Southern-Style Crispy Fried Chicken is the kind of dish that commands attention—golden, crunchy, and seasoned to perfection. This recipe captures the essence of Southern comfort food, where every bite delivers a satisfying crunch followed by juicy, flavorful meat. The batter is a simple yet powerful blend of flour, black pepper, paprika, and garlic salt, creating a savory crust that clings beautifully to each piece of chicken. Whether served hot from the fryer or cold the next day, this fried chicken is a celebration of texture, spice, and tradition. Hassan, this one’s a must-have in your comfort food archive—perfect for gatherings, picnics, or just a weekend indulgence that brings joy with every bite.
INGREDIENTS:
For the Chicken:
- 8 pieces of chicken (drumsticks, thighs, or mixed)
- 2 cups buttermilk (or milk + 1 tbsp vinegar)
- 1 tsp salt
- ½ tsp black pepper
For the Batter:
- 2 cups all-purpose flour
- 2 tsp black pepper
- 2 tsp paprika
- 4 tsp garlic salt
For Frying:
- Vegetable oil or peanut oil, for deep frying
Optional Garnish:
- Chopped parsley
- Lemon wedges
INSTRUCTIONS:
- Marinate the Chicken:
In a large bowl, combine the chicken pieces with buttermilk, salt, and pepper.
Cover and refrigerate for at least 2 hours, preferably overnight. This step tenderizes the meat and infuses it with flavor. - Prepare the Batter:
In a separate bowl, mix together the flour, black pepper, paprika, and garlic salt.
Stir well to ensure the seasoning is evenly distributed. This dry mix will form the crispy coating. - Heat the Oil:
Pour oil into a deep skillet or heavy-bottomed pot until it reaches about 2 inches deep.
Heat over medium-high until the temperature reaches 175°C (350°F). Use a thermometer for accuracy, or test with a small piece of batter—it should sizzle immediately. - Coat the Chicken:
Remove chicken from the marinade, letting excess buttermilk drip off.
Dredge each piece in the seasoned flour mixture, pressing firmly to ensure a thick, even coating.
For extra crunch, double-dip: return the chicken to the buttermilk briefly, then dredge again in the flour. - Fry to Perfection:
Carefully place the coated chicken into the hot oil, skin-side down. Do not overcrowd the pan—fry in batches if needed.
Fry each piece for 10–12 minutes, turning occasionally, until golden brown and cooked through.
Internal temperature should reach 75°C (165°F) and juices should run clear.
Transfer to a wire rack or paper towel-lined tray to drain excess oil. - Serve and Enjoy:
Garnish with chopped parsley or lemon wedges for brightness.
Serve hot with coleslaw, mashed potatoes, cornbread, or pickles.
Leftovers can be reheated in the oven or enjoyed cold.
Tips & Variations:
- Spice it up: Add cayenne pepper or hot sauce to the marinade for heat.
- Herb twist: Mix dried thyme or rosemary into the flour for aromatic depth.
- Keto-friendly version: Use almond flour and skip the buttermilk.
- Crispier crust: Let the coated chicken rest for 10 minutes before frying to help the crust set.