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Extra Crispy Southern Fried Chicken with Garden Salad

A classic dish featuring golden, crunchy chicken pieces marinated in buttermilk, served alongside a fresh garden salad for a delightful meal.
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 600
Ingredients Method Notes

Ingredients
  

For the fried chicken
  • 8 pieces chicken pieces (drumsticks and thighs) Look for pieces with good skin and nice pink color.
  • 2 cups buttermilk Can substitute with almond milk mixed with vinegar for dairy-free.
  • 2 tsp salt
  • 2 tsp black pepper (divided)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 tbsp cornstarch Helps achieve extra crispy texture.
For the garden salad
  • 3 cups lettuce, chopped
  • 1 medium cucumber, sliced
  • 6 pieces cherry tomatoes, halved
  • 1/4 medium onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice

Method
 

Marinating the Chicken
  1. In a bowl, whisk together the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Marinate the chicken for at least 4 hours or overnight.
Preparing the Coating
  1. In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and remaining black pepper. Sift the flour for smoothness.
Coating the Chicken
  1. Remove the chicken from the marinade and dredge each piece in the seasoned flour mixture.
Frying the Chicken
  1. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the chicken pieces in batches for 12–15 minutes until golden brown.
Preparing the Garden Salad
  1. In a large bowl, toss the lettuce, cucumber, tomatoes, and onion with olive oil and lemon juice.
Serving
  1. Serve the fried chicken on a platter alongside the garden salad for a family-style meal.

Notes

For a spicy version, add cayenne pepper to the flour mixture. For a healthier version, consider baking the chicken at 425°F (220°C) for 30-40 minutes.