Description
Crispy Southern fried chicken batter creates a golden, crunchy coating that celebrates traditional American comfort cuisine. Spices and buttermilk combine to deliver a flavor profile you’ll crave time and again.
Ingredients
Scale
- 8 pieces chicken (legs, thighs, breasts, or wings)
- 2 cups (480 ml) all-purpose flour
- ½ cup (60 g) cornstarch
- 2 cups (480 ml) buttermilk (or 2 cups milk + 1 tbsp vinegar)
- Vegetable oil (peanut oil or canola oil)
- 1 tbsp baking powder
- 1 tbsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp dried thyme or oregano
- 1 tsp hot sauce
Instructions
- Marinate: Immerse chicken in zesty buttermilk, optionally spiked with hot sauce. Refrigerate for two hours, allowing flavors to deeply infuse the meat.
- Season: Craft a robust spice mixture by blending flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, pepper, and dried herbs into a harmonious coating.
- Coat and Fry: Drain chicken from buttermilk, then lavishly coat in seasoned flour mixture. Double-dip for extra crispiness by returning coated chicken to buttermilk and re-dusting with seasoned flour. Heat oil to 350F in a deep skillet, then gently lower chicken in batches, rotating to ensure uniform golden-brown crust.
- Cook and Verify: Fry chicken until internal temperature reaches 165F, typically 12-15 minutes. Carefully monitor to prevent overcooking while ensuring thorough doneness.
- Finish and Serve: Rescue chicken onto a wire rack to drain excess oil, preserving its remarkable crispness. Present immediately with classic Southern sides like creamy mashed potatoes, tangy coleslaw, or warm, buttery biscuits.
Notes
- Marinate Wisely: Allow chicken to soak in buttermilk for at least 2 hours, but no more than 24 hours to prevent meat from becoming mushy and maintain optimal tenderness.
- Spice Balance Matters: Adjust cayenne and spice levels to personal heat tolerance, ensuring the blend complements without overwhelming the chicken’s natural flavor.
- Double-Dredging Technique: Repeat coating process for extra crispy exterior, pressing flour mixture firmly to create a substantial, crunchy crust that locks in moisture.
- Temperature Control: Maintain consistent oil temperature at 350F, using a thermometer to prevent burning or undercooking, which ensures perfectly golden, crisp chicken every time.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 60 mg