Southern Fried Chicken

Southern Fried Chicken RECIPE – One bite of this chicken’s crispy, spicy outer layer, followed by the tender, juicy meat inside, and you’ll see why it’s a true Southern staple. Spiced and flavorful, soaked in buttermilk, it’s tender and juicy – a must-have addition to your chicken recipe collection.

Honestly, this is one of those recipes that is just to die for. I never make leftovers and everyone always has seconds. Once you try this fried chicken, you’ll understand why there’s so much hype around it. 😋

This Southern Fried Chicken recipe is not only pure temptation; Super affordableSimply marinate some simple chicken in buttermilk, roll it in seasoned flour, and voila! You have a meal that tastes like a million dollars (but only costs a few bucks 🤑).

Southern fried chicken with lemon slices

The Secret to Perfect Southern Fried Chicken

Personally, I think there are a few secrets: Here’s the recipe for the perfect Southern fried chicken.

Don’t forget the buttermilk
Use plenty of seasoning, and most importantly,
Learn the proper frying technique

Don’t worry, this recipe will walk you through all of these points in detail so you can make fried chicken that rivals your grandma’s fried chicken.

Recipe Ingredients

What you need to make Southern Fried Chicken

chicken – You can use any part of the chicken you like, but make sure it’s bone-in. For this recipe, I like to buy a whole chicken and cut it into 10 pieces. It doesn’t take long to cut up the chicken, and it’s cheaper! 🙌
coating – Flour is the base for the crispy outer coating of fried chicken. Regular all-purpose flour is best for this recipe. Adding cornstarch and baking powder will give it extra crunch. Yummy!
seasoning – To create a flavorful outer crust, you’ll need paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, white pepper, and dried herbs. Use lots of spices; they really make a difference.
Buttermilk It’s one of the secrets to keeping the juicy chicken meat inside the crispy skin. Homemade buttermilk It works, but don’t skip this important ingredient.

How to Make Southern Fried Chicken

Marinate and double coat with seasoned flour.

Prepare the chicken

season – Place the chicken in a large bowl, season with salt, then add the crushed garlic, hot sauce, and Creole seasoning. (Photos 1-2)
Marinate – Pour the buttermilk over the seasoned chicken and transfer the seasoned marinade-covered chicken to a gallon-sized zip-top freezer bag. Refrigerate for at least 4 hours, or up to overnight. (Photos 3 to 5)
Coating – Combine flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs, and white pepper in a large bowl. (Photo 6)
dredging – Remove the marinated chicken from the buttermilk. Now dip each piece into the flour mixture and shake off the excess flour. You can use a ziplock bag for this task. (Photo 7)
Double dipping Dip the chicken in the remaining buttermilk, adding fresh buttermilk if necessary, then dip it again in the spiced flour mixture, shaking off any excess buttermilk. Let the chicken rest for 10 to 15 minutes while the oil heats. This will help the batter last longer. (Photos 8-10)

Finally, coat it in batter and fry it in hot oil.

Frying chicken

heat oil Heat a deep fryer or cast iron skillet to 375°F/190°C. Note that the temperature will drop once the chicken is added.
Add the chicken – Using tongs, carefully and slowly lower the chicken into the hot oil, working in batches and being careful not to overcrowd the pan.
fry Cook the chicken until golden brown, turning every 10-20 minutes (depending on the size of the chicken). The chicken is done when it’s no longer pink inside and the juices run clear when pierced (you can check by piercing it with a fork).
drain Transfer chicken to a plate lined with paper towels and then to a wire rack.
repeat Cool with remaining chicken for at least 10 minutes before serving for delicious Southern fried chicken.

Recipe Variations

Substitute for all-purpose flour Gluten-free flour Here’s a gluten-free version of this recipe. I haven’t tried it yet, so you might want to experiment with different flours until you get that classic, flavorful crunch.
Use chicken breasts instead of whole chickens to make fried foods Chicken Tenders Instead of regular chicken on the bone. Kids love this. 👧
Air Fried Chicken. You don’t have to deep fry the chicken. Spray the coated chicken with canola oil and heat the air fryer to 400°F (205°C).

Tips and Tricks

When deep frying, make sure your oil is preheated to the right temperature: if the oil is too hot, the outside of the chicken will burn before the inside is cooked, and if the oil is too cold, the skin of the chicken will be mushy and greasy.
Extra virgin olive oil should not be used when frying chicken because it has a low smoking point and will make the chicken taste bitter. Oils with a high smoking point and neutral flavor, such as canola oil, vegetable oil, or preferably peanut oil, are a much better choice.
Don’t leave your fries on the paper towel for too long, or they’ll get steamy and soggy. Instead, drain the chicken on a wire rack over a baking sheet so it stays crispy and cool, not greasy. 👌

Preliminary steps

Like most fried foods, this recipe is best eaten fresh out of the pan, and I personally don’t recommend making it ahead of time, but if you do, follow the reheating instructions below to bring back the crispiness when it’s time to eat.

How to serve and store

Once the Southern Fried Chicken has cooled, serve it immediately and top with a generous serving of Southern-style side dishes.

Store leftover fried chicken in an airtight container Refrigerate for 3 to 5 daysTo reheat fried chicken, remove it from the refrigerator and let it come to room temperature while turning on the oven. 400°F/205°CPlace chicken on a wire rack set over a baking sheet. 15-20 minutes Heat until completely warm – this is the best way to bring back the crunch.

Homemade biscuits and southern fried chicken

What goes well with Southern Fried Chicken?

Mmm, all my favorite sides! 😆 For a traditional Southern dinner, I recommend this chicken. Collard greens, Macaroni and cheeseand Homemade butter biscuits.

Don’t forget to stock up on southern drinks and desserts. Sweet iced tea is a must. A healthy amount Apple Cobbler or Sweet potato pieAnd don’t forget to put a dollop of vanilla ice cream on top. 🤤

Wine Pairing: Did you know that champagne goes perfectly with fried chicken? Amazing!

Traditional Southern Recipes to Try

meatloaf
Black Eyed Peas
Fried cabbage
Baked beans with bacon
Pinto beans

Conclusion

So let’s start frying! Don’t be scared because we have everything you need to make the perfect Southern fried chicken. Are you already a fried chicken champion? Share your best tips in the comments below!

See how it’s made

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This blog post was originally published in September 2017 and has been updated with additional tips, new photos, and videos.

One bite of this chicken’s crispy, spicy outer layer followed by the tender, juicy meat on the inside will tell you why it’s a true Southern classic. Spiced and flavorful, soaked in buttermilk, it’s tender and juicy — a must-have addition to your chicken recipe collection.

Preparation: Four time Ten Minutes

Cook: 20 Minutes

Cooling time: Ten Minutes

total: Four time 40 Minutes

Southern

Instructions

Preparing and Coating the Chicken

Place chicken in a large bowl and season with salt, crushed garlic, and hot sauce. Creole seasoning.
Pour some of the buttermilk over the marinated chicken, then transfer the chicken to a gallon-sized zip-top freezer bag and refrigerate for at least 4 hours (or overnight).
Combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, herbs, cayenne pepper, white pepper, and salt in a large bowl.
Remove the marinated chicken from the buttermilk. Next, dip the chicken in the flour mixture and shake off the excess flour. You can also use a ziplock bag for this.
Dip the chicken twice in the remaining buttermilk (add fresh buttermilk if desired), then in the flour mixture. Brush off any excess flour. Let the chicken rest for 10 to 15 minutes while you prepare the oil. This will help the coating adhere better.

Frying chicken

Heat oil in a deep fryer or cast iron skillet to 375°F/190°C. Reduce temperature when adding chicken.
Using tongs, slowly and carefully lower the chicken into the hot oil, working in batches and trying not to overcrowd the pan.
Fry the chicken until golden brown, turning every 10-15 minutes (depending on the size of the chicken). The chicken is done when it’s no longer pink inside and the juices run clear, or when an instant thermometer registers 165°F/75°C. You can also check by piercing the chicken with a fork.
Drain the chicken on paper towels and transfer to a wire rack.
Repeat with remaining chicken and allow to cool for at least 10 minutes before serving.

Tips and Notes:

After coating the chicken with the flour mixture and dipping it in buttermilk, it’s first allowed to rest before frying, allowing the chicken to form a skin and warm to room temperature so it cooks evenly.
When deep frying, make sure your oil is preheated to the right temperature: if the oil is too hot, the outside of the chicken will burn, and if the oil is too cold, the chicken will be soggy and greasy.
Never use extra virgin olive oil for fried chicken, as it will give the meat a bitter taste. Use a bland-tasting oil, such as canola oil, vegetable oil, or preferably peanut oil.
Don’t overcrowd the pan with chicken, which will lower the oil temperature and increase cooking time (you don’t want soggy chicken). Instead, add the chicken in small amounts.
A cast iron skillet is essential for perfectly cooked fried chicken, as cast iron pans retain their temperature better and heat evenly, resulting in perfectly cooked chicken.
Instead of deep frying or submerging the entire chicken in a skillet or deep fryer, submerge only 3/4 of the chicken in the hot oil – the weight of the chicken will lift it slightly above the surface of the oil, helping to create a crispy skin without burning.
Don’t leave the fries on the paper towels for too long, as they will start to steam, which can cause the chicken to become soggy and stick to the paper towels. Instead, drain the chicken on a wire rack over a baking sheet, so it cools and dries crispy easily.
Please note that nutritional information is an estimate and may vary significantly depending on products used in the recipe.

Nutrition facts:

course: Major

cooking: Southern

Contents

The Secret to Perfect Southern Fried Chicken Recipe Ingredients How to Make Southern Fried Chicken Recipe Variations Tips and Tricks Preliminary steps How to serve and store What goes well with Southern Fried Chicken?Traditional Southern Recipes to Try Conclusion See how it’s made Looking for more recipes? Follow us…Southern Fried Chicken Instructions Preparing and Coating the Chicken Frying chicken Tips and Notes:Nutrition facts:

Southern Fried Chicken – Immaculate Bites