Nothing says comfort food like crispy, golden Southern Fried Chicken! With a crunchy seasoned crust and juicy meat inside, this dish is a true American classic that’s loved by families for generations.
Ingredients
1 whole chicken (cut into 8 pieces) or 3–4 lbs chicken drumsticks/thighs
2 cups buttermilk (for marinating)
2 cups all-purpose flour
1/2 cup cornstarch (extra crispiness)
2 tsp salt
2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika (smoked or sweet)
1 tsp cayenne pepper (optional, for heat)
2 large eggs
Vegetable oil, for frying (peanut oil is traditional)
Instructions
1.Marinate the Chicken
Place chicken pieces in a bowl and cover with buttermilk.
Cover and refrigerate for at least 4 hours or overnight for best flavor.
2.Prepare the Coating
In a large bowl, whisk together flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
3.Dredge the Chicken
Remove chicken from buttermilk.
Dip each piece in the seasoned flour, then into beaten eggs, then back into flour mixture (double dredge = extra crispy).
4.Heat the Oil
Pour oil into a heavy skillet or Dutch oven (about 2–3 inches deep).
Heat to 350°F (175°C).
5.Fry the Chicken
Carefully add chicken pieces, a few at a time (don’t overcrowd).
Fry for 12–15 minutes, turning occasionally, until golden brown and crispy.
Internal temperature should reach 165°F (74°C).
6.Drain & Serve
Place chicken on a wire rack or paper towels to drain excess oil.
Serve hot with mashed potatoes, biscuits, or coleslaw!
Tips for Perfect Fried Chicken:
Marinate overnight for the juiciest chicken.
Cornstarch in the flour mix makes the crust extra crispy.
Keep oil between 325–350°F—too hot and it burns, too low and it’s greasy.