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Southern Fried Chicken Recipe

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A classic Southern fried chicken recipe featuring juicy, tender chicken with a crispy, seasoned flour crust, marinated in buttermilk and hot sauce for authentic Southern flavor.

Ingredients

1 whole chicken, cut into 8 pieces

2 teaspoons kosher salt (for marinade)

2 teaspoons garlic powder

2 teaspoons onion powder

2 cups buttermilk

2 tablespoons hot sauce

2 cups all-purpose flour

1 cup cornstarch

2 teaspoons kosher salt (for coating)

2 teaspoons paprika

2 teaspoons black pepper

Peanut oil (for frying)

Flaked salt (for serving, optional)

Instructions

  1. In a large bowl, combine chicken pieces with 2 teaspoons kosher salt, 2 teaspoons garlic powder, and 2 teaspoons onion powder. Toss to coat evenly.
  2. Add 2 cups buttermilk and 2 tablespoons hot sauce. Stir until chicken is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika, and 2 teaspoons black pepper.
  4. Heat peanut oil in a deep fryer or large pot to 325°F (165°C).
  5. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, ensuring even coating. Shake off excess flour.
  6. Carefully lower chicken into hot oil, frying in batches to avoid overcrowding. Fry until golden brown and internal temperature reaches 165°F (74°C).
  7. Remove chicken and drain on paper towels. Sprinkle with flaked salt if desired before serving.

Notes

  • For extra spicy chicken, add more hot sauce to marinade or cayenne pepper to flour mixture.
  • Try mixing dried herbs like thyme, rosemary, or oregano into the flour for herb-infused flavor.
  • To make gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free cornstarch.
  • Store leftovers in airtight container in refrigerator up to 3 days.
  • Reheat in oven at 375°F (190°C) for 10-15 minutes or in skillet over medium heat for crispiness.
  • Use a wire rack instead of paper towels for draining to keep coating crisp.
  • Boneless chicken can be used but adjust cooking time accordingly.

Nutrition

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