Southern Fried Chicken Recipe
Learn how to make the best Southern Fried Chicken recipe! Buttermilk-marinated, seasoned flour, and fried until golden and crispy. Perfect for Sunday dinner or weeknight comfort food.
Servings: 8
Calories: 337kcal
Equipment
- 1 Large skillet such as a cast iron skillet or Dutch oven
- 1 tongs
- 1 Meat thermometer and deep fryer/candy thermometer
- 1 Wire rack
- 1 Large bowl or long shallow (glass) baking dish
- 1 Plastic storage bag or brown paper bag
Ingredients
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 pounds chicken pieces (bone-in)
- 2 cups buttermilk
- ½ tablespoon hot sauce
- 2 cups self-rising flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 to 4 cups canola oil
Instructions
- In a small bowl, whisk together the ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon cayenne pepper, 1 teaspoon salt, and 1 teaspoon ground black pepper until combined.
- Pat the chicken dry so the spices will stick, then place the 3 pounds raw chicken in a large mixing bowl or long shallow dish. Rub the seasoning mixture onto the chicken pieces, turning to coat all sides.
- Carefully pour the 2 cups buttermilk and ½ tablespoon hot sauce over the chicken. Cover and refrigerate for at least 4 hours and overnight if possible, turning once or twice.
- In a plastic storage bag or medium brown paper bag, combine the 2 cups self-rising flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon cayenne pepper, 1 teaspoon salt, and 1 teaspoon ground black pepper.
- Remove the chicken from the buttermilk mixture, shaking off each piece to remove any excess. Place one piece at a time in the bag. Close the bag and shake well to coat all sides evenly.
- Place it onto a wire rack and continue with the rest of the pieces until done. Discard the buttermilk and flour mixture. Allow the dredged chicken time to rest (dry) for about 15-20 minutes.
- Using a cast iron skillet or Dutch oven add 2 to 4 cups of oil and allow it to heat to 375 degrees F over medium-high heat. Keep in mind the oil temperature will drop once you add the chicken. Use a thermometer and adjust the heat to maintain this temperature as needed.
- Working in batches of a few pieces at a time (do not crowd the skillet), add the chicken to the pan and cook until golden brown, about 10-15 minutes, turning once if using a skillet.
- Drain the chicken on paper towels before transferring it to a wire rack, skin side up. Serve the cooked chicken while it is still warm and enjoy!
Video
Notes
- Pat the raw chicken dry with paper towels before adding any seasoning.
- Do not over-crowd the skillet or Dutch oven while frying the chicken. It will lower the oil temperature and take the chicken longer to cook.
- Maintain the oil temperature throughout it frying. I usually periodically test it using a deep fry or candy thermometer.
- Use a meat thermometer or instant-read thermometer to test the meatiest/thickest part of the chicken to make sure it's done. Once the internal temperature reads 165 degrees F. you can go ahead and pull it from the hot oil.
- Feel free to adjust the seasonings to fit your taste and preference.
- Once the oil has heated to the right temperature, I like to test-fry a single piece of chicken to make sure it's good to go. You can also drop in a small cube of bread, if it sizzles immediately and doesn't burn, the oil is ready.
Nutrition
Calories: 337kcal | Carbohydrates: 27g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 786mg | Potassium: 395mg | Fiber: 1g | Sugar: 3g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
