Crispy Southern Fried Chicken

Ingredients

Chicken

• 2–3 lbs chicken pieces (drumsticks, thighs, wings, or breasts)

Buttermilk Marinade

• 2 cups buttermilk

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• Optional: a pinch of cayenne (for mild heat)

Seasoned Flour

• 2½ cups all-purpose flour

• 1 tbsp paprika

• 1½ tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne (optional)

For Frying

• Vegetable oil, peanut oil, or canola oil

Instructions

1. Marinate the Chicken
   Mix all buttermilk marinade ingredients. Add chicken, cover, and refrigerate at least 4 hours (overnight is best).

2. Prepare the Coating
   In a large bowl or bag, mix all the seasoned flour ingredients.

3. Dredge
   Remove chicken from buttermilk (let excess drip off).
   Coat thoroughly in flour, pressing it on for extra crunch.
   Place coated chicken on a rack and rest 10–15 minutes (this helps the crust stick).

4. Heat the Oil
   Heat oil in a deep skillet or Dutch oven to 325–350°F (165–175°C).
   Oil should be about 2 inches deep.

5. Fry
   Fry chicken in batches (don’t crowd the pan):

   • Dark meat: 12–15 minutes

   • White meat: 10–12 minutes
     Turn occasionally until deep golden brown.

6. Drain & Rest
   Transfer to a wire rack or paper towels.
   Let rest 5 minutes before serving.

Pro Tips

• For extra crispiness, add 2 tbsp cornstarch to the flour.

• Keep cooked chicken warm in a 200°F (95°C) oven while frying batches.

• Internal temperature should reach 165°F (74°C).

If you want, I can also give you:

• Oven-fried or air-fryer versions

• Spicy Nashville-style chicken

• Best sides to serve with it 🍽️