Southern Fried Chicken

Crispy, golden, and bursting with flavor, this Southern Fried Chicken is your ticket to a crunchy, juicy delight! Marinated in buttermilk for tenderness, then coated in a seasoned flour mix with a special blend of spices, this chicken fries up with an irresistibly craggy crust. Perfect for a comforting family meal or a fun gathering with friends. Serve it with fries or mashed potatoes for a true Southern feast!

Instructions

1. 1

   In a large bowl, whisk buttermilk, egg, and 1 tbsp salt until the salt dissolves. Add chicken pieces, ensuring they’re fully coated. Cover and refrigerate for 12-24 hours, turning occasionally.

2. 2

   In a wide dish, mix flour, cornstarch, and all breading spices (salt, black pepper, paprika, cayenne, garlic powder, onion powder, thyme, oregano, mustard powder). Drizzle in 4 tbsp of the buttermilk marinade and rub with fingers to create small, lumpy bits for extra crunch.

3. 3

   Preheat oven to 80°C/175°F and place a rack on a baking tray to keep fried chicken warm.

4. 4

   Heat oil in a large, heavy pot (like cast iron) to 180°C/350°F, about 6 cm/2.5 inches deep. Use a thermometer to monitor temperature.

5. 5

   Remove chicken from marinade one piece at a time. Coat thoroughly in the flour mixture, pressing firmly to ensure the breading sticks. Set aside on a plate, preparing only enough pieces for one frying batch.

6. 6

   Carefully lower chicken into hot oil (it will bubble vigorously but shouldn’t spit). Fry thighs and drumsticks for 8-10 minutes, until deep golden and internal temperature reaches 75°C/167°F. Don’t disturb for the first 2 minutes to set the crust.

7. 7

   Transfer fried chicken to the rack and keep warm in the oven. Repeat coating and frying with remaining chicken, maintaining oil temperature around 150°C/300°F after adding chicken.

8. 8

   Serve hot with French fries or mashed potatoes with gravy for that classic Southern vibe!

Recipe Notes

• Chicken – Use bone-in, skin-on thighs and drumsticks for the juiciest results. Smaller pieces (under 200g/7oz) cook evenly without needing extra oven time. If using breast, cut into smaller pieces through the bone for authentic Southern style.

• Buttermilk substitute – No buttermilk? Mix 1 tsp white vinegar or lemon juice into 1 cup of milk, let it sit for 10 minutes to curdle, and use as directed.

• Oil for frying – Vegetable or canola oil works great for a neutral flavor. A heavy pot like cast iron holds heat well, but a wok can reduce oil usage due to its shape. Aim for a depth of 2.5 inches.

• Oil temperature – A thermometer is your best friend here. If you don’t have one, drop a pinch of flour mix into the oil; it should sizzle immediately but not burn. Adjust heat to maintain 150°C/300°F during frying.

• Breading – The extra buttermilk drizzle in the flour creates those iconic craggy bits. Don’t skip this step for maximum crunch! You’ll have some leftover flour mix, but it ensures easier coating for all pieces.

• Frying order – Start with thighs and drumsticks, as they stay juicy longer in the warm oven. If including wings or breast, fry them last, as they cook faster.

• Storage – Leftovers stay crispy in the fridge for up to 3 days. Reheat in a 180°C/350°F oven for 8-10 minutes to restore crunch. Freezes well for up to a month.

• Serving ideas – Pair with coleslaw, cornbread, or a KFC-style potato and gravy for a full Southern spread. A cold beer doesn’t hurt either!