Southern-Style Crispy Fried Chicken

Southern-Style Crispy Fried Chicken

Introduction:

Southern-Style Crispy Fried Chicken is an iconic dish known for its perfectly seasoned, crunchy crust and tender, juicy meat.

This recipe pays homage to the traditional Southern method of frying chicken, which involves a flavorful marinade and a seasoned flour coating that delivers maximum crunch in every bite.

Whether it’s a family dinner, a picnic, or a special gathering, fried chicken brings people together and satisfies like no other dish.

This fried chicken recipe includes a buttermilk marinade that tenderizes the chicken and infuses it with flavor, ensuring every bite is succulent and tasty.

The seasoned flour coating, made with a blend of spices, creates a crispy shell that locks in the juices.

With a few simple tips, you can make crispy fried chicken that rivals any restaurant.

Let’s dive into this classic Southern comfort food and bring out the best flavors in homemade fried chicken!

Ingredients:

4-5 lbs chicken pieces (legs, thighs, wings, and/or breasts)

2 cups buttermilk (for marinating)

1 tablespoon hot sauce (optional, for extra flavor)

3 cups all-purpose flour

1/2 cup cornstarch (for added crispiness)

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 tablespoon dried thyme

1/2 tablespoon dried oregano

1 teaspoon cayenne pepper (optional, for spiciness)

Salt and black pepper, to taste

Vegetable oil or peanut oil, for frying (enough to fill the pan about halfway)

Instructions:

Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce. Season the chicken pieces with a little salt and pepper, then add them to the buttermilk mixture, making sure they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight. This marinade tenderizes the chicken and adds flavor.

Prepare the Seasoned Flour Coating: In another large bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. The cornstarch helps create a light, crispy crust. Taste the flour mixture to ensure it’s well-seasoned.

Heat the Oil: Pour oil into a deep, heavy skillet or Dutch oven, filling it about halfway. Heat the oil to 350°F (175°C) over medium-high heat. Using a thermometer is recommended to maintain the ideal frying temperature, as too hot or too cool oil can affect the texture and flavor.

Coat the Chicken: Remove a piece of chicken from the buttermilk marinade, allowing any excess to drip off, then dredge it in the seasoned flour mixture. Press the flour coating onto the chicken firmly to ensure a thick crust. Repeat this process with all the chicken pieces, placing each coated piece on a wire rack to rest for a few minutes. Letting the coated chicken sit for a few minutes helps the coating adhere better.

Fry the Chicken: Once the oil has reached the desired temperature, carefully add a few pieces of chicken to the skillet, being careful not to overcrowd the pan (this lowers the oil temperature and can result in soggy chicken). Fry each piece for about 10-12 minutes per side for larger pieces, and about 8-10 minutes per side for smaller pieces. The chicken should be golden brown and crispy, and the internal temperature should reach 165°F (74°C).

Drain the Chicken: Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet. This allows excess oil to drip off and helps keep the crust crispy. Avoid using paper towels, as they can make the chicken soggy.

Keep Warm (Optional): If you’re making a large batch, keep the fried chicken warm in a 200°F (93°C) oven while you finish frying the remaining pieces. This helps retain the crispiness while keeping the chicken hot for serving.

Serve: Once all the chicken is fried and crispy, serve it hot with your favorite sides like mashed potatoes, coleslaw, cornbread, or a green salad. Add a sprinkle of fresh herbs or an extra pinch of salt on top for garnish if desired.

Tips for the Perfect Fried Chicken:

Use Buttermilk for Tenderness: Buttermilk helps to tenderize the chicken while adding a tangy flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes.

Cornstarch for Extra Crispiness: Adding cornstarch to the flour coating creates a lighter, crisper crust, which is a favorite technique in Southern-style fried chicken recipes.

Double Dredge for a Thicker Crust: For an even crunchier coating, dredge the chicken in the flour mixture, dip it briefly back in the buttermilk, and then dredge it in the flour mixture again. This double coating makes for a thicker, more substantial crust.

Maintain Oil Temperature: Keeping the oil at a steady 350°F (175°C) is crucial for crispy fried chicken. Use a thermometer to monitor the temperature, adjusting the heat as necessary.

Avoid Overcrowding the Pan: Fry the chicken in batches if necessary. Overcrowding lowers the oil temperature, which can make the chicken greasy instead of crispy.

Conclusion:

Southern-Style Crispy Fried Chicken is a timeless dish that brings together a perfect balance of flavors and textures.

With its juicy, tender meat and crispy, well-seasoned crust, this fried chicken recipe will have everyone reaching for seconds.

Perfect for family meals, picnics, or gatherings, this fried chicken delivers on flavor, texture, and nostalgia, capturing the essence of classic comfort food.

This recipe provides a foolproof method for achieving that signature Southern crunch, making it easy for home cooks to recreate this beloved dish.

Paired with traditional sides or enjoyed on its own, each bite offers a delicious reminder of why fried chicken remains a favorite around the world.

Prepare a batch of this crispy, flavorful chicken, and watch it become a staple in your kitchen. Happy frying!