Southern Fried Chicken
Crispy, golden buttermilk-brined fried chicken with a well-seasoned crust. A beloved Southern classic that is juicy inside and crunchy outside.
Ingredients
Instructions
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Combine chicken, buttermilk, and 1 tablespoon salt in a bowl. Cover and refrigerate at least 3 hours or overnight.
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In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, black pepper, cayenne, and remaining salt.
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Heat oil in a large cast-iron skillet to 350°F (175°C).
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Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour.
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Fry in batches, skin side down first, about 12 to 15 minutes total, turning occasionally, until golden and the internal temperature reaches 165°F (74°C).
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Transfer to a wire rack set over a baking sheet; rest 5 minutes to keep the crust crisp.
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Serve warm.
Nutrition
Per serving, estimated.
- Calories
- 520 kcal
- Protein
- 38g
- Carbs
- 28g
- Fat
- 28g
- Fiber
- 1g
Tips
- Brining in buttermilk overnight makes the meat noticeably more tender and flavorful.
- Use a thermometer to keep the oil near 350°F; too hot burns the crust, too cool makes it greasy.
- Rest the chicken on a wire rack, not paper towels, to keep the crust crunchy.
Variations
- Swap cayenne for hot sauce in the buttermilk for a tangy heat.
- Add 1 teaspoon dried herbs such as thyme to the flour.
- Double-dredge by dipping back in buttermilk and flour for an extra-thick crust.
Frequently Asked Questions
Yes. After breading, bake at 425°F (220°C) on a wire rack for 35 to 40 minutes, flipping halfway.
Drain on a wire rack and avoid covering it; steam from a covered container softens the crust.
Yes. Stir 1 tablespoon lemon juice or vinegar into 2 cups milk and let it sit 5 minutes to sour.
