Description
Make classic Southern fried chicken that is juicy inside and features an extra crunchy, golden crust using a buttermilk soak.
Ingredients
Scale
- 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks)
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Vegetable oil, for frying
Instructions
- Place chicken pieces in a large bowl. Pour buttermilk and hot sauce over the chicken. Mix to coat completely. Cover and refrigerate for at least 4 hours, or preferably overnight.
- In a shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne pepper. This is your dredge mixture.
- Remove chicken from the buttermilk, letting excess drip off, but do not wipe it dry.
- Dredge each piece thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick, craggy coating. For extra crispiness, dip the floured chicken back into the buttermilk briefly, then dredge a second time in the flour mixture.
- Pour enough vegetable oil into a deep, heavy-bottomed pot or Dutch oven to reach a depth of about 2 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature.
- Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature.
- Fry the chicken for about 6 to 8 minutes per side, turning carefully, until deep golden brown and cooked through (internal temperature reaches 165 degrees Fahrenheit or 74 degrees Celsius). Smaller pieces cook faster than larger ones.
- Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Do not place directly on paper towels, as this steams the bottom crust.
- Repeat with remaining chicken, adjusting the heat as necessary to maintain the oil temperature between 315 and 330 degrees Fahrenheit.
Notes
- For the crispiest coating, ensure your oil temperature is correct before adding the chicken. If the oil is too cool, the chicken absorbs too much grease.
- If you prefer a lighter crust, skip the double dredge step.
- Use chicken pieces that are similar in size for even cooking.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2
- Sodium: 650
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 30
- Cholesterol: 110