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Crispy Southern Fried Chicken

Close-up of golden brown, crispy fried chicken pieces piled on a white plate, ready to be enjoyed.
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Learn how to make perfectly crispy, juicy Southern fried chicken at home. This recipe focuses on a buttermilk marinade and a seasoned flour dredge for that classic golden-brown crunch.

Ingredients

Scale
  • 3 pounds chicken pieces (bone-in, skin-on)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Vegetable oil for frying

Instructions

  1. Place chicken pieces in a large bowl. Pour buttermilk and hot sauce over chicken. Ensure all pieces are coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. In a shallow dish, whisk together flour, salt, pepper, paprika, garlic powder, and onion powder.
  3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to ensure a good coating. Place coated chicken on a wire rack.
  4. Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C).
  5. Carefully add chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry in batches if necessary.
  6. Fry chicken for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  7. Remove chicken from oil and place on a clean wire rack set over a baking sheet to drain.
  8. Serve hot.

Notes

  • For an extra crispy coating, you can double-dredge the chicken: dip it back into the buttermilk and then into the flour mixture again.
  • Maintain a consistent oil temperature for even cooking and crispiness.
  • Using a thermometer is the best way to ensure your oil is at the correct temperature.

Nutrition

Find it online: https://blissbatter.com/fried-chicken-secrets-crispy-bliss/