Here’s a classic Southern-Style Fried Chicken recipe—crispy on the outside, juicy on the inside. 🍗
Ingredients
- 4–6 chicken pieces (breasts, thighs, drumsticks)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional, for spice)
- Vegetable oil for frying
Instructions
1. Marinate the chicken
- Place chicken in a bowl and pour buttermilk over it.
- Cover and refrigerate at least 2 hours (overnight is best).
2. Prepare the coating
- In a large bowl, mix flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
3. Coat the chicken
- Remove chicken from buttermilk and dredge thoroughly in the flour mixture.
- For extra crunch, double-dip: flour → buttermilk → flour again.
4. Fry the chicken
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches for 12–15 minutes, turning occasionally until golden brown and cooked through.
5. Drain
- Remove chicken and drain on a wire rack or paper towels.
Tips
- Don’t overcrowd the pan to maintain oil temperature.
- Internal temperature should reach 165°F (74°C) for safe cooking.
- Serve with mashed potatoes, coleslaw, or cornbread for a complete Southern meal.
If you want, I can also give a crispy buttermilk fried chicken recipe that’s very close to restaurant-style with extra crunch and seasoning.
Do you want me to do that?
