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Grandma’s Crispy Southern Fried Chicken

Close-up of several pieces of golden brown, crispy fried chicken draining on a wire rack.
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Make classic Southern fried chicken that is juicy inside and has a golden, crunchy coating. This recipe focuses on traditional methods for restaurant-quality results at home.

Ingredients

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  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons hot sauce
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • Vegetable oil or shortening, for frying

Instructions

  1. In a large bowl, combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder. Mix well.
  2. Submerge the chicken pieces completely in the buttermilk mixture. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to tenderize the meat.
  3. In a separate shallow dish, whisk together the flour, cornstarch, and baking powder.
  4. Remove the chicken pieces from the marinade, letting excess buttermilk drip off, but do not wipe them dry.
  5. Dredge each piece of chicken thoroughly in the flour mixture, pressing the coating firmly onto the chicken to create a thick layer. For extra crispiness, dip the floured chicken back into the buttermilk briefly and then dredge a second time in the flour mixture.
  6. Place the coated chicken on a wire rack and let it rest at room temperature for 30 minutes before frying. This helps the coating adhere.
  7. Pour enough oil or shortening into a deep, heavy-bottomed skillet or Dutch oven to reach a depth of about 1.5 to 2 inches. Heat the oil to 325°F (160°C).
  8. Carefully place the chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
  9. Fry drumsticks and thighs for about 12 to 15 minutes, turning occasionally, until deep golden brown and cooked through (internal temperature of 165°F or 74°C). Breast pieces may require slightly less time.
  10. Remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Do not place on paper towels, as this can steam the crust and make it soggy.
  11. Serve the crispy, juicy chicken immediately.

Notes

  • For the best flavor and tenderness, allow the chicken to marinate in the buttermilk for a full 12 to 24 hours.
  • Maintain the oil temperature between 315°F and 330°F (157°C to 165°C) for consistent cooking and crispness. If the oil is too cool, the chicken absorbs too much grease; if too hot, the crust burns before the inside cooks.
  • If you prefer a copycat style, increase the amount of paprika and add a pinch of dried thyme and sage to the flour mixture.

Nutrition

Find it online: https://mdlatdmm.com/crispy-southern-fried-chicken-recipe/