Golden Southern Fried Chicken

🕒 Prep: 40 min
🔥 Cook: 1 hour
🍽 Serves: 6
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Golden Southern Fried Chicken is the ultimate comfort food that delivers a crunchy, flavorful bite every time. This recipe combines a tangy buttermilk marinade with a perfectly seasoned flour coating, making it an irresistible treat for any occasion.

Ingredients for Golden Southern Fried Chicken

The whole chicken, cut into pieces, is the star, offering a variety of textures and flavors. The buttermilk helps tenderize the chicken while adding a subtle tang. All-purpose flour forms the base of the crispy coating. Salt enhances the natural flavors, while black pepper, garlic powder, and onion powder add depth and complexity. A hint of paprika gives a mild smokiness, and a touch of cayenne pepper provides a gentle kick. Finally, the oil for frying should be neutral in flavor and have a high smoke point.

Tips & Tricks

  • For extra tenderness, marinate the chicken for up to 24 hours.
  • If you're running short on time, let the chicken sit in the flour mixture for 10 minutes before frying. This helps the coating adhere better.
  • Use a thermometer to monitor the oil temperature; it should stay consistent at 350°F (175°C).
  • Let the chicken rest on a wire rack after frying to keep the crust crispy.

Serving Suggestions

This Golden Southern Fried Chicken pairs perfectly with classic sides like creamy mashed potatoes, buttery corn on the cob, or a fresh coleslaw. For a refreshing contrast, serve with a simple green salad dressed in a tangy vinaigrette. A slice of homemade cornbread can also be a delightful addition.

Frequently Asked Questions

Can I use boneless chicken?
Yes, boneless chicken breasts or thighs work well, but adjust the cooking time accordingly as they may cook faster.
What oil is best for frying?
Use oils with high smoke points like canola, peanut, or vegetable oil to ensure your chicken fries evenly without burning.
How do I know when the chicken is done?
The internal temperature should reach 165°F (75°C) when measured with a meat thermometer.

Golden Southern Fried Chicken Recipe Walkthrough

Start by cutting your whole chicken into pieces, ensuring even portions for consistent cooking. Submerge these pieces in a bowl with the buttermilk. This step is crucial as it tenderizes the meat and infuses it with flavor. Let it marinate in the refrigerator for at least 4 hours, but overnight is best if you can plan ahead.

While the chicken is soaking up all that tangy goodness, prepare your coating by mixing the flour with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper in a large bowl. Make sure everything is well combined so each piece of chicken gets an even coating of flavor.

When you're ready to fry, remove the chicken from the buttermilk, letting any excess drip off, and dredge it in the flour mixture. Press the flour onto the chicken to ensure a good, even layer that will crisp up beautifully.

Heat your oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). This temperature is key for achieving that golden, crispy crust without burning the coating. Fry the chicken in batches, making sure not to overcrowd the pot. This allows each piece enough space to cook evenly. Fry until golden brown, about 12-15 minutes per batch, then transfer to a wire rack over a baking sheet to drain excess oil.

Why You'll Love This Recipe

  • Authentic Southern flavor with a crispy, golden exterior.
  • Simple ingredients you're likely to have on hand.
  • Perfect for family gatherings or any time you want to impress with minimal fuss.
  • Can be easily adjusted for spiciness to suit your taste.

Ingredients

4 lbs whole chicken, cut into pieces
2 cups buttermilk
2 cups all-purpose flour
1 tbsp salt
1 tbsp ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
1/2 tsp cayenne pepper
Oil for frying

Step-by-step Instructions

1. Marinate chicken pieces in buttermilk for at least 4 hours or overnight in the refrigerator.
2. In a large bowl, combine flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
3. Remove chicken from buttermilk, allowing excess to drip off, and dredge in the flour mixture to coat thoroughly.
4. Heat oil in a large heavy-bottomed pot or deep fryer to 350°F (175°C).
5. Fry chicken in batches, avoiding overcrowding the pot, until golden brown and cooked through, about 12-15 minutes per batch.
6. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.

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