Southern Fried Chicken

Ingredients

For the Chicken:

• 3–4 lbs chicken pieces (drumsticks, thighs, breasts, wings)

• 2 cups buttermilk

• 2 tsp hot sauce (optional, for heat)

• 2 tsp salt

For the Seasoned Flour Coating:

• 2 cups all-purpose flour

• 1 tsp baking powder (for extra crunch)

• 2 tsp paprika

• 1 tsp cayenne pepper (optional for spice)

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp dried thyme or oregano

For Frying:

• Peanut oil, canola oil, or vegetable oil (enough for deep frying)

Instructions

1. Marinate the Chicken:

   • In a large bowl, whisk buttermilk, salt, and hot sauce.

   • Add chicken pieces, cover, and refrigerate for at least 4 hours (overnight is best for maximum flavor and tenderness).

2. Prepare the Coating:

   • In a shallow dish, mix flour, baking powder, and all spices/herbs.

3. Dredge the Chicken:

   • Remove chicken from buttermilk, letting excess drip off.

   • Dredge each piece in seasoned flour, pressing firmly so the coating sticks.

   • For extra crispy chicken: dip once more in buttermilk, then back into flour (double dredge). Place on a wire rack for 10–15 minutes to set the crust.

4. Fry the Chicken:

   • Heat oil in a deep cast-iron skillet or Dutch oven to 325–350°F (165–175°C).

   • Fry chicken in batches (don’t overcrowd the pan), about 12–15 minutes for dark meat and 8–10 minutes for white meat, turning occasionally until golden brown.

   • Internal temperature should reach 165°F (74°C).

5. Drain & Serve:

   • Place fried chicken on a wire rack over a baking sheet (not paper towels, to keep crispy).

   • Let rest 5 minutes before serving.

Tips for Extra Crispy Southern Fried Chicken

• Use buttermilk for marinating – it tenderizes and adds tang.

• Add a little cornstarch (½ cup mixed with the flour) for an even crispier crust.

• Keep the oil temperature steady; too low makes greasy chicken, too high burns the crust.