Here’s a classic, crispy fried chicken recipe—golden outside, juicy inside 🍗🔥
Southern-Style Fried Chicken
Ingredients
- 1 whole chicken, cut into pieces (or thighs/drumsticks)
- 2 cups buttermilk
- 1–2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- Optional: cayenne for heat
For dredging
- 2 cups all-purpose flour
- 1 tsp baking powder (extra crunch)
- 1 tsp paprika
- ½ tsp pepper
- ½ tsp salt
For frying
- Vegetable or peanut oil
Instructions
- Marinate chicken in buttermilk, salt, and spices for 2–12 hours.
- Remove chicken, let excess drip off.
- Mix dredging ingredients.
- Coat chicken well, pressing flour onto the surface.
- Rest coated chicken 10 minutes (helps crust stick).
- Heat oil to 325–350°F (165–175°C).
- Fry in batches 12–15 minutes, turning occasionally, until golden and internal temp reaches 165°F (74°C).
- Drain on a rack, not paper towels.
Pro Tips
- Don’t overcrowd the pan
- Use a thermometer for oil & chicken
- Finish large pieces in the oven if needed (350°F / 180°C)
Flavor Variations
- Spicy: Add cayenne + hot sauce
- Korean-style: Double fry + glaze
- Extra crispy: Replace ½ cup flour with cornstarch
- No buttermilk: Use milk + 1 tbsp vinegar
Want a pressure-fryer copycat, oven-fried, or air-fryer version next?
