicken: Place the coated chicken on a wire rack and let it rest for 10 to 15 minutes. This step helps the coating adhere properly and promotes a crunchy crust once fried.
- Heat the Oil: Pour vegetable oil into a heavy pot or deep skillet to a depth of 2 to 3 inches. Heat the oil to 350°F (175°C), using a thermometer to maintain a consistent temperature.
- Fry the Chicken: Fry the chicken pieces in batches to avoid overcrowding. Cook for 12 to 15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Season: Remove the fried chicken and drain on a wire rack or paper towels. While still hot, season lightly with additional salt to taste.
- Serve: Serve the crispy, golden fried chicken warm for the best flavor and texture.
Notes
- Maintain the oil temperature between 325°F and 350°F to ensure the chicken crisps properly without burning.
- Resting the chicken after dredging helps create a crunchy, craggy crust.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven to preserve crispiness.
