Southern Fried Chicken (Printable Version)
Golden, crispy chicken marinated in spiced buttermilk and fried until perfectly crunchy and tender inside.
# Ingredients Required:
→ Chicken and Marinade
01 -
1 whole chicken, cut into 8 pieces
02 -
2 teaspoons kosher salt
03 -
2 teaspoons garlic powder
04 -
2 teaspoons onion powder
05 -
480 milliliters buttermilk
06 -
30 milliliters hot sauce
→ Coating
07 -
240 grams all-purpose flour
08 -
120 grams cornstarch
09 -
2 teaspoons kosher salt
10 -
2 teaspoons paprika
11 -
2 teaspoons black pepper
→ Frying
12 -
Peanut oil for frying
→ Finishing
13 -
Flaked salt (optional, for serving)
# Guide to Cooking:
01 -
In a large bowl, combine chicken pieces with 2 teaspoons kosher salt, garlic powder, and onion powder. Toss to coat thoroughly.
02 -
Add buttermilk and hot sauce to the bowl, stirring until the chicken is fully submerged. Cover and refrigerate for at least 2 hours or preferably overnight.
03 -
In a separate bowl, whisk together all-purpose flour, cornstarch, kosher salt, paprika, and black pepper until evenly combined.
04 -
Preheat peanut oil in a deep fryer or heavy pot to 165°C (325°F).
05 -
Remove chicken from marinade allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating, then shake off surplus flour.
06 -
Carefully place chicken pieces into the hot oil in batches to prevent overcrowding. Fry until golden brown and internal temperature reaches 74°C, approximately 14 minutes per batch.
07 -
Transfer fried chicken onto paper towels to drain. Optionally, sprinkle with flaked salt before serving.
# Extra Suggestions:
01 -
Marinating overnight enhances flavor and tenderness.