Name: Southern Fried Chicken Recipe
Prep time: 15 min
Cook time: PT-491716H12M49S
Total time: 50 min
Cuisine: Southern American
Ingredients: 12 pieces chicken thighs and drumsticks; 1 teaspoon smoked paprika; 1 teaspoon coarse black pepper; 2 teaspoon coarse sea salt; ½ teaspoon onion powder; 2 cup all-purpose flour; 1 ½ cups buttermilk; Vegetable Oil for frying

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Introduction

There’s nothing quite like crispy, flavorful Southern fried chicken. This classic recipe yields tender, juicy pieces with a perfectly seasoned, crunchy coating that’s sure to please the whole family.

The image shows a large round grey plate filled with nine pieces of golden brown fried chicken with a rough, crispy, and crunchy texture stacked on top of each other, showing their uneven and craggy surface. Nearby, there is a small stack of two white square plates with a single piece of the same fried chicken on top. In the background, two small glass bottles filled with dark soda sit next to each other, each with a white and black striped straw sticking out. The scene is set on a white marbled surface with a black and white striped cloth partially visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 pieces chicken thighs and drumsticks
1 teaspoon smoked paprika
1 teaspoon coarse black pepper
2 teaspoons coarse sea salt
½ teaspoon onion powder
2 cups all-purpose flour
1½ cups buttermilk
Vegetable oil for frying

Instructions

Step 1: Heat at least 3 inches of vegetable oil in a Dutch oven or deep cast iron skillet until it reaches 350°F. The oil should be deep enough to cover as much of the chicken as possible for even cooking.
Step 2: Prepare your dredging station. Pour the buttermilk into one bowl. In a second bowl, whisk together smoked paprika, black pepper, sea salt, onion powder, and flour until evenly combined.
Step 3: Batter each chicken piece by dipping first into the flour mixture, then the buttermilk, and again into the flour mixture. Set the coated chicken pieces aside on a separate plate.
Step 4: Carefully place several battered chicken pieces into the hot oil. Cook for about 12 minutes, turning once halfway through if the chicken isn’t fully submerged. Cook until golden brown and the internal temperature reaches 165°F.
Step 5: Remove the chicken with a slotted spoon and drain on paper towels or a paper bag to absorb excess oil. Repeat with remaining pieces in batches.
Step 6: Serve the fried chicken hot for the best flavor and texture.

Tips & Variations

For extra crispy chicken, let the coated pieces rest for 10 minutes before frying to help the batter adhere better.
Try adding a pinch of cayenne pepper or garlic powder to the flour mix for a spicy kick.
Use a deep thermometer to monitor the oil temperature; keeping it steady ensures even cooking and avoids greasy chicken.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place pieces on a baking sheet in a 375°F oven for 10-15 minutes to restore crispiness. Avoid microwaving, which can make the coating soggy.

How to Serve

A woman's hand is holding a golden brown fried chicken drumstick with a crispy, crunchy texture and a visible inside showing tender white meat. The drumstick is held above a white, slightly speckled plate filled with similar fried chicken pieces stacked closely together, each with a rough, crunchy coating in shades of golden and light brown. The background features a soft focus white marbled texture, adding brightness to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

Yes, but be aware that breasts cook faster and can dry out more easily. Adjust cooking times accordingly and monitor the internal temperature closely.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1½ cups of milk. Let it sit for 5 minutes before using it in the recipe.