Introduction
Southern Fried Chicken is a classic American comfort dish known for its crunchy golden crust and tender, juicy meat. It has roots in traditional Southern cooking and has become a beloved staple around the world. With the right seasoning, brining, and frying technique, you can achieve authentic flavor and texture at home.
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Description
This recipe uses a seasoned buttermilk brine to tenderize the chicken, a well-spiced flour coating for crispiness, and a careful frying method to ensure even cooking. The result is a perfectly crunchy exterior with moist, flavorful meat inside. Ideal for family dinners, gatherings, or weekend treats.
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Ingredients
For the chicken
1 whole chicken cut into 8–10 pieces or 8 bone-in pieces (legs, thighs, wings, breasts)
Salt and black pepper to taste
For the buttermilk brine
2 cups buttermilk
1 egg
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
Optional: a few drops of hot sauce
For the seasoned flour
2 cups all-purpose flour
1 tablespoon cornstarch (helps with crispiness)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper or chili powder (adjust to taste)
1 teaspoon salt
1 teaspoon ground black pepper
For frying
Vegetable oil, peanut oil, or canola oil (enough for deep or shallow frying)
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Instructions
1. Prepare the chicken
1. Pat the chicken dry with paper towels.
2. Lightly season with salt and pepper.
2. Make the buttermilk brine
1. In a large bowl, whisk together buttermilk, egg, salt, pepper, paprika, garlic powder, onion powder, and optional hot sauce.
2. Add the chicken pieces, making sure they are fully submerged.
3. Cover and refrigerate for at least 4 hours, ideally overnight.
3. Prepare the seasoned flour
1. In a large bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
2. Set aside.
4. Coat the chicken
1. Remove chicken from the buttermilk, letting excess drip off.
2. Dredge each piece thoroughly in the seasoned flour.
3. Place coated pieces on a tray and let them rest for 10–15 minutes to help the crust adhere.
5. Fry the chicken
1. Heat oil to 165–175°C (325–350°F).
2. Fry 3–4 pieces at a time without overcrowding the pan.
3. Cook each piece for 12–18 minutes depending on size, turning occasionally.
4. Large breasts and thighs take longer; wings cook fastest.
5. Remove chicken when golden brown and cooked through (internal temperature 74°C / 165°F).
6. Drain on a rack or paper towels.
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Tips
Letting the chicken rest after coating helps the crust stick.
Use a thermometer to keep oil temperature steady for even browning.
Cornstarch in the flour yields extra crispiness.
Do not overcrowd the pan or the coating will turn soggy.
For even juicier meat, marinate overnight.
A wire rack works better than paper towels for maintaining crispiness.
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Variations
Extra spicy version: Add more cayenne, chili powder, or a few drops of hot sauce.
Herb blend: Add dried thyme, rosemary, or oregano to the flour mix.
Crispy double-dipped: Dip coated chicken back into the buttermilk then flour again.
Oven-fried version: Coat chicken, drizzle with oil, and bake at 200°C (400°F) for 45–55 minutes.
Air fryer version: Spray lightly with oil and air fry at 190°C (375°F) for 22–28 minutes.
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Correction
If your fried chicken turns out less than ideal:
If the crust slides off: Ensure chicken is not too wet and allow flour coating to rest before frying.
If the crust is not crispy: Increase oil temperature slightly or add more cornstarch to the flour.
If the inside is undercooked: Lower heat slightly and cook longer so it finishes without burning the outside.
If it becomes greasy: Oil temperature was too low; aim for 165–175°C consistently.
If flavor is bland: Increase seasoning in both the buttermilk brine and flour mixture.
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Enjoy
Serve hot with mashed potatoes, coleslaw, biscuits, corn on the cob, or your favorite dipping sauces. Southern Fried Chicken is at its best fresh from the fryer when the crust is crisp and the meat is tender.