Southern Fried Chicken:

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Southern Fried Chicken: Crispy, Juicy, and Bursting with Flavor

Few dishes capture the heart of comfort food like Southern Fried Chicken. Golden, crunchy, and perfectly seasoned on the outside, with juicy, tender meat on the inside—this recipe is the ultimate homemade fried chicken experience. With a flavorful marinade, double-dredged coating, and expert frying technique, you’ll get crispy chicken that rivals any restaurant.

Why This Recipe Works:

  • Marinated for Moisture: Buttermilk and spices tenderize and flavor the chicken.
  • Double-Coated for Crunch: Flour, egg, and cornstarch build a thick, crispy crust.
  • Fried to Perfection: Fried in hot oil, then finished in the oven for even cooking.

Ingredients:

Spice Blend:

  • 2 tbsp paprika
  • 2 tbsp freshly ground black pepper
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • ½ tsp cayenne pepper

Marinade:

  • 1 cup buttermilk
  • 1 large egg
  • 1 tbsp kosher salt
  • 2 tbsp prepared spice blend (from above)

Chicken:

  • 4 lbs chicken legs or drumsticks
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 tsp baking powder
  • 2 tsp kosher salt
  • Remaining spice blend
  • 3 tbsp reserved marinade

For Frying:

  • 4 cups vegetable shortening or peanut oil (do not use olive oil)

Instructions:

Step 1: Marinate the Chicken

  1. In a small bowl, mix paprika, black pepper, garlic powder, oregano, and cayenne.
  2. In a large bowl, whisk buttermilk, egg, 1 tbsp salt, and 2 tbsp of the spice blend.
  3. Add chicken, turning to coat. Transfer to a large zipper-lock bag and refrigerate for at least 4 hours (or overnight), flipping occasionally.

Step 2: Prepare the Coating

  1. In a large bowl, whisk together flour, cornstarch, baking powder, remaining spice blend, and 2 tsp salt.
  2. Mix in 3 tbsp of the marinade with your fingertips until small clumps form. This helps build a craggy crust.

Step 3: Dredge the Chicken

  1. Remove each piece of chicken from the marinade, letting excess drip off.
  2. Coat each piece in the flour mixture. Press firmly so the coating sticks thickly.
  3. Transfer dredged chicken to a wire rack and let rest while the oil heats.

Step 4: Fry the Chicken

  1. Preheat oven to 350°F (175°C).
  2. In a large cast iron skillet or deep pan, heat oil to 425°F. Reduce to maintain at 300°F after adding chicken.
  3. Carefully lower chicken into the oil, skin-side down. Do not overcrowd the pan—fry in batches.
  4. Cook for 6 minutes without moving to set the crust. Flip and cook another 4–5 minutes until golden brown.
  5. Transfer fried chicken to a wire rack set over a baking sheet.

Step 5: Finish in the Oven

  1. Bake chicken for 5–10 minutes, or until internal temperature reaches:
  • 150°F (65°C) for breasts
  • 165°F (74°C) for thighs and drumsticks
  1. Remove and let cool slightly before serving.

Optional Extra-Crisp Method:
For ultra-crunchy chicken, refrigerate the cooked pieces for 1 hour or overnight. Reheat oil to 400°F and fry again for 5 minutes until extra crisp.

Tips for Success:

  • Use peanut oil or another neutral oil with a high smoke point.
  • Let chicken rest after dredging to help the coating adhere.
  • Drain fried chicken on a wire rack, not paper towels, to keep it crispy.

 

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