Extra-Crispy Southern Fried Chicken

Name: Extra-Crispy Southern Fried Chicken
Prep time: 4 h
Cook time: 18 min
Total time: 4 h 18 min
Yield: 6 servings
Ingredients: 4 lbs whole chicken (cut into pieces); 2 cups buttermilk; 4 cups all-purpose flour; 2 tsp salt; 1 1/2 tsp black pepper; 1 tsp paprika; 1/2 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp onion powder; Vegetable oil (for frying)

🕒 Prep: 4 hours

🔥 Cook: 18 min

🍽 Serves: 6

★★★★★

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If you’ve ever craved the kind of fried chicken that makes you want to close your eyes and savor every crisp bite, this Extra-Crispy Southern Fried Chicken is it. With a tantalizingly crunchy coating and juicy, flavorful meat, this recipe delivers that classic southern comfort with every piece.

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Ingredients for Extra-Crispy Southern Fried Chicken

The magic begins with a good soak in buttermilk. This not only tenderizes the meat but also provides a tangy backdrop that enhances the spices. Our crispy coating is crafted from all-purpose flour, seasoned with a blend of salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder. Each spice adds its own note to the flavor profile — the paprika lends a sweet warmth, while cayenne pepper adds just a hint of heat. Finally, vegetable oil is used for frying, as it has a neutral flavor and high smoke point, perfect for achieving that golden-brown crispiness.

Tips & Tricks

Use a thermometer to maintain the oil temperature; this ensures an even cook and the crispiest result.
If you don’t have buttermilk, substitute with a mix of milk and a tablespoon of vinegar or lemon juice.
For extra crunch, double-dip the chicken: after dredging in flour, give it another quick dip in the buttermilk, then back into the flour.

Serving Suggestions

Serve your crispy fried chicken with classic sides like creamy coleslaw, buttery cornbread, or a fresh green salad to balance the richness. For a true Southern experience, add some homemade biscuits and honey butter on the side.

Frequently Asked Questions

Can I use boneless chicken for this recipe?: Yes, boneless chicken works fine, but remember to adjust the cooking time as it will cook faster.
How can I make the chicken spicier?: Increase the amount of cayenne pepper or add a pinch of chili powder to the flour mix for extra heat.
What's the best oil for frying?: Vegetable oil is ideal for frying due to its high smoke point and neutral flavor.

Extra-Crispy Southern Fried Chicken Recipe Walkthrough

Start by placing your chicken pieces in a large bowl or a zip-top bag, and pour in the buttermilk until they're fully submerged. Let this marinate for at least four hours, though overnight in the refrigerator is even better for maximum tenderness.

When you’re ready to fry, mix the flour with all the spices in a shallow dish. This is the magic dust that will turn your chicken into crispy perfection. Take the chicken out of the buttermilk, letting the excess drip away, then press each piece firmly into the flour mixture, ensuring every nook and cranny is coated.

Heat your oil in a deep skillet or Dutch oven to 350°F. It’s crucial not to overcrowd the pan — too many pieces can lower the oil's temperature, making the chicken greasy. Fry the chicken in batches for about 15 to 18 minutes. You'll know it’s done when it’s a deep golden brown and the juices run clear.

Let the fried chicken rest on a wire rack set over paper towels. This keeps the bottom from getting soggy while any excess oil drains away.

Why You'll Love This Recipe

Achieves that perfect crispy texture without being greasy.
Simple ingredients that come together to create a symphony of flavors.
The buttermilk soak ensures tender, juicy chicken every time.
Great for gatherings — a crowd-pleaser that’s easy to scale up.

Ingredients

4 lbs whole chicken (cut into pieces)

2 cups buttermilk

4 cups all-purpose flour

2 tsp salt

1 1/2 tsp black pepper

1 tsp paprika

1/2 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

Vegetable oil (for frying)

Step-by-step Instructions

1. In a large bowl, soak the chicken pieces in buttermilk for at least 4 hours or overnight in the refrigerator.

2. In a separate bowl, mix together flour, salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder.

3. Remove chicken from buttermilk, allowing excess to drip off, and dredge each piece in the seasoned flour, pressing firmly to adhere.

4. Heat vegetable oil in a large deep skillet or Dutch oven to 350°F.

5. Fry the chicken in batches, ensuring not to overcrowd the pan, for 15-18 minutes or until golden brown and fully cooked through.

6. Drain fried chicken on a wire rack over paper towels.

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