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Crispy Southern Fried Chicken

Enjoy the irresistible flavor and texture of this classic Southern dish featuring juicy chicken, a flavorful buttermilk marinade, and a perfectly crispy coating.
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces chicken (drumsticks, thighs, wings, and breasts) Choose organic chicken if possible.
  • 2 cups buttermilk Fresh buttermilk is preferred.
  • 1 tbsp hot sauce Optional for added heat.
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 cups all-purpose flour Can be substituted with gluten-free blend.
  • 2 tbsp cornstarch
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • Vegetable oil, for deep frying Ensure oil is hot enough before frying.
  • Lettuce leaves For serving.
  • Cucumber slices For serving.
  • Cherry tomatoes For serving.

Method
 

Preparation
  1. In a large bowl, combine the buttermilk, hot sauce, salt, and pepper. Add the chicken, ensuring it’s well coated, then cover it and refrigerate for at least 4 hours or overnight.
Coating Preparation
  1. In a shallow dish, mix together the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, and pepper.
Bread the Chicken
  1. Remove the chicken from the marinade, letting the excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, ensuring every surface is coated.
Fry
  1. Heat vegetable oil in a deep skillet to 350°F (175°C). Carefully place the chicken in the hot oil, frying in batches for about 12–15 minutes per batch.
Serve
  1. Arrange the fried chicken on a platter lined with lettuce, cucumber slices, and cherry tomatoes. Serve immediately.

Notes

For extra crispiness, let the coated chicken rest for 10-15 minutes before frying. Use high-quality pasture-raised chicken for improved flavor and texture. Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months.