🍗 Southern fried chicken (classic buttermilk recipe)
Crispy on the outside and juicy on the inside, this classic recipe produces perfectly golden, crunchy chicken every time!
🛒 Ingredients:
8 pieces of chicken (legs, thighs, wings or breasts)
2 cups of buttermilk
1 tablespoon hot sauce (optional)
1 teaspoon salt
1 teaspoon black pepper
For the seasoned flour:
2 cups of all-purpose flour
1 tablespoon of cornflour (for extra crispiness).
1½ teaspoons of salt
1 teaspoon of black pepper
1 teaspoon of paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
½ teaspoon of dried thyme
½ teaspoon of cayenne pepper (optional, for heat).
For frying:
Vegetable or peanut oil (enough for deep frying).
👩🍳 Instructions:
1. Marinate the chicken.
In a large bowl, mix together the buttermilk, hot sauce, salt and pepper.
Add the chicken pieces and coat them well.
Cover and refrigerate for at least 4 hours, preferably overnight, to make it super tender.
2. Prepare the coating:
In a separate bowl, combine flour, cornflour and all the seasonings.
Remove the chicken from the buttermilk mixture, letting the excess drip off.
Dredge each piece in the flour mixture, pressing firmly so the coating sticks well.
For extra crunch, dip the chicken back into the buttermilk briefly and coat it in the flour mixture again (double dredge).
Leave the coated chicken to rest on a rack for 10–15 minutes before frying.
Fry the chicken.
Heat the oil in a deep skillet or Dutch oven to between 170 and 175°C (between 340 and 350°F).
Fry the chicken in batches, making sure not to overcrowd the pan.
Cook:
Smaller pieces: 12–15 minutes
Larger pieces: 15–18 minutes.
The internal temperature should reach 75°C (165°F).
Remove and drain on a wire rack (not paper towels, to keep it crisp!).
🍽 Serving ideas:
Serve hot with:
Mashed potatoes and gravy
Coleslaw
Biscuits
Macaroni cheese
🔥 Pro tips for extra crispy chicken:
Add cornflour to the flour mixture.
Let the coated chicken rest before frying.
Keep the oil temperature steady — if it’s too hot it will burn, and if it’s too low it will be greasy.
Don’t flip the chicken too often while frying.