This recipe will guide you through making classic Southern-style crispy fried chicken with a golden-brown, flavorful crust and juicy, tender meat.
Ingredients:
- Chicken:
- 1 (3-4 pound) whole chicken, cut into 8 pieces (or your preferred chicken pieces)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- Brine:
- 4 cups cold water
- 1/4 cup kosher salt
- 2 tablespoons sugar
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- Frying:
- Vegetable oil or peanut oil, for frying (about 3-4 inches deep in your pan)
Instructions:
- Brine the chicken: In a large bowl or container, combine the cold water, salt, and sugar. Stir until dissolved. Add the chicken pieces, ensuring they are fully submerged in the brine. Cover and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for juicy chicken.
- Prepare the chicken: Remove the chicken from the brine and rinse it under cold water. Pat the chicken pieces dry with paper towels. In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces and let them soak for at least 30 minutes.
- Prepare the dry ingredients: In a separate large bowl, whisk together the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Coat the chicken: Take each piece of chicken from the buttermilk mixture and let any excess drip off. Dredge the chicken thoroughly in the flour mixture, ensuring it is completely coated. Shake off any excess flour.
- Fry the chicken: Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. The oil should reach a temperature of 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pot. Fry the chicken for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). 7. Remove the chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
- Serve: Serve the crispy fried chicken hot with your favorite sides, such as mashed potatoes, coleslaw, or biscuits.
Tips for Extra Crispy Chicken:
- Double-dip: After the initial coating in the flour mixture, dip the chicken back into the buttermilk and then coat it in the flour mixture again for an extra crispy crust.
- Use a cast-iron skillet: Cast iron skillets are great for even heat distribution and help create a crispy crust.
- Maintain oil temperature: It’s important to keep the oil temperature consistent for even cooking. Adjust the heat as needed and use a thermometer to monitor the temperature.
- Don’t overcrowd: Frying too many pieces at once will lower the oil temperature and result in greasy chicken. Fry in batches.
- Let it rest: Allow the chicken to rest for a few minutes after frying before serving. This helps the juices redistribute and keeps the chicken moist.
Enjoy your delicious Southern-style crispy fried chicken!