Description
Crispy Southern fried chicken with its golden crust and juicy interior is a timeless dish, bringing smiles to every table. Let’s recreate this comforting classic step by step!
Ingredients
Scale
- 8 chicken pieces (legs, thighs, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (optional)
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil for frying
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour in buttermilk until fully submerged. Cover and refrigerate for at least 2 hours, or overnight for extra tenderness.
- Prepare the Coating: In a large mixing bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
- Bread the Chicken: Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat evenly. For extra crispiness, dip the coated chicken back into the buttermilk and then into the flour mixture for a second layer.
- Heat the Oil: In a large cast-iron skillet or deep fryer, heat vegetable oil to 350°F (175°C). Ensure there’s enough oil to cover half of the chicken pieces.
- Fry the Chicken: Carefully place chicken into the hot oil without overcrowding. Fry each piece for 8-10 minutes per side, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Rest: Remove chicken from oil and place on a wire rack or paper towels to drain. This keeps the crust crispy.
Notes
- Oil Temperature Matters: Always use a thermometer to keep the oil at 350°F (175°C). Too high, and the chicken burns; too low, and it becomes greasy.
- Double-Coating for Crispiness: For an extra-crispy crust, double-dip the chicken in buttermilk and the flour mixture. This ensures a thick, crunchy coating that stays intact during frying.
- Rest Before Serving: After frying, let the chicken rest on a wire rack to drain excess oil and maintain its crispy texture. Avoid placing it directly on paper towels for prolonged periods, as it can make the coating soggy.
- Prep Time: 15 min
- Cook Time: 20 min