Crispy Southern Fried Chicken Recipe: A Taste of the South

There’s something undeniably comforting about biting into a piece of crispy, golden-brown fried chicken. A hallmark of Southern cuisine, this dish has transcended regional boundaries to become a favorite across America. In this blog post, we’ll walk you through the ultimate Crispy Southern Fried Chicken Recipe, offering tips and tricks to achieve the perfect crust, juicy interior, and authentic Southern flavor.

Servings and Nutrition Facts

Servings: This recipe serves 4-6 people, depending on portion sizes.

Nutrition Facts (per serving):

• Calories: 450
• Protein: 30g
• Carbohydrates: 15g
• Fat: 28g
• Saturated Fat: 6g
• Cholesterol: 90mg
• Sodium: 800mg

Ingredients for Crispy Southern Fried Chicken Recipe

To prepare this mouthwatering dish, you’ll need:

Chicken:

• 6 pieces of chicken (drumsticks, thighs, or breasts, skin-on)

Buttermilk Marinade:

• 2 cups buttermilk
• 1 teaspoon hot sauce (optional, for extra spice)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika

Seasoned Flour Coating:

• 2 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional for heat)

For Frying:

• 2 cups vegetable oil (or enough to fill a deep skillet 1 inch deep)

Instructions for the Perfect Southern Fried Chicken

1. Marinate the Chicken
   Begin by placing the chicken pieces in a large bowl or zip-lock bag. In another bowl, mix the buttermilk, hot sauce, garlic powder, onion powder, and paprika. Pour the buttermilk mixture over the chicken, ensuring every piece is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, to tenderize the chicken and enhance its flavor.
2. Prepare the Seasoned Flour Coating
   In a shallow dish, combine the flour with paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix thoroughly to ensure an even distribution of seasoning.
3. Coat the Chicken
   Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the seasoned flour, pressing firmly to create a thick, even coating. For extra crispy chicken, you can double-dip: return the coated chicken to the buttermilk briefly, then dredge it again in the flour mixture.
4. Heat the Oil
   In a large cast-iron skillet or heavy-bottomed pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain the temperature for consistent results.
5. Fry the Chicken
   Carefully place the chicken pieces in the hot oil, skin-side down, ensuring not to overcrowd the pan. Fry in batches if necessary. Cook for 8-10 minutes per side or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
6. Drain and Serve
   Remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess grease. Let it rest for 5 minutes before serving to allow the juices to redistribute.

Tips for Success

• Use a Meat Thermometer: To avoid undercooking or overcooking, use a thermometer to ensure the chicken reaches the ideal internal temperature.
• Don’t Skip the Marinade: The buttermilk tenderizes the meat and infuses it with flavor.
• Maintain Oil Temperature: Consistent oil temperature is crucial for even cooking and crispy skin.

Pairing Suggestions

Southern fried chicken pairs beautifully with classic sides like:

• Buttermilk biscuits
• Creamy coleslaw
• Mashed potatoes and gravy
• Mac and cheese
• Cornbread