This recipe for The Best Southern Fried Chicken is a must-try if you’re looking for a ridiculously delicious chicken recipe.
Crispy, savory, and utterly delicious I’m overjoyed to be able to finally share this recipe with you. My grandpa was such an amazing cook, and my mama is too! During the summertime, she always made fried chicken for the family picnic. Who could forget the juicy pieces of golden-brown chicken along with that creamy homemade mashed potatoes? Sounds like heaven on earth.
Prep Time: 10 minutes
Cook Time: 14 minutes
Chilling: 8 Hours
Total Time: 8 Hours 24 minutes
- 1 whole chicken, cut up
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 tbsp hot sauce
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1 cup cornstarch
- 2 tsp black pepper
- 4 tsp kosher salt
- peanut oil for frying
- In a large mixing basin, place the chicken. 2 teaspoons salt, garlic powder, and onion powder on top of the chicken, then toss to coat the chicken with the spices.
- Stir in the buttermilk and spicy sauce until everything is well-mixed. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, but overnight is preferable.
- Whisk together the flour, cornstarch, 2 teaspoons salt, paprika, and black pepper in a medium-sized mixing basin. Set aside some time
- Preheat a deep fryer to 350°F and fill it halfway with peanut oil.
- Allow the excess buttermilk to drip off the chicken pieces one at a time. Make sure the chicken is well covered in the flour mixture. Remove any excess by shaking it off. Place the chicken on a plate and set it aside for a few minutes, or until the coating begins to look pasty.
- Carefully place the chicken piece in the deep fryer and repeat with the next piece. At a time, don’t add more than three or four pieces. To avoid overcrowding the fryer, you’ll need to fry in batches. Cook until golden brown, turning once or twice.
- When the chicken is golden brown and the internal temperature hits 165°F, it is done. Dark meat needs 12-14 minutes to cook, whereas white meat takes 8-10 minutes, depending on the size of the chicken.
- When the chicken is done frying, transfer it to a sheet tray lined with paper towels and season with flaked salt. Carry on with the remaining chicken pieces.