Description
A recipe for classic Southern fried chicken using a buttermilk soak to keep the meat juicy while achieving an extra crunchy, golden crust.
Ingredients
Scale
- 3 lbs chicken pieces (thighs, drumsticks, breasts)
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil or shortening for frying
Instructions
- Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken, ensuring all pieces are submerged. Stir in the hot sauce. Cover and refrigerate for at least 4 hours, or preferably overnight.
- In a shallow dish, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, and cayenne pepper. This is your dredge mixture.
- Remove the chicken from the buttermilk, letting excess drip off, but do not rinse.
- Dredge each piece thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick, craggy coating.
- For extra crispiness, dip the floured chicken back into the remaining buttermilk for a quick second dip, then immediately return it to the flour mixture for a second, heavy coating.
- Heat 2-3 inches of oil in a deep, heavy-bottomed skillet or Dutch oven to 325 degrees Fahrenheit. Use a thermometer to monitor the temperature.
- Carefully place the chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Work in batches.
- Fry the chicken for about 6-8 minutes per side, turning as needed, until deep golden brown and cooked through (internal temperature of 165 degrees Fahrenheit). Smaller pieces cook faster than larger pieces.
- Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Do not place directly on paper towels, as this can steam the bottom crust.
- Serve hot.
Notes
- Maintain the oil temperature between 300F and 335F during frying for the best results. If the oil is too cool, the chicken absorbs too much grease; if too hot, the outside burns before the inside cooks.
- For the crispiest coating, let the dredged chicken rest on the wire rack for 15 minutes before frying. This allows the coating to hydrate slightly.
- If you are cooking larger pieces like breasts, you may need to finish them in a 350 degree Fahrenheit oven after frying to guarantee they reach a safe internal temperature without burning the exterior.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 3
- Sodium: 550
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 30
- Cholesterol: 110