Description
A tested and trusted recipe for authentic Southern fried chicken featuring a double-dredge technique for maximum crispiness and a buttermilk marinade for juicy, tender meat.
Ingredients
Scale
- 2 cups whole buttermilk
- 2 large eggs, beaten
- 2 tablespoons hot sauce (e.g., Frank’s RedHot)
- 1 tablespoon Worcestershire sauce
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 to 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- Neutral oil (peanut or canola) for frying
Instructions
- In a large bowl, whisk together buttermilk, eggs, hot sauce, and Worcestershire sauce. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- In a large shallow dish, whisk together flour, cornstarch, and all spices. Add about 1 tablespoon of water and mix with fingers until small, coarse crumbs form.
- Remove a piece of chicken from the buttermilk, letting excess drip off. Press it firmly into the flour mixture, ensuring every crevice is coated. Place on a clean rack.
- Let the breaded chicken rest on the rack for 15-20 minutes to allow the coating to hydrate and stick.
- Pour about 2 inches of neutral oil into a heavy Dutch oven. Heat over medium-high heat until it reaches 350°F (175°C).
- Carefully lower chicken pieces into the oil using tongs, frying in batches to avoid overcrowding. Maintain oil temperature between 325°F and 350°F.
- Fry drumsticks and thighs for 12-15 minutes, and wings for 8-10 minutes, until the internal temperature reaches 165°F (74°C) for white meat and 175°F (80°C) for dark meat.
- Transfer cooked chicken to a wire rack set over a baking sheet. Let rest for 5 minutes before serving.
Notes
For extra crispiness, use the double-dredge technique. Keep finished chicken warm in a 200°F oven while frying remaining batches. Avoid overcrowding the pot to maintain oil temperature. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 4 hours (plus 20 minutes active prep)
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece of chicken (
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 20
Keywords: Southern fried chicken, crispy chicken, buttermilk fried chicken, easy fried chicken recipe, comfort food, dinner party recipes