Traditional Southern Fried Chicken

🕒 Prep: 4 hours
🔥 Cook: 30 min
🍽 Serves: 4
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This Traditional Southern Fried Chicken recipe brings the authentic taste of the South right into your kitchen. With a crispy exterior and juicy, flavorful meat, it's the kind of comfort food that never goes out of style.

Ingredients for Traditional Southern Fried Chicken

Chicken pieces are the star here; choose a mix of thighs, drumsticks, or breasts for variety. Buttermilk is key for tenderizing the chicken and infusing it with a subtle tang. The all-purpose flour forms the base of the crispy coating. A blend of salt, black pepper, paprika, garlic powder, onion powder, and a hint of cayenne pepper adds layers of flavor and a touch of heat. Finally, vegetable oil is used for frying, providing a neutral backdrop that lets the spices shine.

Tips & Tricks

  • For extra crispiness, let the dredged chicken sit for 10 minutes before frying.
  • Use a thermometer to ensure the oil is around 350°F (175°C) for ideal frying.
  • Adjust the cayenne pepper to your preferred spice level.

Serving Suggestions

Pair this fried chicken with classic sides like creamy mashed potatoes, coleslaw, or buttery cornbread. For a refreshing complement, serve with a crisp, tangy salad or chilled watermelon slices.

Frequently Asked Questions

Can I use boneless chicken?
Yes, boneless chicken can be used, but reduce the frying time slightly as it cooks faster.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Traditional Southern Fried Chicken Recipe Walkthrough

Start by marinating the chicken pieces in buttermilk. This step is best done well ahead of cooking, so aim for at least four hours or leave it overnight in the refrigerator if you can. The buttermilk will work its magic, making the chicken beautifully tender.

When you're ready to cook, combine the flour with your seasonings in a large bowl. This is your coating mix, so make sure it's well blended. Take each piece of chicken out of the buttermilk and let any excess drip off before dredging it in the flour mixture. Press the flour onto the chicken to ensure a good coating.

Heat your vegetable oil in a large skillet over medium-high heat. You want the oil hot enough to sizzle but not smoking. Test it with a small piece of batter if you're unsure. Carefully place the dredged chicken pieces into the skillet, leaving space between them for even cooking. Fry in batches if necessary, turning occasionally, until each piece is golden brown and cooked through, usually about 10-12 minutes per side.

Once cooked, transfer the chicken to a plate lined with paper towels. This helps absorb any excess oil. Let the chicken rest for a few minutes before serving to lock in those juices.

Why You'll Love This Recipe

  • Perfectly crispy exterior with juicy, tender meat inside.
  • A delightful blend of spices for a flavor-packed bite.
  • Simple ingredients that come together for a classic dish.
  • Versatile recipe adaptable for picnics, dinners, or any occasion.

Ingredients

3 lbs chicken pieces
2 cups buttermilk
2 cups all-purpose flour
1 tbsp salt
1 tbsp black pepper
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
2 cups vegetable oil for frying

Step-by-step Instructions

1. Marinate chicken in buttermilk for at least 4 hours or overnight in the refrigerator.
2. In a large bowl, mix flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
3. Dredge marinated chicken pieces in the flour mixture, ensuring a thorough coating.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
5. Fry chicken pieces in batches, turning occasionally, until golden brown and cooked through, about 10-12 minutes per side.
6. Remove chicken from oil and drain on paper towels.
7. Allow to rest for a few minutes before serving.

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