Southern Fried Chicken

Course: Entree

Cuisine: American Southern

Keyword: best fried chicken recipe, easy fried chicken recipe, how to make fried chicken

Prep Time: 20

Cook Time: 45

Resting time: 2

Total Time: 3 5

Servings: people

Calories: 276kcal

Author: Kris Longwell

This Southern Fried Chicken is the real deal. Serve hot or at room temp. So classic. So perfect. So yummy. Follow these steps and instructions, and you'll have perfectly fried chicken every time!

Print Recipe

Equipment

Deep-fryer, skillet, or electric skillet

Ingredients

1 3 lb chicken cut into 8 pieces (cut the breast in half)
Salt and pepper
1 tbsp garlic powder divided
1 cup buttermilk
5 tbsp hot sauce i.e., Crystals, Tabasco, Frank's, or Louisiana
2 cups all-purpose flour
2 tsp smoked paprika Crystals or Tobasco is good
vegetable oil for frying, or shortening or lard

Instructions

Place the chicken pieces in a mixing bowl and sprinkle on: 2 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Toss to coat evenly.
In a large measuring cup or bowl, whisk together the buttermilk and hot sauce. Pour over the chicken. Cover and place in the fridge for 2 hours or up to overnight.
On a large platter, stir together the flour, 1 tsp salt, ½ tsp pepper, 1 tbsp garlic powder, and the smoked paprika.
Remove the chicken from the refrigerator. Working one piece at a time, shake off excess buttermilk and dredge through the seasoned flour. Use your fingers to fully coat each piece, adding more flour as you go. Place the breaded pieces on a baking rack over a baking pan.
Heat the oil to 335°F. A candy thermometer is best. Otherwise, toss a little flour in once hot, and when it sizzles, it's ready. Don't let the oil get too hot. (If smoking, turn down the heat!). Preheat oven to 350°F.
When the oil is ready, add a few pieces of chicken, making sure to not overcrowd the fryer or skillet. You'll be cooking the chicken in batches. Always cook pieces that are similar in size, per batch.
Large pieces cook for about 8 minutes per side, 16 to 18 minutes total. Smaller pieces will take 12 to 15 minutes in total. Keep an eye on them, and use a pair of tongs to see the bottom side, if getting too dark, then flip, and adjust the heat on the stove. Gently increase the oil temperature back to 350°F.
Remove the chicken pieces once they reach the desired golden, crunchy skin exterior. Place on a plate lined with paper towels. Check internal temperature with an instant-read thermometer. If not at 160° ot 165°F, then place in the oven for another 15 to 20 minutes to finish the cooking. Finish with the wings last, since they will cook through in the hot oil, and most likely won't need to finish cooking in the oven.
Remove cooked chicken and let rest for at least 5 minutes, to cool and let the juices settle in the meat.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel!

If crunched for time, you can skip letting the chicken rest in the fridge with the marinade. The extended time in buttermilk helps to tenderize the chicken meat, but you'll still get a delicious crunchy fried chicken with a quick soak.

If frying in a skillet, keep an eye on the chicken the entire time. The heavier pieces will likely rest on the bottom of the pan and could start to burn and turn a dark color. Flip occasionally to prevent this. And remember, remove the chicken pieces from the oil as soon as you've got a golden color and the skin is crispy. Finish off in the oven until all parts are 165°F.

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