This recipe for Southern Fried Chicken is the epitome of comfort food. It delivers a perfect combination of a shatteringly crispy, golden-brown crust and incredibly juicy, tender meat. The secret to this recipe lies in a two-step process: first, a buttermilk brine that tenderizes the chicken and infuses it with flavor, and second, a well-seasoned flour dredge that creates the signature craggy, crunchy coating. This recipe is a nod to traditional Southern cooking, where patience and simple, high-quality ingredients result in a truly unforgettable meal. While it requires some time and care, the delicious results are well worth the effort.
Ingredients
For the Chicken and Buttermilk Brine:
- 3-4 lbs (1.5-2 kg) bone-in, skin-on chicken parts (a mix of drumsticks, thighs, and breasts works well)
- 2 cups (480 ml) buttermilk
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a hint of heat)
- 1/2 teaspoon garlic powder
For the Flour Dredge:
- 2 cups (240g) all-purpose flour
- 1/2 cup (60g) cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
For Frying:
- 4-6 cups vegetable shortening, peanut oil, or canola oil, for frying
Instructions
1. Prepare the Buttermilk Brine (12-24 hours ahead): Place the chicken parts in a large bowl or a resealable plastic bag. In a separate bowl, whisk together the buttermilk, salt, black pepper, paprika, cayenne pepper, and garlic powder. Pour the buttermilk mixture over the chicken, making sure every piece is fully submerged. Seal the bag or cover the bowl and refrigerate for a minimum of 12 hours, but preferably up to 24 hours. This brining process is crucial for tenderizing the meat and making it incredibly moist.
2. Prepare the Dredge and Frying Station: When you’re ready to fry, set up your dredging station. In a large, shallow dish or pie plate, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, cayenne pepper, dried thyme, and dried oregano. The cornstarch is key to a crispy, light crust.
3. Heat the Oil: In a large, heavy-bottomed pot, Dutch oven, or cast-iron skillet, pour in enough frying oil to come up at least 2 inches (5 cm) up the sides. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches a steady temperature of 325°F (160°C). Maintaining a consistent oil temperature is vital for success.
4. Dredge the Chicken: Remove the chicken pieces from the buttermilk brine, letting any excess liquid drip off. Do not pat them dry. The moist surface is what helps the flour dredge stick. One by one, place the chicken pieces into the flour mixture, pressing firmly to ensure the dredge adheres to every surface. The “craggy” texture of the crust comes from this step; you can press and re-dip the chicken into the flour mixture to create more layers. Shake off any excess flour before frying.
5. Fry the Chicken: Carefully place the chicken pieces into the hot oil, skin-side down first. Do not overcrowd the pot; fry in batches to maintain a consistent oil temperature. Overcrowding will cause the oil temperature to drop, resulting in soggy, greasy chicken.
Fry the chicken for 8-10 minutes per side, turning them over once the bottom is a deep golden brown. Use tongs to turn the chicken carefully. The total frying time will depend on the size of the chicken pieces:
- Drumsticks and wings: 10-12 minutes total
- Thighs: 12-15 minutes total
- Breasts: 15-18 minutes total
To check for doneness, the internal temperature should reach 165°F (74°C). The crust should be a beautiful dark golden brown, and you should hear the distinct sound of the crispy crust.
6. Drain and Rest: Once the chicken is cooked, use tongs to carefully remove each piece from the oil. Place them on a wire rack set over a baking sheet. This allows the excess oil to drip off and keeps the crust crispy. Do not drain the chicken on paper towels, as this will trap steam and make the bottom soggy.
Allow the chicken to rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
Serve the Southern Fried Chicken hot, either on its own or with classic side dishes like mashed potatoes and gravy, collard greens, or cornbread. Enjoy this timeless, crunchy, and savory classic!