why make this recipe
This Southern Fried Chicken is crisp outside and juicy inside. It is a family favorite and simple to cook. You can feed a group or make it for a weeknight dinner.
introduction
This recipe uses buttermilk to make the chicken tender and a simple flour mix for a crunchy crust. Marinate the chicken, dredge it, and fry until golden. If you like bold flavors, try a related dish like spicy southern chicken spaghetti casserole for another meal idea.
how to make Southern Fried Chicken
Make sure the oil is hot enough before you fry. Fry in batches so the oil temperature stays steady and the chicken cooks evenly. For a spicier version, see a simple spicy southern chicken idea for seasoning tips.
Ingredients :
3 lbs chicken pieces (drumsticks, thighs, breasts), 2 cups buttermilk, 2 cups all-purpose flour, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, Oil for frying
Directions :
- Tenderize your chicken by marinating in buttermilk for at least 2 hours, preferably overnight.
- In a large bowl, mix flour, salt, black pepper, paprika, garlic powder, and onion powder.
- Heat oil in a deep frying pan over medium heat.
- Remove chicken from buttermilk, dredge in the flour mixture until well coated.
- Fry chicken in batches for 12-15 minutes on each side until golden brown and internal temperature reaches 165°F.
- Drain excess oil on paper towels and serve hot.
how to serve Southern Fried Chicken
Serve hot with simple sides like mashed potatoes, coleslaw, or biscuits. A green salad or steamed vegetables add freshness. For a sweet and spicy side, try a dish with hot honey feta chicken flavors on the side or as a later meal idea.
how to store Southern Fried Chicken
Cool the chicken to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Reheat in an oven at 350°F for 10-15 minutes to keep the crust crisp.
tips to make Southern Fried Chicken
- Pat the chicken dry before dredging to help the coating stick.
- Do not crowd the pan. Fry in batches for even cooking.
- Use a thermometer to check 165°F inside the thickest part.
- Let fried pieces rest a few minutes before serving so juices settle.
variation (if any)
- Spicy: add cayenne or hot sauce to the buttermilk or flour mix.
- Herb crust: mix chopped fresh herbs into the flour for more flavor.
- Oven finish: after browning, bake at 375°F for 10-15 minutes to finish cooking with less oil.
FAQs
Q: Can I use skinless chicken?
A: Yes. Skinless works, but skin adds flavor and crunch.
Q: How long should I marinate the chicken?
A: At least 2 hours. Overnight works best for tender meat.
Q: What oil is best for frying?
A: Use a neutral oil with a high smoke point, like vegetable or peanut oil.
Q: Can I bake instead of fry?
A: Yes. Coat the chicken and bake at 400°F until 165°F inside, but it won’t be as deep-fried crisp.
Q: Can I freeze this chicken?
A: Yes. Cool and freeze in a single layer, then store in freezer bags up to 1 month.
Conclusion
For another take on a classic Southern fried chicken, see The Best Southern Fried Chicken – The Country Cook for a tried method. If you want a tested buttermilk-brined version, check The Best Buttermilk-Brined Southern Fried Chicken Recipe for detailed tips and science.
