As a food writer, Southern fried chicken holds a special place in my heart—and my kitchen. There’s
Classic Southern Fried Chicken
Enjoy the crispy, flavorful goodness of classic Southern Fried Chicken. Each piece is seasoned to perfection, double-coated for an extra crunchy crust, and fried until golden brown and juicy.
Ingredients
Equipment
Method
Preparation
- In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper until well combined.
- In a separate shallow bowl, whisk the eggs and buttermilk together.
- Pat the chicken pieces dry with paper towels to ensure a crisp coating.
Coating the Chicken
- Dredge each chicken piece thoroughly in the flour mixture, shaking off any excess.
- Dip the floured chicken into the buttermilk mixture, allowing excess to drip off.
- Return the chicken to the flour mixture for a second coating, pressing to form a thick, even crust; place on a wire rack.
- Allow the coated chicken to rest for 15-20 minutes, or refrigerate for up to an hour, to help the coating adhere securely.
Frying
- Heat vegetable oil or shortening in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C), monitoring with a candy thermometer.
- Carefully add 3-4 chicken pieces to the hot oil without overcrowding, maintaining a consistent oil temperature.
- Fry each side for 6-8 minutes, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Remove fried chicken to a wire rack over a baking sheet to drain excess oil, then season lightly with salt immediately.
- Repeat the frying process with the remaining chicken, ensuring the oil returns to temperature between batches, and serve hot.
Notes
For extra crispiness, don't overcrowd the pot when frying. Ensure the oil temperature remains consistent for best results. You can also vary the spices in the flour mixture to suit your taste. Serve immediately for the best experience.