Heritage Southern Fried Chicken is a beloved classic that brings the warmth and comfort of Southern cooking right to your kitchen. This recipe features tender, juicy chicken with a perfectly crispy coating, thanks to a buttermilk soak and a well-seasoned flour mixture.
Chicken pieces are the star, offering variety and flavor, whether you prefer drumsticks, thighs, or breasts. The buttermilk acts as a tenderizer, ensuring juicy meat while adding a subtle tang. Our coating relies on all-purpose flour for its crispiness. Seasonings like salt, black pepper, paprika, and a touch of cayenne pepper bring the heat and flavor that make this chicken irresistible. Finally, vegetable oil is used for frying, chosen for its high smoke point and neutral taste.
This Southern Fried Chicken pairs beautifully with classic sides like creamy mashed potatoes, coleslaw, or a fresh corn salad. For a true Southern feast, add some buttermilk biscuits and honey butter on the side.
Start by soaking your chicken pieces in buttermilk. This is best done in a large bowl where the chicken can be fully submerged. Cover it up and pop it in the fridge. While 4 hours is the minimum, letting it marinate overnight is the secret to tender, flavorful chicken.
Next, grab a bowl and mix together your flour and seasonings: salt, black pepper, paprika, and cayenne pepper. This seasoned flour is going to coat your chicken, giving it that iconic crispy crust.
When you're ready to cook, take the chicken out of the buttermilk and shake off any excess. Dredge each piece thoroughly in your seasoned flour mixture. Make sure every nook and cranny is covered for maximum crunch.
Heat your vegetable oil in a large skillet over medium-high heat. You'll know it's ready when it reaches 350°F. If you don't have a thermometer, you can test the oil by dropping in a tiny bit of flour — if it sizzles, you're good to go.
Carefully place the chicken pieces into the hot oil. Don't overcrowd the pan; cook in batches if needed. Fry for about 10-12 minutes on each side, until the chicken is golden brown and cooked through. Once done, transfer the chicken to a wire rack to drain excess oil. Let it rest for a few minutes before serving, allowing the juices to redistribute.