Here’s a complete, step-by-step classic fried chicken recipe with ingredients and method:
🍗 Classic Southern Fried Chicken (Serves 4)
Ingredients
- 8 bone-in, skin-on chicken pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk
- 1 tbsp hot sauce (optional, for a little kick)
- 2 cups all-purpose flour
- 2 tbsp cornstarch (for extra crispiness)
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional, for heat)
- Oil for frying (peanut, vegetable, or canola)
Instructions
1️⃣ Marinate the chicken
- Combine buttermilk and hot sauce in a large bowl.
- Submerge chicken pieces. Cover and refrigerate at least 4 hours, preferably overnight.
2️⃣ Prepare the coating
- In a large bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
3️⃣ Dredge the chicken
- Remove chicken from buttermilk, letting excess drip off.
- Coat thoroughly in flour mixture.
- For extra crunch, dip coated chicken back into buttermilk and then dredge in flour again (double coating).
4️⃣ Heat the oil
- In a deep skillet or Dutch oven, heat 2–3 inches of oil to 325–350°F (165–175°C).
5️⃣ Fry the chicken
- Fry in batches, 12–15 minutes per batch, turning occasionally.
- Use a thermometer: internal temp should reach 165°F (74°C).
6️⃣ Drain and rest
- Place fried chicken on a wire rack (not paper towels) to stay crispy.
- Let rest 5–10 minutes before serving.
Tips for Perfect Fried Chicken
- Crispier crust: Let coated chicken rest 10–15 minutes before frying.
- Even cooking: Don’t overcrowd the pan.
- Flavor boost: Add a pinch of dried thyme or smoked paprika to the flour.
I can also provide variations like:
- Air fryer fried chicken (less oil)
- Oven-baked “fried” chicken (crispy without deep frying)
- Spicy Nashville-style hot fried chicken
Do you want me to give the spicy Nashville version next?
