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Classic Southern Fried Chicken

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Buttermilk-marinated bone-in chicken with a deeply seasoned, craggy, golden flour crust.
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Prep Time 25 minutes
Cook Time 35 minutes
Minimum marinating time 4 hours
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large Dutch oven
  • Deep-fry thermometer
  • Two large bowls
  • Wire rack and sheet pan
  • Tongs

Method
 

Marinate and Dredge:
  1. Mix chicken, buttermilk, hot sauce, and half the salt. Refrigerate at least 4 hours or overnight.
  2. Whisk flour, cornstarch, paprika, garlic powder, pepper, cayenne, and remaining salt.
  3. Dredge each piece, dip briefly back into buttermilk, and dredge again. Rest on a rack 15 minutes.
Fry:
  1. Heat oil to 340 F (170 C). Add chicken in batches without crowding.
  2. Fry at about 325 F (165 C), turning occasionally, until golden and the thickest pieces reach 165 F (74 C), 12 to 18 minutes.
  3. Drain on a clean wire rack and rest 10 minutes before serving.

Nutrition

Calories: 720kcalCarbohydrates: 43gProtein: 48gFat: 39gSaturated Fat: 9gCholesterol: 165mgSodium: 1180mgFiber: 2gSugar: 5g

Notes

  • Maintain steady oil temperature.
  • Fry similar-size pieces together.
  • Use a rack, not paper towels, to preserve crispness.