Southern Fried Chicken is a beloved dish that embodies the soul of Southern cuisine, this recipe takes humble chicken pieces and transforms them into a crispy, golden delight. With a delicate balance of flavors and a satisfying crunch, each bite of this classic American dish is an invitation to indulge in comfort and tradition. The chicken is first marinated in tangy buttermilk, which tenderizes the meat and imparts a subtle tanginess. Coated in a seasoned flour mixture, the chicken is then fried to perfection, resulting in a mouthwatering combination of juicy meat and a delightfully crispy exterior. Served hot and accompanied by traditional Southern sides, this Southern Fried Chicken will transport you to a place of culinary nostalgia, where family gatherings and shared meals create treasured memories. Get ready to savor the rich flavors of the South with this irresistible recipe.
2 ½ to 3 pounds (1.1 to 1.4 kg) of chicken pieces (such as drumsticks, thighs, or breasts)
1 ½ cups (375 ml) buttermilk
2 cups (240 g) all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil, for frying
In a large bowl, combine the chicken pieces and buttermilk. Make sure all the chicken is coated in buttermilk, then cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper.
Remove the chicken from the buttermilk, allowing any excess buttermilk to drip off. Dredge each piece of chicken in the flour mixture, pressing the flour onto the chicken to ensure it adheres well.
Heat vegetable oil in a large skillet or deep fryer to about 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces.
Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken in batches, if necessary.
About 15-20 minutes Fry the chicken, turning occasionally until the coating is golden brown and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Once cooked, transfer the fried chicken to a wire rack or paper towels to drain excess oil.
Serve the Southern Fried Chicken hot or at room temperature, alongside classic sides like mashed potatoes, coleslaw, cornbread, or biscuits.