crispy-southern-fried-chicken

Classic Crispy Southern Fried Chicken

TOTAL
75min
PREP
30min
COOK
45min
Medium

Experience the ultimate comfort food with this classic Southern fried chicken recipe. Perfectly seasoned, incredibly crispy, and juicy on the inside, it's a timeless favorite that will impress everyone.

650 Calories
35g Protein
30g Carbs
45g Fats

*Nutrition per serving

Dinner Recipes
Meat & Poultry
Chicken Dinners
American Recipes

Ingredients

Servings: 8
1.5-1.8kg (3-4 lbs) Whole chicken, cut into 8-10 pieces (about 1.5-1.8kg or 3-4 lbs)
500g (4 cups) All-purpose flour
30g (2 tbsp) Salt
15g (1 tbsp) Black pepper, freshly ground
10g (2 tsp) Paprika
10g (2 tsp) Garlic powder
5g (1 tsp) Onion powder
2.5g (1/2 tsp) Cayenne pepper
2.5g (1 tsp) Dried thyme
2.5g (1 tsp) Dried oregano
750ml (3 cups) Buttermilk
1.5L (6 cups) Vegetable oil or other high smoke point oil

Steps

1

Prepare the chicken: Rinse the chicken pieces under cold running water and pat them thoroughly dry with paper towels. Ensure all surfaces are completely dry, as this is crucial for achieving a crispy coating.

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Drying the chicken well helps the flour adhere better and promotes crispier skin.

2

Marinate the chicken: Place the dried chicken pieces in a large bowl or a resealable plastic bag. Pour the buttermilk over the chicken, ensuring all pieces are coated. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight. This step tenderizes the chicken and adds a subtle tang.

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Overnight marination yields the most tender and flavorful chicken.

3

Prepare the dredging station: In a shallow dish or a large resealable plastic bag, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano. Whisk or shake well to ensure all the spices are evenly distributed throughout the flour.

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Using a resealable bag makes cleanup easier and ensures thorough mixing of the dry ingredients.

4

Dredge the chicken: Remove the chicken pieces from the buttermilk, letting any excess drip off briefly. Do not wipe off the buttermilk. Place the chicken pieces, one or two at a time, into the flour mixture. Coat each piece thoroughly, pressing the flour onto the chicken to create a thick, even coating. Shake off any excess flour. For an extra crispy crust, you can double-dip: after the first dredging, dip the chicken back into the buttermilk for a second time, then dredge it in the flour mixture again, pressing firmly.

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For an extra craggy, crispy coating, lightly shake the floured chicken pieces before the second dip and dredge. Ensure every part of the chicken is covered.

5

Rest the dredged chicken: Place the dredged chicken pieces on a wire rack set over a baking sheet. Let them rest for at least 15-20 minutes at room temperature. This allows the coating to hydrate slightly and adhere better to the chicken, preventing it from falling off during frying.

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Do not skip this resting step; it's critical for a crust that stays on the chicken.

6

Heat the frying oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring it's at least 7.5cm (3 inches) deep. Heat the oil over medium-high heat until it reaches a temperature of 175°C (350°F). Use a deep-fry thermometer to monitor the temperature accurately. If you don't have a thermometer, a small piece of bread dropped into the oil should sizzle vigorously and turn golden brown in about 30-45 seconds.

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Maintaining the correct oil temperature is key. Too low and the chicken will be greasy; too high and the coating will burn before the chicken is cooked through.

7

Fry the chicken in batches: Carefully place 3-4 pieces of dredged chicken into the hot oil, skin-side down. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy chicken. Fry the chicken for about 6-8 minutes per side for dark meat (thighs, drumsticks) and 5-7 minutes per side for white meat (breasts, wings), or until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 74°C (165°F) when checked with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone.

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Fry dark meat pieces first, as they take longer to cook. Adjust the heat as needed to maintain the oil temperature between 160°C and 175°C (320°F and 350°F).

8

Drain the fried chicken: Once cooked, carefully remove each piece of chicken from the oil using tongs or a spider strainer. Let any excess oil drip back into the pot. Place the fried chicken pieces on a clean wire rack set over a baking sheet to drain. This allows air to circulate around the chicken, keeping the coating crispy.

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Draining on a wire rack instead of paper towels prevents the bottom from becoming soggy.

9

Repeat frying: Continue frying the remaining chicken pieces in batches, ensuring the oil returns to 175°C (350°F) between each batch. Allow the oil to reheat for at least 2-3 minutes before adding more chicken. This ensures consistent cooking and crispiness.

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If small bits of batter accumulate in the oil, strain them out between batches to prevent them from burning and flavoring the subsequent chicken.

10

Serve hot: Fried chicken is best served immediately while it's hot and crispy. Garnish with fresh parsley if desired.

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For serving, you can sprinkle a little extra salt and pepper over the hot chicken right after it comes out of the oil.

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