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Crispy Southern Fried Chicken
Indulge in this mouthwatering crispy Southern fried chicken, a timeless classic that brings the heart of the South to your dining table. Each piece is marinated in tangy buttermilk, ensuring juicy tenderness, then coated in a perfectly seasoned flour mixture that delivers a crunchy golden crust with every bite. This dish not only celebrates the spirit of Southern cooking but also evokes memories of family gatherings and backyard barbecues. Serve with a side of creamy coleslaw or buttery cornbread for a complete feast!
Ingredients
- Vegetable oil
- for frying
- Cayenne pepper
- 1 teaspoon
- Onion powder
- 1 teaspoon
- Garlic powder
- 1 teaspoon
- Paprika
- 1 tablespoon
- Black pepper
- 1/2 teaspoon
- Salt
- 1 tablespoon
- All-purpose flour
- 2 cups
- Buttermilk
- 2 cups
- Chicken pieces (legs, thighs, breasts)
- 4 pounds
Instructions
- Place the chicken pieces in a large bowl and cover them with buttermilk. Let marinate for at least 1 hour, or ideally overnight in the refrigerator for maximum flavor and tenderness.
- In another large bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well to ensure the spices are evenly distributed.
- Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the flour mixture, ensuring all sides are well coated. For extra crunch, double-dip by returning the chicken to the buttermilk and then back into the flour mixture.
- Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Use enough oil to fully submerge the chicken pieces.
- Fry the chicken in batches, being careful not to overcrowd the pot. Cook for 15-20 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Once cooked, remove the chicken and drain on paper towels to absorb excess oil. Allow to rest for a few minutes before serving.
Tips
- For a spicier kick, increase the cayenne pepper or add a dash of hot sauce to the buttermilk marinade.
- If you prefer a lighter version, try baking the chicken at 400°F (200°C) for 45-50 minutes, flipping halfway through, until golden and crispy.
- This recipe can also be adapted by using different parts of the chicken, such as wings or drumsticks, depending on your preference.
Dietary Information
Servings: 8 Dish Type: Main Course Prep Time: 15 minutes (plus marinating time) Cook Time: 30 minutes Calories: 450 Fat: 30g Carbs: 30g Protein: 30g Sodium: 800mg Sugar: 1g
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