Southern fried chicken is an American comfort-food classic, prized for deeply seasoned meat, a craggy golden crust, and a juicy interior.
A buttermilk soak tenderizes bone-in chicken before it is double-dredged in seasoned flour and fried at a steady temperature.
Keep the oil near 325 F (165 C). Oil that is too hot darkens the crust before the chicken cooks through.
Serving Suggestions
Serve hot or room temperature with biscuits, pickles, coleslaw, potato salad, or hot honey.
Recipe Notes
Marinate overnight when possible. Leftovers re-crisp well on a wire rack in a hot oven.
Classic Southern Fried Chicken
Buttermilk-marinated bone-in chicken with a deeply seasoned, craggy, golden flour crust.
Equipment
- Large Dutch oven
- Deep-fry thermometer
- Two large bowls
- Wire rack and sheet pan
- Tongs
Ingredients
Chicken and Marinade
- 3 lb bone-in chicken pieces
- 2 cups buttermilk
- 2 tbsp hot sauce
- 2 tsp kosher salt divided
Seasoned Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp black pepper
- 1 tsp cayenne pepper optional
- 8 cups peanut or canola oil for frying
Instructions
Marinate and Dredge:
- Mix chicken, buttermilk, hot sauce, and half the salt. Refrigerate at least 4 hours or overnight.
- Whisk flour, cornstarch, paprika, garlic powder, pepper, cayenne, and remaining salt.
- Dredge each piece, dip briefly back into buttermilk, and dredge again. Rest on a rack 15 minutes.
Fry:
- Heat oil to 340 F (170 C). Add chicken in batches without crowding.
- Fry at about 325 F (165 C), turning occasionally, until golden and the thickest pieces reach 165 F (74 C), 12 to 18 minutes.
- Drain on a clean wire rack and rest 10 minutes before serving.
Notes
- Maintain steady oil temperature.
- Fry similar-size pieces together.
- Use a rack, not paper towels, to preserve crispness.
Nutrition
Calories: 720kcalCarbohydrates: 43gProtein: 48gFat: 39gSaturated Fat: 9gCholesterol: 165mgSodium: 1180mgFiber: 2gSugar: 5g