Southern Fried Chicken

why make this recipe

Southern fried chicken is simple, tasty, and comforting. It gives a crunchy outside and juicy meat inside. It works for family meals, picnics, and parties. It is easy to follow and uses common ingredients.

introduction

This recipe shows how to make classic Southern fried chicken with a buttermilk soak and a seasoned flour coating. The method keeps the chicken tender and helps the coating stick and crisp. For a spicier take on Southern-style chicken, try a spicy Southern chicken recipe for more ideas.

how to make Southern Fried Chicken

Marinate the chicken in buttermilk to tenderize it and add flavor. Dredge each piece in the seasoned flour so the coating is even. Fry in batches so the oil temperature stays steady. Turn the pieces so they brown on both sides. Drain on paper towels so the chicken stays crisp.

If you want a baked alternative for less oil, you can learn techniques from a baked chicken parmesan recipe and adapt the coating and oven method.

Ingredients :

3 lbs chicken pieces (drumsticks, thighs, breasts), 2 cups buttermilk, 2 cups all-purpose flour, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, Oil for frying

Directions :

1. First, tenderize your chicken by marinating it in buttermilk for at least 2 hours, or overnight for best results.
2. While the chicken is marinating, mix together flour, salt, black pepper, paprika, garlic powder, and onion powder in a large bowl.
3. Heat oil in a deep frying pan over medium heat.
4. Dredge the marinated chicken in the flour mixture until well coated.
5. Fry the chicken in batches for about 12-15 minutes on each side, or until it’s golden brown and reaches an internal temperature of 165°F.
6. Place the fried chicken on paper towels to drain excess oil and serve hot.

how to serve Southern Fried Chicken

Serve hot with simple sides like mashed potatoes, coleslaw, biscuits, or green beans. Put the chicken on a platter and let people take what they want. Offer hot sauce or honey on the side for extra flavor.

how to store Southern Fried Chicken

Cool the chicken to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F until hot and the crust becomes crisp again. You can freeze cooked pieces in a freezer bag for up to 2 months; thaw in the fridge before reheating.

tips to make Southern Fried Chicken

• Pat the chicken dry before dredging so the flour sticks well.
• Keep the oil at medium heat so the chicken cooks inside without burning outside.
• Fry in small batches to keep oil temperature steady.
• Use a meat thermometer to check for 165°F internal temperature.
• If you want other oven ideas or less oil, see baked fajita chicken breasts for more baking tips.

variation (if any)

• Make spicy chicken: add cayenne or hot paprika to the flour.
• Add herbs: mix dried thyme or oregano into the flour.
• Oven-baked version: brush pieces with oil and bake at 425°F until crisp, turning once.

FAQs

Q: Can I use frozen chicken?
A: Use fresh or fully thawed chicken. Cook time is for fresh or thawed pieces.

Q: Can I skip the buttermilk?
A: You can use plain yogurt or milk with a tablespoon of lemon juice, but buttermilk works best for tender meat.

Q: How do I know when the oil is ready?
A: The oil is ready when a small bit of flour sizzles on contact. Keep heat medium to avoid burning.

Q: Can I make the coating ahead?
A: Yes. Mix the flour and spices and store in a sealed container for a week.

Conclusion

For another classic take and extra tips, see The Best Southern Fried Chicken – The Country Cook. For a deep dive on buttermilk brining and technique, read The Best Buttermilk-Brined Southern Fried Chicken Recipe.

Southern Fried Chicken

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• Author: lamharmalmehdi25
• Total Time: 150 minutes
• Yield: 4 servings
• Diet: None

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Description

Classic Southern fried chicken marinated in buttermilk for tenderness and coated in seasoned flour for a crunchy exterior.

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Ingredients

• 3 lbs chicken pieces (drumsticks, thighs, breasts)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Oil for frying

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Instructions

1. Marinate the chicken in buttermilk for at least 2 hours or overnight.
2. Mix together flour, salt, black pepper, paprika, garlic powder, and onion powder in a large bowl.
3. Heat oil in a deep frying pan over medium heat.
4. Dredge the marinated chicken in the flour mixture until well coated.
5. Fry the chicken in batches for about 12-15 minutes on each side, or until golden brown and cooked to an internal temperature of 165°F.
6. Drain the fried chicken on paper towels and serve hot.

Notes

Pat the chicken dry before dredging to help the flour stick. Fry in small batches to maintain oil temperature.

• Prep Time: 120 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Southern

Nutrition

• Serving Size: 1 piece
• Calories: 500
• Sugar: 1g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 8g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 90mg

Keywords: fried chicken, Southern food, comfort food