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Southern Fried Chicken

Southern Fried Chicken Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lbs bone-in, skin-on chicken pieces
  • 2 cups buttermilk
  • 2 large eggs
  • 2 tbsp hot sauce
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tsp kosher salt, plus extra for finishing
  • 2 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • Vegetable or peanut oil, for frying

Method
 

  1. Whisk the buttermilk, eggs, and hot sauce. Submerge the chicken, cover, and refrigerate for at least 2 hours or overnight.
  2. Whisk together the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Taste and adjust salt if needed.
  3. Remove the chicken from the brine, let excess drip off, and toss in the flour mixture, pressing firmly. Rest on a wire rack for 15 minutes until the coating looks tacky.
  4. Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry the chicken in batches for 12 to 18 minutes until deep golden, turning occasionally. Use a thermometer to check that white meat reaches 165°F and dark meat 175°F.
  5. Drain on a clean wire rack, sprinkle with extra salt, and rest 5 minutes before serving.

Notes

The chicken needs at least 2 hours to brine and 15 minutes to rest after dredging. Plan for the hands-off time before you start cooking. A wire rack keeps the crust crisp, so skip the paper towels if you can.