Southern Fried Chicken Recipe (Crispy, Golden & Juicy)
Classic Southern fried chicken with a crispy, golden seasoned coating and tender, juicy meat. Chicken pieces are marinated in buttermilk, coated in seasoned flour and cornstarch, then fried until perfectly golden.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Ingredients
1 whole chicken, cut into 8 pieces
1 ½ cups all-purpose flour
½ cup cornstarch (arrowroot powder may be substituted)
3 teaspoons salt, divided
¾ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried parsley
½ teaspoon dried basil
1 ½ cups buttermilk
2 large eggs
Oil or lard, for frying
Instructions
1. In a small bowl, combine paprika, cayenne pepper, black pepper, garlic powder, onion powder, dried parsley, dried basil, and 1 teaspoon salt. Toss chicken pieces with 1 tablespoon of the seasoning mixture. Reserve the remaining seasoning.
2. Whisk together buttermilk and eggs in a bowl. Pour over the seasoned chicken, cover, and refrigerate for at least 4 hours or overnight.
3. In a shallow dish, combine flour, cornstarch, remaining seasoning mixture, and remaining 2 teaspoons salt.
4. Heat the frying fat in a deep cast-iron skillet or Dutch oven to 350°F.
5. Remove chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture and shake off excess coating.
6. Carefully fry chicken in small batches, turning occasionally, until deep golden brown and the internal temperature reaches 165°F. Cooking takes approximately 10–15 minutes per piece, depending on size.
7. Transfer cooked chicken to a wire rack over a baking sheet to drain. Allow to rest briefly before serving.
Notes
Marinate chicken for at least 4 hours. Overnight refrigeration is also suitable.
Maintain the frying temperature near 350°F for a crispy, evenly browned coating.
Avoid overcrowding the skillet, as this lowers the frying temperature.
Use a food thermometer to confirm the thickest part of each chicken piece reaches 165°F.
Lard is the traditional frying fat used in the original recipe. Peanut oil or vegetable shortening may also be used.
Arrowroot powder may replace cornstarch, although the finished coating may differ slightly.
For a buttermilk substitute, mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Scale the mixture to replace 1½ cups of buttermilk.
Refrigerate leftovers within 2 hours and consume within 3–4 days.
Reheat leftovers in a 400°F oven until the internal temperature reaches 165°F.
Freeze cooked chicken in an airtight freezer-safe container for best quality within approximately 4 months.
Find it online: https://elitesrecipes.com/southern-fried-chicken-recipe/