Southern Fried Chicken Don't Lose This Recipe

 

Here’s a classic Southern Fried Chicken recipe that’s crispy, juicy, and full of flavor. Save this one—you won’t want to lose it!

Ingredients (Serves 4-6)

For the Chicken:

• 1 whole chicken (cut into pieces) or 4-6 bone-in, skin-on chicken thighs and drumsticks
• 2 cups buttermilk
• 2 tsp hot sauce (optional, for extra flavor)
• 1 tsp salt

For the Seasoned Flour:

• 2 cups all-purpose flour
• 1 tbsp cornstarch (for extra crispiness)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional, for heat)

For Frying:

• 2 cups vegetable oil (or enough to submerge chicken halfway in a skillet)

Instructions

1. Marinate the Chicken

1. In a bowl, mix buttermilk, hot sauce, and salt.
2. Add the chicken, ensuring it's fully coated. Cover and refrigerate for at least 4 hours (or overnight for the best flavor).

2. Prepare the Coating

3. In a separate bowl, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

3. Coat the Chicken

4. Remove the chicken from the buttermilk, letting excess drip off.
5. Dredge each piece in the seasoned flour, pressing gently to adhere.
6. Place the coated chicken on a wire rack and let it rest for 10-15 minutes (this helps the breading stick).

4. Fry the Chicken

7. Heat oil in a deep skillet or Dutch oven to 325-350°F (163-177°C).
8. Fry the chicken in batches, turning occasionally, for 12-15 minutes (for smaller pieces) or 15-18 minutes (for larger pieces).
9. Remove and drain on a wire rack or paper towels.

5. Serve & Enjoy

• Let the chicken rest for 5 minutes before serving.
• Serve with biscuits, coleslaw, or mac & cheese for a true Southern meal!

Would you like a spicy or honey-glazed variation?