Description
This classic Southern fried chicken features incredibly juicy, tender meat with a perfectly crispy, golden coating that’s seasoned all the way through. Marinated in buttermilk and fried to perfection, it’s the ultimate comfort food that rivals any restaurant!
Ingredients
Scale
For the Buttermilk Marinade:
- 3 pounds chicken pieces (whole chicken cut into 10 pieces, or your choice of cuts)
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 teaspoons hot sauce (optional)
For the Coating:
- 2½ cups all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (adjust for heat preference)
- ½ teaspoon dried thyme
- 2 large eggs
For Frying:
- Vegetable oil, peanut oil, or shortening (enough for 1½ inches depth, about 3 cups)
Instructions
- Marinate the chicken: In a large bowl, whisk together buttermilk, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, ½ teaspoon cayenne, and hot sauce if using. Add chicken pieces, turning to coat completely. Cover and refrigerate for at least 2 hours, preferably 4-8 hours or overnight for maximum flavor and tenderness.
- Prepare the coating: In a shallow dish, whisk together flour, 2 tablespoons paprika, garlic powder, onion powder, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon cayenne, and dried thyme. Mix thoroughly so seasonings are evenly distributed.
- Set up coating station: Beat the 2 eggs in a bowl and whisk in 3 tablespoons of the seasoned buttermilk from the chicken marinade. This creates your “glue” for extra coating adherence.
- Coat the chicken: Remove one piece of chicken from buttermilk, letting excess drip off but keeping it moist. Dredge in seasoned flour, pressing to coat all sides thoroughly. Dip quickly in the egg-buttermilk mixture, then return to flour for a second coating, pressing firmly. Place on a clean plate or rack. Repeat with all pieces. Let coated chicken rest for 10-15 minutes before frying (this helps the coating adhere).
- Heat the oil: Add oil to your cast iron skillet to a depth of about 1½ inches. Heat over medium-high heat to 350°F (use a thermometer!). This temperature is crucial – too low and chicken absorbs oil and gets soggy; too high and coating burns before meat cooks through.
- Fry the chicken: Carefully add chicken pieces to hot oil without crowding (work in batches if necessary). Larger pieces like breasts should go in first as they take longest. Fry for 12-15 minutes per side for breasts, 10-12 minutes per side for thighs and drumsticks, 8-10 minutes per side for wings. The chicken should be deep golden brown and reach an internal temperature of 165°F.
- Maintain temperature: Monitor oil temperature throughout frying. Adjust heat as needed to maintain 325-350°F. The temp will drop when you add chicken, so expect to increase heat slightly, then reduce once it climbs back up.
- Drain and rest: Transfer fried chicken to a wire rack set over a baking sheet (not paper towels, which make the bottom soggy). Let rest for 5-10 minutes before serving. This allows juices to redistribute and coating to crisp up even more.
- Serve: Enjoy hot for maximum crispiness, or let cool to room temperature for picnic-style serving. Either way, it’s delicious!
Notes
- Marinating time matters: Minimum 2 hours, but overnight is ideal for maximum tenderness and flavor.
- Oil temperature is critical: Use a thermometer! Maintaining 325-350°F ensures crispy coating and fully cooked meat.
- Don’t crowd the pan: Frying too many pieces at once drops oil temperature and results in soggy chicken. Work in batches.
- Double coating creates extra crunch: The dip in egg-buttermilk mixture between flour coatings creates that signature shaggy, crispy crust.
- Let coating rest: The 10-15 minute rest after coating helps the flour adhere better and creates crispier results.
- Dark meat is more forgiving: Thighs and drumsticks stay juicier than breasts if slightly overcooked.
- Use a thermometer for doneness: Chicken should reach 165°F internal temperature.
- Gluten-free option: Use gluten-free flour blend for coating (may be slightly less crispy).
- Prep Time: 20 minutes (plus 2+ hours marinating)
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 2 pieces (approximately)
- Calories: 525
- Sugar: 3g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 165mg