Description:
Southern fried chicken is a beloved dish that is crispy on the outside and juicy on the inside. The key to its crispy texture is the seasoned flour coating, and the deep-frying method ensures a perfect crunch. Traditionally, it’s seasoned with a mix of spices, soaked in buttermilk to tenderize the meat, and then fried until golden and crisp. This dish is a staple in Southern cuisine, served often at family gatherings, barbecues, and special occasions.
Ingredients:
4-6 bone-in, skin-on chicken pieces (legs, thighs, breasts)
2 cups buttermilk (for soaking)
1 tablespoon hot sauce (optional, for extra flavor)
1 ½ cups all-purpose flour
1 tablespoon cornstarch (for extra crispiness)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional, for heat)
½ teaspoon dried thyme or oregano (optional)
Vegetable oil, for frying (about 4-6 cups depending on the size of your pan)
1 tablespoon of salt (for seasoning the oil, optional)
Instructions:
Prepare the Chicken:
In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight, to marinate and tenderize.
Make the Coating:
In a shallow dish or large bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, cayenne, and thyme. Set aside.
Heat the Oil:
Pour enough vegetable oil into a large, deep skillet or Dutch oven to submerge the chicken pieces. Heat the oil over medium-high heat to 350°F (175°C). You can use a thermometer to check the oil temperature.
Coat the Chicken:
Take the marinated chicken pieces from the buttermilk mixture and shake off the excess. Dredge each piece in the seasoned flour mixture, pressing gently to make sure the coating sticks well. Shake off any excess flour.
Fry the Chicken:
Once the oil reaches 350°F, carefully lower the chicken pieces into the hot oil. Work in batches if necessary to avoid overcrowding the pan. Fry the chicken for about 12-15 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Turn occasionally to ensure even cooking.
Drain and Serve:
Remove the chicken from the oil and drain on a paper towel-lined plate. Allow it to rest for a few minutes before serving to retain its crispiness.
Enjoy:
Serve with your favorite sides, such as mashed potatoes, coleslaw, cornbread, or pickles.
Tips for Perfect Southern Fried Chicken:
Marinate the Chicken: The longer the chicken soaks in the buttermilk, the more tender and flavorful it will be. For best results, marinate overnight.
Don’t Skip the Cornstarch: It helps create an extra crispy coating.
Oil Temperature: Keep an eye on the oil temperature. If it’s too hot, the coating will burn before the chicken is cooked through. If it’s too cool, the chicken will absorb too much oil and become greasy.
Resting Time: After frying, let the chicken rest for a few minutes on a paper towel-lined plate to drain excess oil.
Seasoning: You can adjust the seasoning to your taste by adding more cayenne pepper for heat or smoked paprika for a smoky flavor.
Variations:
Spicy Fried Chicken: Add more cayenne or hot sauce to the buttermilk to kick up the heat.
Buttermilk Biscuit Coating: Replace some of the flour with crushed buttermilk biscuits for a unique twist on the crust.
Oven-Fried Chicken: For a healthier version, coat the chicken as described and bake it at 400°F (200°C) for 30-35 minutes, flipping halfway through.
Garlic Parmesan Chicken: After frying, toss the chicken in a garlic butter mixture and sprinkle with grated Parmesan cheese for an extra savory twist.
Common Corrections:
Too Greasy: If your chicken turns out greasy, make sure the oil temperature was high enough when frying. Also, don’t overcrowd the pan.
Not Crispy Enough: Ensure you press the flour mixture onto the chicken well and allow it to rest for a couple of minutes after dredging. This helps the coating adhere better.
Underseasoned: Don’t be afraid to season generously. The flour mixture is a key part of the flavor, so taste and adjust accordingly before coating.
Enjoy!
Once your Southern fried chicken is golden, crispy, and perfectly seasoned, dig in and enjoy this Southern classic. Whether it’s paired with some creamy mashed potatoes, sweet corn, or a cold drink, there’s nothing like homemade fried chicken!