The secret to perfect Southern fried chicken lies in the balance of texture and flavor, achieved through a buttermilk soak and a well-seasoned flour mixture. The buttermilk tenderizes the chicken, while the blend of spices infuses every bite with that unmistakable Southern charm. By incorporating cornstarch into the flour mixture, you create an irresistibly crispy crust that shatters with every bite, giving way to juicy, flavorful chicken. Double-dipping in the buttermilk and flour ensures a thick, crunchy coating that holds up to the heat of the fryer, making every piece a golden-brown masterpiece. Whether served hot from the fryer or cold the next day, this Southern fried chicken is a true testament to comfort food done right.
Ingredients:
- 1 whole chicken, cut into pieces (or 8 pieces of chicken: drumsticks, thighs, wings, or breasts)
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (optional for a bit of heat)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
- Vegetable oil for frying (enough to fill your frying pan 2-3 inches deep)
Instructions:
- Prep the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. If time allows, let the chicken sit in the refrigerator uncovered for at least an hour to dry out the skin, which helps achieve a crispier result.
- Prepare the Buttermilk Mixture: In a medium bowl, whisk together the eggs, buttermilk, and hot sauce. Place the chicken pieces into the buttermilk mixture, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours for a more tender chicken).
- Mix the Dry Ingredients: In a large, shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, and baking powder. The cornstarch helps create a super crispy crust, while the baking powder lightens the batter.
- Coat the Chicken: Remove the chicken from the buttermilk mixture, allowing any excess to drip off. Dredge each piece of chicken in the flour mixture, pressing down to ensure the flour adheres well. For an extra crispy crust, dip the chicken back into the buttermilk mixture and then back into the flour mixture, double-coating it. Place the coated chicken pieces on a wire rack and let them rest for about 15 minutes. This step helps the coating stick to the chicken during frying.
- Heat the Oil: In a large, deep skillet or Dutch oven, heat about 2-3 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of batter into it. If it sizzles and rises to the top, the oil is ready.
- Fry the Chicken: Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the pan (fry in batches if necessary). Fry the chicken for about 12-15 minutes, turning occasionally, until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C). The frying time may vary depending on the size and thickness of the chicken pieces.
- Drain and Serve: Remove the chicken from the oil and place it on a wire rack or paper towels to drain the excess oil. Let the chicken rest for a few minutes before serving.
