Introduction:
Southern Fried Chicken is the ultimate comfort dish—marinated in buttermilk, seasoned to perfection, and fried until golden and crispy. Every bite delivers a satisfying crunch followed by juicy, tender chicken. Serve it with mashed potatoes, coleslaw, and biscuits for a true Southern feast.
Ingredients:
- 2–3 lbs chicken pieces (drumsticks, thighs, breasts, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for a kick)
- Vegetable oil, for frying
Instructions:
- Marinate the Chicken:
Place chicken pieces in a large bowl or zip-top bag. Pour over the buttermilk, cover, and refrigerate for at least 4 hours (or overnight for best flavor and tenderness). - Prepare the Coating:
In a shallow bowl, mix flour with salt, pepper, paprika, garlic powder, onion powder, and cayenne. - Dredge the Chicken:
Remove chicken from buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour, pressing firmly to coat well. Set aside on a rack for 10–15 minutes to help the coating stick. - Heat the Oil:
In a heavy skillet (cast iron is best), pour enough vegetable oil to reach about halfway up the chicken pieces. Heat to 175°C (350°F). - Fry the Chicken:
Fry chicken in batches, skin-side down first, for about 10–15 minutes per side or until golden brown and cooked through (internal temp: 165°F/74°C). Avoid overcrowding the pan. - Drain & Rest:
Place fried chicken on a wire rack or paper towels to drain. Let rest a few minutes before serving. - Serve:
Serve hot with classic Southern sides—mac and cheese, greens, mashed potatoes, or cornbread.
Enjoy!!
