Southern Style Crispy Fried Chicken
Craving bold, comforting flavors? This Southern Style Crispy Fried Chicken is the ultimate crowd-pleaser featuring juicy, tender chicken coated in a perfectly seasoned, golden-crispy crust. Marinated for extra flavor and fried to crunchy perfection, this classic
Ingredients
For the Marinade:
- 3–4 lbs chicken pieces (legs, thighs, wings, breasts)
- 2 cups buttermilk
- 2 tsp hot sauce (optional, for heat)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
For the Coating:
- 3 cups all-purpose flour
- 2 tsp salt
- 2 tsp paprika
- 1 tsp cayenne pepper (optional, for spice)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp baking powder (for extra crispiness)
For Frying:
- Vegetable oil, peanut oil, or canola oil (enough for deep frying, about 6–8 cups)
Instructions
- Marinate the Chicken In a large bowl, whisk together buttermilk, hot sauce, and seasonings. Add chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Prepare the Coating In a shallow dish, mix flour, salt, paprika, cayenne, garlic powder, onion powder, black pepper, and baking powder.
- Dredge the Chicken Remove chicken from marinade, letting excess drip off. Dredge each piece in seasoned flour, pressing gently to help coating stick. For extra crunch, dip again in marinade and coat in flour a second time (double dredge).
- Heat the Oil In a large Dutch oven or deep skillet, heat oil to 350°F (175°C). Use a thermometer for accuracy—temperature control is key.
- Fry the Chicken Fry chicken in batches, skin side down first, without overcrowding. Cook each piece 12–15 minutes, turning halfway, until golden brown and internal temp reaches 165°F (74°C).
- Drain and Rest Remove chicken and place on a wire rack over a baking sheet to drain excess oil (keeps it crispy).