Southern Fried Chicken

 Southern Fried Chicken

Ingredients

1 whole chicken, cut into 8–10 pieces

2 cups (480 ml) buttermilk

2 cups (250 g) all-purpose flour

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne pepper, optional

½ teaspoon dried oregano

½ teaspoon baking powder

Vegetable oil, for frying

Instructions

Place the chicken pieces in a large bowl and pour the buttermilk over them. Toss well to coat every piece. Cover and refrigerate for at least 4 hours, or preferably overnight.

In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, oregano, and baking powder. Mix until evenly combined.

Remove the chicken from the buttermilk, allowing the excess to drip off. Place each piece in the seasoned flour and press the flour firmly onto the chicken to create a thick coating.

For an extra-crispy crust, dip the floured chicken briefly back into the buttermilk and coat it with the seasoned flour a second time.

Heat approximately 2–3 inches (5–7 cm) of vegetable oil in a deep, heavy skillet to 350°F (175°C).

Carefully add the chicken pieces to the hot oil. Fry in batches, leaving enough space between the pieces for the oil to circulate properly.

Fry the chicken for approximately 10–15 minutes per side, depending on the size of the pieces. Adjust the heat as necessary to keep the oil temperature between 325–350°F (165–175°C).

Continue cooking until the coating is crisp and deep golden brown. The internal temperature of the thickest part of the chicken should reach 165°F (74°C).

Using tongs, carefully remove the chicken from the oil and place it on a wire rack over a baking sheet. Let it rest for 5 minutes before serving.

Preparation Time

20 minutes

Marinating Time

4 hours or overnight

Cooking Time

25–30 minutes

Total Time

Approximately 4 hours 50 minutes

Yield

4–6 servings

Tips

For the best flavor, marinate the chicken overnight.

Press the flour mixture firmly onto the chicken to create a more textured, crispy crust.

Avoid overcrowding the skillet, as this can lower the oil temperature and make the chicken greasy.

Use a cooking thermometer to maintain a consistent oil temperature.

Always check the internal temperature before serving to ensure the chicken is fully cooked.

Allow the chicken to drain on a wire rack rather than directly on paper towels to help keep the crust crispy.