If you’re craving somthing delicious that brings a smile to your face, you’ve come to the right place! My Southern Fried Chicken recipe is a true crowd-pleaser, with its crispy coating and juicy meat that keeps everyone coming back for more. So, are you ready to learn how to make this yummy comfort food that’s perfect for any occasion? LetS dive in!

Cook Time: 40

Prep Time: 20

Yields: 8

Calories: 2085

Simple Ingredients for Delicious Southern Fried Chicken

Gathering the right ingredients is the first step to making perfect Southern Fried Chicken. Here’s what you’ll need to make this comforting dish that’s crispy on the outside and juicy on the inside:

4 pounds of bone-in chicken pieces (thighs and drumsticks work best)
4 cups of buttermilk (this adds moisture and flavor!)
2 tablespoons of your favorite hot pepper sauce (I recommend Crystal® for a nice kick)
1 tablespoon of kosher salt (this brings out all the flavors)
3 teaspoons of ground black pepper,divided
3 cups of all-purpose flour (for that crunchy coating)
2 teaspoons of kosher salt for the flour mixture
1 ½ teaspoons of onion powder (a must for that savory taste)
1 teaspoon of garlic powder (because who doesn’t love garlic?)
1 teaspoon of smoked paprika (adds depth and color)
½ teaspoon of cayenne pepper (for extra heat,adjust to your taste)
1 quart of vegetable oil (for frying; I like canola for its high smoke point)

These ingredients come together to create a mouthwatering experience that’s perfect for any occasion,whether it’s a family gathering,picnic,or even a simple weeknight dinner.Remember,the buttermilk marinade is essential for tenderizing the chicken and infusing it with flavor,so don’t skip that step!

Step-by-Step Instructions for Making Southern Fried Chicken

Now it’s time for the fun part—cooking! follow these easy instructions for Southern Fried chicken that will impress everyone at the table:

Marinate the Chicken: In a large bowl,combine the chicken pieces with buttermilk,hot sauce,1 tablespoon of kosher salt,and 2 teaspoons of black pepper. Make sure each piece is well coated. Cover the bowl and refrigerate for at least 4 hours, or overnight if you can. This step is key for flavor and tenderness.

Prepare the Coating: In another bowl,whisk together the all-purpose flour,2 teaspoons of kosher salt,onion powder,garlic powder,smoked paprika,the remaining 1 teaspoon of black pepper,and cayenne pepper. This mixture will create that delicious crispy crust.

Coat the Chicken: Remove the chicken from the refrigerator. Working one piece at a time, let any excess marinade drip off, then dredge the chicken in the flour mixture. Ensure it’s evenly coated, then place it on a wire rack set over a baking sheet. Let it sit for about 10 minutes for the coating to adhere better.

Heat the Oil: Pour the vegetable oil into a large Dutch oven to a depth of about 1 inch. Heat it over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature—this is important!

Fry the Chicken: Carefully add a few pieces of chicken to the hot oil. Fry the chicken, turning occasionally, until it’s golden brown and the juices run clear. This should take about 10 to 15 minutes. You want the internal temperature to reach 165°F (74°C).

Drain and Serve: Once cooked, remove the chicken and place it on a wire rack over a paper towel-lined baking sheet to drain any excess oil. Repeat the frying process with the remaining chicken.

Now you can enjoy your freshly fried chicken! It’s amazing on its own or served with your favorite sides.

Serving and Storage Information for Perfect Southern Fried Chicken

Once you’ve made your southern Fried Chicken, serving it right is key to enjoying every crunchy, juicy bite. This dish is perfect for gatherings, family dinners, or just treating yourself. Here’s how to serve and store it properly:

Serving

Temperature: serve your fried chicken hot, right out of the fryer if possible. This keeps that crispy crust intact and makes the juicy meat shine.
Pairings: I love serving this chicken with classic sides like creamy mashed potatoes, tangy coleslaw, and buttery soft rolls. You can also complement the meal with a homemade honey mustard or BBQ sauce for dipping. Try mixing a little mayonnaise with honey and a splash of mustard for an easy, delicious sauce.
Garnish: A sprinkle of fresh parsley adds a pop of color and freshness.

Storage

If you happen to have leftovers (which is rare!), here’s how to store them:

Cooling: Allow the chicken to cool to room temperature before storing.This helps prevent moisture buildup that can make the chicken soggy.
Refrigeration: Place the fried chicken in an airtight container. it can be stored in the fridge for up to 3 days. To keep the skin crispy, I recommend leaving it uncovered in the fridge for the first hour to let it breathe, then cover it.
Freezing: You can freeze the chicken too! Just wrap each piece tightly in foil or place them in a freezer-safe bag.They should last up to 3 months in the freezer. When ready to eat, let it thaw overnight in the fridge, then reheat in the oven at 350°F (175°C) until heated through (about 20-25 minutes).

Remember, while reheating, you can pop the chicken in the air fryer for a few minutes for that freshly fried texture. Enjoy every bite of this comforting classic!

Recipe Notes and Troubleshooting for Southern Fried Chicken

Cooking can be a wild ride,and it’s normal to encounter a few bumps along the way! Here are some notes and troubleshooting tips that can help ensure your Southern Fried Chicken turns out perfectly:

Notes

Chicken parts: I prefer using bone-in pieces like thighs and drumsticks for their flavor and moisture. If you use breasts, be sure to cut them in half to ensure even cooking.
Buttermilk Substitute: If you don’t have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.
Seasoning: Feel free to adjust the spices in the coating to suit your taste.Experimenting with spices can lead to a truly unique flavor.

Troubleshooting

Soggy Chicken: If your chicken ends up soggy rather than crispy, this might be due to not letting the oil reach the right temperature. A thermometer is your best friend here! The oil should be around 350°F (175°C) before frying.
Uneven Cooking: To avoid uneven cooking, try to fry pieces that are similar in size. This way, they will cook through at the same rate.
Burning: If you notice the chicken browning too quickly, lower the heat.Cooking it at too high a temperature can burn the coating while leaving the inside undercooked.

With these tips and notes, you’ll be well on your way to mastering this mouthwatering dish! Enjoy cooking, and don’t hesitate to make it your own.