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The Best Ever Crispy Southern Fried Chicken: A Step-by-Step Guide

There is nothing quite like the crunch of a perfectly golden piece of Southern fried chicken. This recipe brings that soul-warming comfort straight to your home kitchen with a secret buttermilk brine and a seasoned flour coating that delivers maximum flavor and that iconic shatter-crisp texture every home cook dreams of achieving.

Classic Southern Fried Chicken

⏱ Prep: 30 minutes (plus 4 hours marinating) 🔥 Cook: 20 minutes 🍽 Serves: 4 to 6 servings

Ingredients

• 3 lbs chicken pieces (thighs, drumsticks, and breasts)
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 3 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• Peanut oil or vegetable oil for frying

Instructions

1. In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 4 hours or overnight.
2. In a large shallow dish or heavy-duty zip-top bag, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
3. Remove the chicken from the buttermilk brine, allowing the excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing the flour into the skin to ensure full coverage.
4. Fill a heavy-bottomed skillet with about 2 inches of oil. Heat the oil over medium-high heat until it reaches 350 degrees F.
5. Carefully place 3 to 4 pieces of chicken in the hot oil. Do not overcrowd the pan. Fry for 12 to 15 minutes, turning occasionally, until the skin is deep golden brown and the internal temperature reaches 165 degrees F.
6. Remove the chicken from the oil and place it on a wire cooling rack set over a baking sheet to drain. Let the chicken rest for 5 to 10 minutes before serving.

💡 Chef's Secret Tips

• Using a cast iron skillet is essential for maintaining a steady oil temperature throughout the frying process.
• The addition of cornstarch to the flour mixture is the secret to a lighter and crispier crust that stays crunchy longer.
• Always use a thermometer to check the oil temperature; if the oil is too cool, the chicken will be greasy, and if it is too hot, the skin will burn before the meat is cooked.
• Letting the chicken rest on a cooling rack rather than paper towels prevents the bottom from getting soggy.

Essential Tools for This Recipe

To get the best results, we recommend using these high-quality tools we love.

🛒 View Lodge Cast Iron Skillet on Amazon 🛒 View Instant Read Meat Thermometer on Amazon 🛒 View Stainless Steel Cooling Rack on Amazon

Prices and availability are accurate as of the date/time indicated and are subject to change.

Once you master this classic technique, you will never need takeout again. This crispy, juicy chicken is perfect for Sunday dinners, summer picnics, or any time you need a little comfort food. Serve it alongside some homemade biscuits and honey for the ultimate American feast.