Southern Fried Chicken
This is the fried chicken that makes Sunday dinner worth waiting for all week long. Crispy, golden, seasoned-just-right skin giving way to tender, juicy meat that pulls right off the bone. This is the kind of chicken that has folks reaching for seconds before they've even finished their first piece.
Cooking tutorial
Ingredients
- 1 whole chicken (about 3 to 4 lbs), cut into 8 pieces
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 2 tablespoons seasoned salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil or shortening for frying (about 3 to 4 cups)
Instructions
- 1
In a large bowl, mix the buttermilk and hot sauce together, then add your chicken pieces and turn to coat everything real good. Cover and let it sit in the refrigerator for at least 2 hours, or overnight if you've got the time.
- 2
When you're ready to fry, take the chicken out and let it sit on the counter for about 20 minutes to take the chill off. Meanwhile, mix your flour, seasoned salt, garlic powder, onion powder, paprika, black pepper, and cayenne in a big shallow dish or pan.
- 3
Pour oil into a large, heavy skillet (cast iron works best) until it's about 1 inch deep, and heat it over medium-high heat until it reaches 350°F. If you don't have a thermometer, drop a pinch of flour in — it should sizzle right away but not smoke.
- 4
Take each piece of chicken from the buttermilk, let the excess drip off, then dredge it in the flour mixture, pressing down so it really sticks. Shake off any extra flour and set the pieces on a plate.
- 5
Carefully lay the chicken pieces in the hot oil skin-side down, being careful not to crowd the pan — you might need to fry in two batches. Fry the dark meat (thighs and legs) for about 14 to 16 minutes total, and the white meat (breasts and wings) for about 12 to 14 minutes, turning halfway through so both sides get golden brown.
- 6
The chicken is done when it's deep golden brown and reaches 165°F inside, or when the juices run clear if you pierce it with a fork. Drain the pieces on a wire rack set over a baking sheet or on paper towels, and let them rest for about 5 minutes before serving.
Pro Tips
- ★Don't skip the buttermilk soak — that's what makes the meat tender and helps the coating stick real good.
- ★Keep your oil temperature steady around 325-350°F; if it gets too hot, the outside will burn before the inside cooks through.
- ★Let the fried chicken rest on a wire rack instead of paper towels if you can — keeps the bottom from getting soggy.