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Southern Fried Chicken: Crispy and Delightful

Close-up of perfectly golden, crispy Southern Fried Chicken resting on a wire cooling rack over a white plate.
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A straightforward recipe for classic Southern Fried Chicken that yields a juicy interior and an extra crispy coating.

Ingredients

Scale
  • 3 lbs chicken pieces (legs, thighs, breasts)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil or shortening for frying (about 3-4 inches deep)

Instructions

  1. Place chicken pieces in a large bowl. Pour buttermilk and hot sauce over the chicken. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. In a shallow dish, whisk together flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. This is your dredging mixture.
  3. Remove chicken from the buttermilk mixture, letting excess drip off, but do not wipe dry.
  4. Dredge each piece thoroughly in the flour mixture, pressing the coating firmly onto the chicken to create a thick layer. For extra crispiness, dip the floured chicken back into the remaining buttermilk briefly, then dredge again in the flour mixture, pressing hard.
  5. Place coated chicken on a wire rack while you heat the oil.
  6. In a deep, heavy-bottomed skillet or Dutch oven, heat 3 to 4 inches of oil to 325°F (160°C). Use a thermometer to monitor the temperature accurately.
  7. Carefully place chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Fry in batches.
  8. Fry dark meat (legs and thighs) for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F or 74°C). Fry white meat (breasts) for about 10-12 minutes.
  9. Remove chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Do not place on paper towels, as this traps steam and softens the crust.
  10. Serve hot.

Notes

  • Maintain the oil temperature between 315°F and 330°F for the best crust development. If the oil is too cool, the chicken absorbs too much grease; if too hot, the crust burns before the inside cooks.
  • For the crispiest result, let the dredged chicken rest on the rack for 15 minutes before frying. This allows the coating to adhere better.
  • If you prefer a double-fry method for maximum crunch, fry the chicken at 300°F until light golden (about 8 minutes), remove, let rest for 10 minutes, then fry again at 375°F until deep golden brown and crisp (about 3-4 minutes).

Nutrition

Find it online: https://spoonswirl.com/southern-fried-chicken-crispy-and-delight/