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–+ servings
southern fried chicken

Southern Fried Chicken

5 from 1 vote
This Southern Fried Chicken recipe delivers a sturdy, crispy coating and incredibly juicy meat. A simple buttermilk brine locks in moisture while ensuring the seasoned crust stays golden and crunchy.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 people
Course: dinner, Main Course
Cuisine: American, Southern
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 whole chicken, cut into 8 pieces Keep the skin on for maximum crunch
  • 2 cups whole buttermilk Acts as the tenderizing brine
  • 2 cups all-purpose flour Forms the sturdy base of the crust
  • ½ cup cornstarch Creates a lighter, crispier exterior
  • 4 cups peanut oil For frying
  • 1 tablespoon kosher salt For the breading mixture
  • 1 tablespoon black pepper Freshly cracked is preferred
  • 1 tablespoon garlic powder Adds deep savory notes
  • 1 tablespoon smoked paprika Provides warm color and earthy flavor
  • 1 tablespoon hot sauce Optional, for the buttermilk brine

Equipment

  • 1 Cast iron skillet Essential for maintaining even heat
  • 1 deep-fry thermometer For monitoring oil temperature accurately
  • 2 Wire rack One for resting, one for draining
  • 1 metal tongs For safely flipping the hot meat

Method
 

  1. Rinse the chicken pieces under cold water and pat them completely dry with paper towels.
  2. Whisk the buttermilk and hot sauce together in a large bowl.
  3. Submerge the dried meat completely into the buttermilk and let it marinate for at least four hours.
    marinating chicken in buttermilk
  4. Combine the flour, cornstarch, salt, pepper, garlic powder, and smoked paprika in a shallow dish.
  5. Lift one piece of meat from the bowl and let the excess buttermilk drip away completely.
  6. Drop the drained meat into the seasoned flour and press the powder firmly into the skin.
    draining excess buttermilk from chicken
  7. Transfer the breaded pieces to a clean wire rack and leave them undisturbed for fifteen minutes.
  8. Heat the peanut oil in a heavy cast iron skillet to exactly 350 degrees Fahrenheit.
  9. Lower three or four pieces gently into the oil and fry for twelve to fifteen minutes until the internal temperature reaches 165 degrees Fahrenheit.
    frying chicken in a cast iron skillet
  10. Remove the finished pieces and place them on a fresh wire rack to drain before serving hot.

Nutrition

Serving: 280gCalories: 580kcalCarbohydrates: 38gProtein: 34gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gCholesterol: 110mgSodium: 750mgPotassium: 320mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 2mgCalcium: 45mgIron: 3.5mg

Notes

Allow the dredged meat to rest on a wire rack for 15 minutes before frying. This crucial step ensures the breading sticks securely to the skin during the cooking process.

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