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Golden Southern Fried Chicken

A cherished Southern dish featuring a crunchy, tender coating and juicy chicken, marinated in buttermilk for maximum flavor and moisture.
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 8 pieces chicken (drumsticks, thighs, wings, and breasts) Opt for organic or free-range for better flavor.
  • 2 cups buttermilk Key to moisture; substitute with yogurt or dairy-free milk mixed with vinegar if unavailable.
  • 1 tbsp hot sauce Optional for added flavor.
For the Coating
  • 3 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 2 tbsp cornstarch
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 2 tsp salt
  • 2 tsp black pepper
For Serving
  • 1 cup Lettuce leaves
  • 1 cup Cucumber slices
  • 1 cup Cherry tomatoes

Method
 

Marination
  1. In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper. Add the chicken pieces, ensuring they are well coated. Marinate for at least 4 hours or overnight for best results.
Coating Preparation
  1. In a shallow dish, blend together the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Breading
  1. Remove the chicken from the marinade, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, ensuring each piece is well-covered.
Frying
  1. Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the chicken in batches for approximately 12–15 minutes or until golden brown and the internal temperature reaches 165°F.
Serving
  1. Arrange the fried chicken on a platter lined with lettuce, cucumber slices, and cherry tomatoes before serving.

Notes

For best results, allow the dredged chicken to rest for about 10 minutes before frying to ensure a crispy coating. You can also bake the chicken at 425°F (220°C) for a lighter version.