Description
Golden, crispy, and full of Southern flavor — this fried chicken recipe delivers the perfect crunch on the outside and juicy tenderness inside. Marinated in buttermilk, seasoned with a classic Southern spice blend, and fried to perfection, it’s the ultimate Sunday dinner dish that brings warmth, comfort, and a touch of nostalgia to the table.
Ingredients
Scale
- 3 lbs chicken pieces (legs, thighs, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp dried thyme
- Salt and black pepper to taste
- Peanut or vegetable oil for frying
Instructions
- Marinate chicken in buttermilk, salt, and hot sauce (optional) for at least 4 hours or overnight.
- Mix flour, cornstarch, and spices in a large dish.
- Dredge chicken in seasoned flour, dip back into buttermilk, then dredge again for extra crunch.
- Heat oil in a deep skillet to 350°F (175°C).
- Fry chicken in small batches for 15–20 minutes, turning occasionally.
- Drain on a wire rack and sprinkle with salt while still hot.
Notes
- For an extra crispy crust, add a spoonful of cornstarch to your flour mixture.
- Always check the internal temperature — it should be 165°F (74°C).
- Double-dredging gives you that perfect Southern-style crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes per batch
- Category: Dinner, Main Course
- Method: Deep Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 1g
- Sodium: 670mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 115mg