Southern Fried Chicken Recipe

Southern Fried Chicken Recipe

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Southern Fried Chicken is a classic comfort food that boasts crispy, golden-brown skin and juicy, flavorful meat. Originating from the Southern United States, this dish has become a beloved staple around the world. The magic lies in its seasoned batter and the perfect frying technique that creates a crunchy outer layer while keeping the chicken tender inside. Ideal for family dinners, picnics, or special gatherings, this recipe delivers a taste of Southern hospitality right to your plate. Paired with coleslaw, mashed potatoes, or cornbread, this fried chicken is a complete indulgence that never fails to satisfy.

INGREDIENTS:

For the Batter:

  • 2 cups all-purpose flour
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 4 teaspoons garlic salt

For the Chicken:

  • 8 chicken drumsticks (or mixed chicken pieces)
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For Frying:

  • Vegetable oil or peanut oil (enough to submerge chicken)

INSTRUCTIONS:

  1. Marinate the Chicken:
    Begin by rinsing the chicken pieces and patting them dry with paper towels. Place them in a large bowl and season with 1 teaspoon salt and 1 teaspoon black pepper. Pour the buttermilk over the chicken, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This step helps tenderize the chicken and infuse it with flavor.
  2. Prepare the Batter:
    In a separate large mixing bowl, combine the all-purpose flour, black pepper, paprika, and garlic salt. Mix well until the seasonings are evenly distributed throughout the flour. This seasoned flour mixture will create that irresistible crispy coating.
  3. Heat the Oil:
    Pour vegetable oil into a large, heavy-bottomed skillet or deep fryer until it’s about halfway full. Heat the oil over medium-high heat to approximately 350°F (175°C). Use a cooking thermometer to maintain the temperature, as oil that’s too hot will burn the crust before the chicken is cooked, while oil that’s too cool will make the chicken greasy.
  4. Coat the Chicken:
    Remove the chicken pieces from the buttermilk marinade, letting the excess drip off. Dredge each piece in the seasoned flour mixture, pressing the flour into the chicken to form a thick coating. For extra crispiness, dip the chicken back into the buttermilk and then dredge it again in the flour mixture—this double coating creates an even crunchier crust.
  5. Fry the Chicken:
    Carefully place the coated chicken pieces into the hot oil, working in batches to avoid overcrowding, which can lower the oil temperature. Fry each piece for about 12–15 minutes, turning occasionally, until the coating is golden brown and the internal temperature reaches 165°F (74°C). Drumsticks and thighs may take slightly longer than wings or breasts.
  6. Drain and Serve:
    Use tongs to remove the fried chicken from the oil and place it on a wire rack set over a baking sheet, or on a plate lined with paper towels, to drain excess oil. Allow the chicken to rest for about 5 minutes before serving to let the juices redistribute.
  7. Presentation:
    Serve hot alongside traditional Southern sides such as creamy coleslaw, buttery mashed potatoes, sweet cornbread, or collard greens. Garnish with fresh parsley if desired for a touch of color.

Cooking Tips:

  • For a spicier kick, add cayenne pepper or chili powder to the flour mixture.
  • If you don’t have buttermilk, make your own by adding 2 tablespoons of vinegar or lemon juice to 2 cups of milk, then letting it sit for 10 minutes.
  • Maintaining the oil temperature is key to achieving perfectly crispy fried chicken—invest in a good kitchen thermometer if possible.

This Southern Fried Chicken recipe delivers everything you’d expect from the dish: an audibly crisp coating that shatters with each bite, juicy and flavorful meat, and a nostalgic, comforting taste that brings people together around the table. Whether served for a casual weeknight dinner or as the star of a Sunday feast, it’s a timeless recipe worth perfecting.

I can also make you a spicy Southern fried chicken version with chili powder and hot sauce if you want a little heat in it. Would you like me to prepare that version too?

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