Introduction
Southern fried chicken is a classic comfort-food staple known for its juicy, flavorful meat and perfectly crisp, golden crust. This recipe uses a seasoned wet batter along with a spiced flour dredge to create a crunchy coating that stays crisp while keeping the chicken tender inside.
Description
This Southern-style fried chicken combines a buttermilk marinade, a richly seasoned batter, and a double-dredged flour coating. The result is chicken that’s deeply flavorful, well-seasoned throughout, and shatteringly crisp. Perfect for family dinners, gatherings, or any time you crave true Southern comfort.
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Ingredients
For the Chicken Marinade
2–3 pounds chicken pieces (drumsticks, thighs, breasts, wings)
2 cups buttermilk
1 tablespoon hot sauce (optional)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
For the Seasoned Flour
2 cups all-purpose flour
1 tablespoon paprika
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (optional, for heat)
For the Wet Batter
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 1/4 cups cold water (adjust as needed to create a medium-thick batter)
For Frying
Vegetable oil, peanut oil, or canola oil (enough to fill pot 2–3 inches deep)
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Instructions
1. Marinate the Chicken
1. In a bowl, mix buttermilk, hot sauce, salt, pepper, and garlic powder.
2. Add chicken pieces, ensuring they are fully coated.
3. Cover and refrigerate for at least 2 hours; overnight is ideal.
2. Prepare the Seasoned Flour
1. Combine all flour mixture ingredients in a large bowl.
2. Mix thoroughly so spices are evenly distributed.
3. Make the Batter
1. In another bowl, combine flour, cornstarch, baking powder, salt, pepper, and paprika.
2. Slowly add cold water while whisking until you reach a smooth batter consistency similar to pancake batter.
4. Heat the Oil
1. Fill a heavy pot or deep fryer with oil.
2. Heat to 325–350°F (165–175°C).
5. Coat the Chicken
1. Remove chicken pieces from buttermilk, letting excess drip off.
2. Dip chicken into the wet batter.
3. Lift from the batter, allowing excess to drip.
4. Roll chicken in the seasoned flour, pressing lightly to help it adhere.
5. Shake off excess flour.
6. Fry the Chicken
1. Carefully lower pieces into hot oil without overcrowding.
2. Fry 12–15 minutes for drumsticks and thighs, and 8–10 minutes for wings and breasts, turning as needed.
3. Chicken is done when golden brown and internal temperature reaches 165°F (74°C).
4. Place on a wire rack to keep crisp.
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Tips
Keep oil temperature consistent; dropping too low makes the coating greasy.
Let coated chicken rest for 10 minutes before frying to help the crust stick.
Use cold batter for extra crispiness.
A wire rack works better than paper towels for maintaining crunch.
For deeper flavor, marinate overnight.
Dark meat pieces fry more evenly than large chicken breasts.
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Variations
Spicy Southern Chicken: Add extra cayenne, hot sauce, or a pinch of chili powder to the batter.
Extra Crispy Style: Double dip: batter → flour → batter → flour again.
Herb-Infused: Add dried thyme, rosemary, or oregano to the flour coating.
Gluten-Free: Use gluten-free flour blends and cornstarch for both dredging and batter.
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Enjoy
Serve hot with classic Southern sides like coleslaw, mashed potatoes, biscuits, mac and cheese, collard greens, or cornbread. The crispy coating and juicy interior make this Southern fried chicken a comforting favorite every time.