Southern Fried Chicken is famous for a reason. It’s crispy and flavorful on the outside, juicy and tender on the inside. It’s a tradition that’s been around for a long time. It takes a little patience to get it right, but it’s so worth it.
The Buttermilk Trick: Keep It Juicy
Soak the chicken in buttermilk! It makes the chicken juicy and helps the flour stick better. Use bone-in, skin-on chicken (thighs and drumsticks are the best) and soak it for 12-24 hours.
Double the Coating: Double the Crunch
For a thick, crispy crust, use this trick:
- First Coat: Put the buttermilk chicken in flour with seasonings.
- Soak Again: Dip the chicken back in the buttermilk for a few seconds.
- Second Coat: Put the chicken in the flour again.
This makes the crust extra crunchy.
Oil: Get It Right
The oil temperature is key. 325°F (160°C) is perfect.
- Too Low: Chicken soaks up too much oil.
- Too High: Crust burns before the chicken cooks.
Use a thermometer and cook the chicken in batches, so the oil doesn’t get too cool. The chicken needs to be 165°F (74°C) inside.
Recipe: Classic Buttermilk Fried Chicken
- Prep: 24 hours (soaking) + 30 minutes
- Cook: 20-25 minutes
- Serves: 4
What You Need:
- 2 lbs bone-in, skin-on chicken
- 2 cups buttermilk
- 2 cups flour
- 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, 1 tsp cayenne pepper
- Oil, for frying
How to Make It:
- Soak: Put chicken in a bowl and cover with buttermilk. Keep in the fridge for at least 12 hours.
- Coat: Mix the flour and seasonings. Use the double coating trick.
- Fry: Heat 1 inch of oil in a pan to 325°F (160°C). Put chicken in the hot oil, don’t crowd the pan.
- Cook: Fry for 6-8 minutes per side until golden brown and 165°F (74°C) inside.
- Rest: Put the chicken on a wire rack to cool. This helps the crust stay crispy.
The Perfect Sides:
- Mashed Potatoes and Gravy: Creamy potatoes with gravy.
- Collard Greens: Cooked with bacon for a smoky taste.
- Biscuits: To soak up the gravy.