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The Best Crispy Southern Fried Chicken: Juicy and Golden Perfection

A pile of perfectly cooked, golden brown fried chicken pieces resting on a white draining rack.
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You will make the best homemade fried chicken using this foolproof Southern Fried Chicken recipe. It features a buttermilk marinade and a double-dredge technique for an ultra-crispy, golden-brown coating and a guaranteed juicy interior every time. This is classic comfort food perfected.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs, breasts, drumsticks)
  • 4 cups buttermilk
  • 2 tablespoons hot sauce
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 4 cups all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Vegetable oil or shortening, for frying (enough to reach 2 inches deep)

Instructions

  1. In a large bowl, combine the buttermilk, hot sauce, salt, pepper, paprika, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight for the juiciest results.
  2. In a separate shallow dish, whisk together the flour, cornstarch, garlic powder, and onion powder. This is your seasoned dredge mix.
  3. Remove the chicken from the buttermilk marinade, letting excess drip off, but do not wipe it dry.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the coating firmly onto the chicken to create a thick layer.
  5. For the double-dredge technique, dip the floured chicken back into the remaining buttermilk mixture for just a second, then immediately return it to the flour mixture. Press and lightly shake off any excess flour. This step creates the ultimate crunchy coating.
  6. Heat the oil in a large, heavy-bottomed skillet or Dutch oven to 325 degrees Fahrenheit. You need about 2 inches of oil depth.
  7. Carefully place the chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Work in batches.
  8. Fry the chicken for about 6 to 8 minutes per side, turning occasionally, until it reaches a deep golden brown and the internal temperature reaches 165 degrees Fahrenheit. Thicker pieces may require slightly longer cooking times.
  9. Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Do not place it on paper towels, as this can steam the crust and make it soggy.
  10. Serve your perfect crispy fried chicken immediately.

Notes

  • For the crispiest skin, let the dredged chicken rest on the wire rack for 15 minutes before frying. This allows the coating to adhere better.
  • Maintain your oil temperature between 315°F and 330°F throughout the frying process. If the oil is too cool, the chicken absorbs too much oil; if too hot, the crust burns before the inside cooks.
  • If you are frying larger pieces like breasts, you can finish them in a 350 degree Fahrenheit oven for 10 minutes after frying to guarantee they are cooked through without burning the crust.

Nutrition

Find it online: https://gourmetgaze.com/best-crispy-southern-fried-chicken-recipe/