Best Southern Fried Chicken (Printer-Friendly)
Crispy chicken with a crunchy crust and juicy center infused with buttermilk and savory spices.
# What You'll Need:
→ Chicken and Marinade
01 -
1 whole chicken, cut into 8 to 10 pieces (or use assorted breasts, thighs, drumsticks and wings)
02 -
2 teaspoons salt, divided
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
480 ml buttermilk
06 -
2 teaspoons hot sauce (optional)
→ Coating and Frying
07 -
250 grams plain flour
08 -
60 grams cornstarch
09 -
1 teaspoon ground black pepper
10 -
Peanut oil, for deep frying (enough for deep fryer or heavy-bottomed pot)
11 -
Flaked salt, to finish
# Steps to Follow:
01 -
Place the chicken pieces in a large bowl. Sprinkle with 1 teaspoon salt, garlic powder, and onion powder, tossing to evenly coat.
02 -
Add buttermilk and hot sauce to the bowl. Stir until all pieces are well coated, cover, and refrigerate for a minimum of 2 hours or overnight for best results.
03 -
In a separate bowl, combine flour, cornstarch, remaining 1 teaspoon salt, and black pepper. Whisk thoroughly to blend.
04 -
Working one piece at a time, remove chicken from marinade allowing excess to drip off. Coat thoroughly in the flour mixture, shaking off any excess, then set aside until the coating appears slightly pasty.
05 -
Fill a deep fryer or large, heavy-bottomed pot with peanut oil and preheat to 165°C. If using a cast iron pan, heat oil to 150°C, monitoring carefully to avoid overheating.
06 -
Add chicken pieces in batches, avoiding overcrowding. Fry, turning every few minutes, until golden brown and the internal temperature reaches 74°C. Dark meat requires approximately 12–14 minutes; white meat 8–10 minutes.
07 -
Transfer fried chicken to a paper towel–lined tray. Immediately sprinkle lightly with flaked salt. Continue with remaining pieces.
# Extra Suggestions:
01 -
Allowing the chicken to marinate overnight in buttermilk significantly enhances juiciness and tenderness.
02 -
Using a mix of flour and cornstarch creates a crispier and crunchier crust.
03 -
Peanut oil provides a clean flavor and high smoke point ideal for frying.