Southern Fried Chicken Recipe

Yields: 6-8 servings Prep time: 30 minutes (plus at least 4 hours, or overnight, for brining) Cook time: 20-30 minutes, depending on chicken pieces

Ingredients:

• For the Chicken & Brine:

  • 3-4 lbs (1.3-1.8 kg) bone-in, skin-on chicken pieces (drumsticks, thighs, breasts, wings). If using breasts, consider cutting them in half to ensure even cooking.

  • 4 cups (approx. 950ml) buttermilk

  • 2 tablespoons hot sauce (like Tabasco or Frank’s RedHot – optional, but adds flavor, not just heat)

  • 1 tablespoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon paprika

  • ½ teaspoon garlic powder

• For the Dredge (Flour Coating):

  • 2 ½ cups (about 300g) all-purpose flour

  • 1/4 cup (about 30g) cornstarch (helps with crispiness)

  • 2 tablespoons paprika

  • 1 tablespoon salt

  • 1 tablespoon black pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon dried thyme

  • ½ teaspoon cayenne pepper (optional, for a little kick)

• For Frying:

  • 4-6 cups (approx. 950ml – 1.4L) vegetable oil, peanut oil, or shortening (enough to submerge chicken halfway or more in your pot)

Equipment:

• Large bowl or resealable plastic bag for brining

• Shallow dish or pie plate for flour mixture

• Heavy-bottomed pot, Dutch oven, or deep fryer

• Instant-read thermometer

• Wire rack set over a baking sheet

• Tongs

Instructions:

1. Prepare the Chicken & Brine:

   • Rinse the chicken pieces under cold water and pat them thoroughly dry with paper towels. This is important for crispy skin.

   • In a large bowl or resealable bag, combine the buttermilk, hot sauce, salt, pepper, paprika, and garlic powder for the brine. Mix well.

   • Add the chicken pieces, ensuring they are fully submerged. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). This tenderizes the chicken and infuses flavor.

2. Prepare the Dredge:

   • In a shallow dish, whisk together the flour, cornstarch, paprika, salt, black pepper, garlic powder, onion powder, dried thyme, and cayenne pepper (if using). Mix very well to ensure all seasonings are evenly distributed.

3. Set Up Frying Station:

   • Pour the frying oil into your heavy-bottomed pot or Dutch oven. You need enough oil to come at least 2-3 inches up the sides of the pot.

   • Heat the oil over medium-high heat until it reaches 325-350°F (160-175°C). Use an instant-read thermometer to monitor the temperature. Maintaining the correct temperature is crucial for crispy, cooked-through chicken.

4. Dredge the Chicken:

   • Remove the chicken pieces from the buttermilk brine, letting any excess drip off, but do not wipe them dry. The wet buttermilk is key for the flour to adhere.

   • Working one piece at a time, place the chicken into the seasoned flour mixture.

   • Press the flour firmly onto all sides of the chicken, ensuring it’s completely coated. You want a thick, shaggy coating.

   • Shake off any excess flour.

   • For an extra crispy coating (double dredge): Dip the floured chicken piece back into the remaining buttermilk (just a quick dip to re-moisten), then dredge it again thoroughly in the flour mixture. This creates a really thick, craggy crust.

   • Place dredged chicken on a wire rack while you finish coating the rest.

5. Fry the Chicken:

   • Carefully lower 2-4 pieces of chicken into the hot oil, without overcrowding the pot. Overcrowding will lower the oil temperature and lead to soggy chicken.

   • Fry for about 6-8 minutes per side, turning occasionally with tongs, until golden brown.

   • Reduce the heat to medium-low (to maintain 325°F/160°C) and continue frying, flipping periodically, until the chicken is cooked through. The total cooking time will vary:

     • Wings: 10-15 minutes

     • Drumsticks: 15-20 minutes

     • Thighs: 18-25 minutes

     • Breasts: 20-30 minutes (depending on size)

   • The internal temperature should reach 165°F (74°C) at the thickest part. Use your instant-read thermometer.

   • Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. This also helps keep the chicken crispy.

   • Allow the oil to come back up to temperature between batches before adding more chicken.

6. Serve:

   • Serve your Southern Fried Chicken hot, perhaps with a side of mashed potatoes, coleslaw, or cornbread.

Enjoy your delicious, crispy, and juicy homemade Southern Fried Chicken!