Extra-Crispy Southern Fried Chicken Recipe

Extra-Crispy Southern Fried Chicken Recipe

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This recipe is the definitive guide to creating the kind of fried chicken that dreams are made of—extra crispy, gloriously golden-brown, and full of flavor in every bite. The secret to achieving that signature, craggy, and crunchy crust, as seen in the image, lies in a two-part process: a flavorful buttermilk marinade and a double-dredge of seasoned flour. The buttermilk tenderizes the chicken, infusing it with a slight tang while ensuring the meat remains incredibly juicy and moist. This is a crucial step that sets it apart from other fried chicken recipes.

The dredging process is where the magic happens. A carefully balanced blend of spices in the flour mixture creates a savory, peppery, and slightly spicy crust. The key is to double-dip the chicken pieces, which builds up the layered, flaky texture that shatters with a satisfying crunch. Frying in a high-quality, neutral oil at the correct temperature is the final piece of the puzzle, ensuring the crust cooks to a perfect golden hue without burning, while the chicken inside cooks all the way through.

This classic Southern dish is more than just a meal; it’s a comfort food tradition. Perfect for a family dinner, a picnic, or a special weekend treat, this fried chicken is best served fresh from the fryer, drained on a wire rack to maintain its crispness. It pairs wonderfully with classic sides like mashed potatoes and gravy, collard greens, or a cool and creamy coleslaw.

Ingredients:

For the Chicken and Marinade:

  • 1 whole chicken (about 3-4 lbs), cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breast halves)
  • 3 cups full-fat buttermilk
  • 1 tablespoon hot sauce (like Tabasco or Frank’s RedHot)
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

For the Seasoned Flour Dredge:

  • 3 cups all-purpose flour
  • 1/2 cup cornstarch (for extra crispiness)
  • 2 tablespoons paprika
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne pepper (adjust to your spice preference)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

For Frying:

  • 4-6 cups peanut oil, vegetable oil, or canola oil (enough to submerge the chicken halfway)

Instruction:

Step 1: Marinate the Chicken

  1. Rinse the chicken pieces under cold water and pat them thoroughly dry with paper towels.
  2. In a large bowl or a resealable plastic bag, whisk together the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder to create the marinade.
  3. Add the chicken pieces to the buttermilk mixture, ensuring all pieces are fully submerged. Cover the bowl or seal the bag and place it in the refrigerator to marinate for at least 4 hours, but preferably overnight (8-12 hours). The longer the chicken marinates, the more tender and flavorful it will be.

Step 2: Prepare the Dredging Station

  1. In a large, shallow dish or baking pan, combine all the ingredients for the seasoned flour dredge: all-purpose flour, cornstarch, paprika, salt, black pepper, cayenne pepper, garlic powder, onion powder, dried oregano, and dried thyme. Use a whisk to thoroughly mix the spices and flour until they are evenly distributed.

Step 3: The Double-Dredge Method

  1. Set up your dredging station: the bowl of marinated chicken, the dish of seasoned flour, and a clean baking sheet or tray.
  2. Working with one piece of chicken at a time, lift it from the buttermilk marinade and let the excess drip off.
  3. Place the chicken piece into the seasoned flour mixture. Toss to coat it completely, pressing the flour onto every surface.
  4. Submerge the flour-coated chicken back into the buttermilk marinade for a quick second dip.
  5. Return the chicken to the seasoned flour mixture for the final dredge. This time, press the flour firmly onto the chicken with your hands, creating the rough, craggy surface that will become a wonderfully crisp crust. Be generous and don’t be afraid to press firmly. Place the dredged chicken on the clean baking sheet.
  6. Repeat this process for all the remaining chicken pieces. Let the dredged chicken rest for about 10-15 minutes. This rest period is crucial as it allows the flour coating to adhere to the chicken, preventing it from falling off during frying.

Step 4: Fry the Chicken

  1. Pour the peanut, vegetable, or canola oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches a temperature of 325-350°F (165-175°C). A kitchen thermometer is highly recommended for accurate temperature control, as this is the most critical step for perfect fried chicken.
  2. Carefully place 2-3 pieces of chicken into the hot oil, ensuring you don’t overcrowd the pot. Overcrowding will cause the oil temperature to drop and result in soggy chicken. Fry the chicken in batches.
  3. Fry each side for 6-8 minutes, flipping occasionally with tongs, until the chicken is a deep golden brown and the internal temperature of the thickest part reaches 165°F (74°C). The wings and drumsticks will typically cook faster than the thighs and breasts.
  4. Once a piece is cooked, carefully remove it from the oil and place it on a wire cooling rack set over a baking sheet. This allows air to circulate underneath the chicken, preventing the bottom from becoming soggy. Do not place it on paper towels, as this will trap steam and moisture.

Step 5: Serve

  1. Let the fried chicken rest for a few minutes on the wire rack. This allows the juices to redistribute, ensuring a tender and moist final product.
  2. Serve the chicken immediately while it’s still hot and crispy. Enjoy!

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