Southern Fried Chicken (Printable Version)
# What You'll Need:
→ Chicken & Marinade
01 -
1 whole chicken, cut up (or 8 pieces of your favorite cuts)
02 -
2 teaspoons kosher salt
03 -
2 teaspoons garlic powder
04 -
2 teaspoons onion powder
05 -
2 cups buttermilk
06 -
2 tablespoons hot sauce
→ Coating
07 -
2 cups all-purpose flour
08 -
1 cup cornstarch
09 -
2 teaspoons kosher salt
10 -
2 teaspoons paprika
11 -
2 teaspoons black pepper
→ For Frying & Serving
12 -
Peanut oil (for frying)
13 -
Flaked salt (for serving, optional)
# How to Make It:
01 -
Place chicken pieces in a large bowl. Sprinkle with kosher salt, garlic powder, and onion powder, then toss to coat evenly.
02 -
Add buttermilk and hot sauce to the seasoned chicken, stirring until thoroughly combined. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
03 -
In a medium-sized bowl, whisk together flour, cornstarch, kosher salt, paprika, and black pepper until well combined. Set aside.
04 -
Fill a deep fryer with peanut oil and preheat to 325°F. Monitor temperature closely, reducing to 300°F if chicken browns too quickly. If using a cast iron skillet, be particularly vigilant as it retains heat efficiently.
05 -
Remove chicken pieces one at a time from the marinade, allowing excess buttermilk to drip off. Thoroughly coat in the flour mixture, then shake off any excess. Allow coated pieces to rest for a few minutes until the coating appears slightly pasty.
06 -
Carefully place 3-4 chicken pieces into the hot oil, avoiding overcrowding. Fry until golden brown, turning occasionally. Dark meat requires approximately 12-14 minutes, while white meat needs 8-10 minutes. Chicken is done when internal temperature reaches 165°F.
07 -
Transfer fried chicken to a paper towel-lined tray and immediately sprinkle with flaked salt. Continue frying remaining pieces in batches. Serve hot.
# Handy Tips:
01 -
For best results, marinate the chicken overnight to allow the buttermilk to tenderize the meat fully.
02 -
The cornstarch and flour combination creates an extra-crispy exterior. For a less crunchy coating, omit the cornstarch.
03 -
If you can't find buttermilk, make your own by combining 1 cup regular milk with 1 tablespoon vinegar, letting it sit for 5-10 minutes before stirring.
04 -
Maintain consistent oil temperature for optimal results. If new to deep frying, use an appropriate thermometer.