Best Southern Fried Chicken







Southern Fried Chicken! It’s a classic comfort food adored by many. Here’s a tried-and-true recipe to get you that crispy, flavorful chicken:



4 cups of buttermilk

2 tablespoons hot sauce (like Tabasco) (optional for a kick)

1 whole chicken, cut into 8 pieces (about 3-4 lbs)

3 cups all-purpose flour

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons paprika (smoked or regular)

2 teaspoons cayenne pepper (adjust to your heat preference)

Salt and black pepper to taste

Vegetable oil, for frying



Marinate: In a large bowl, combine buttermilk and hot sauce (if using). Add the chicken pieces, ensuring each piece is fully submerged in the buttermilk. Cover with plastic wrap and let marinate in the refrigerator for at least 4 hours, but ideally overnight. This will help tenderize the meat and infuse it with flavor.

Prepare the Dredging Mixture: In a large, shallow dish, mix together flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.

Dredge: Remove chicken from the buttermilk mixture, allowing excess to drip off. Roll each piece in the flour mixture, pressing firmly to ensure the flour adheres. Shake off any excess flour. For extra crunch, you can double dredge: dip the floured chicken back into the buttermilk, then into the flour again.

Heat the Oil: In a large, heavy-bottomed skillet or Dutch oven, heat about 1-1.5 inches of vegetable oil over medium heat to 350°F (175°C). You can test the oil’s readiness by dropping a little flour into it. If it sizzles without burning immediately, it’s ready.

Fry the Chicken: Carefully place a few pieces of chicken into the hot oil, being sure not to overcrowd the pan. Cook until golden brown and crispy, about 10-12 minutes per side. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Drain: Once cooked, remove chicken pieces and place them on a wire rack set over a baking sheet. This allows any excess oil to drip away, keeping the chicken crispy. Alternatively, you can place them on a plate lined with paper towels.

Serve: Serve your Southern Fried Chicken hot, preferably with classic sides like mashed potatoes, coleslaw, and biscuits.


Remember, the key to perfect fried chicken is patience. Don’t rush the marinating or frying process. Enjoy your homemade Southern Fried Chicken!



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