Crispy, Juicy Southern Fried Chicken Recipe
If you’re searching for the ultimate comfort food that’s equal parts satisfying crunch and juicy tenderness, look no further than this Crispy, Juicy Southern Fried Chicken. This recipe is my go-to for family gatherings, picnics, or anytime I want to bring a little Southern magic to the table. With its golden, crackly coating and tender, flavorful meat, every bite is pure heaven—no wonder this dish has earned a place in my heart (and my regular dinner rotation)!
Ingredients You’ll Need
The beauty of Crispy, Juicy Southern Fried Chicken is how it turns a handful of humble ingredients into something truly unforgettable. Each element is there for a reason—whether it’s building big flavor, tenderizing the meat, or getting that signature crunch.
- Chicken: One whole chicken (about 3–4 lbs), cut into 8 pieces—classic cuts mean juicy white and dark meat in every batch.
- Buttermilk: Two cups, for marinating—this is the secret to ultra-tender, flavorful chicken.
- Hot Sauce (optional): One tablespoon, mixed into the marinade for a subtle kick; use your favorite brand or skip for a milder result.
- All-Purpose Flour: Two cups, forming the base of that crave-worthy, crispy crust.
- Cornstarch: One-quarter cup, added to boost the crunch factor and keep the coating light.
- Paprika: One tablespoon, for gorgeous color and a hint of smoky depth.
- Garlic Powder: Two teaspoons, to infuse each bite with savory flavor.
- Onion Powder: Two teaspoons, rounding out the seasoning for a full, rich taste.
- Salt: One teaspoon, to bring out all the flavors—don’t skimp!
- Black Pepper: One teaspoon, for a little warmth and bite.
- Cayenne Pepper (optional): Half a teaspoon, if you like your Crispy, Juicy Southern Fried Chicken with a spicy edge.
- Vegetable Oil: For frying—the type Main Course.
How to Make Crispy, Juicy Southern Fried Chicken
Step 1: Marinate the Chicken
Start by placing your chicken pieces in a large bowl or zip-top bag. Pour the buttermilk and hot sauce (if using) over the chicken, making sure every piece is well coated. This tangy bath works wonders: it tenderizes the meat and infuses it with flavor. Cover and refrigerate for at least 4 hours—overnight is even better for the juiciest results!
Step 2: Prepare the Coating
While your chicken is marinating, mix up the coating. In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if you’re using it). Cornstarch is your secret weapon here; it helps create an extra crispy shell that stays crunchy even after the chicken cools slightly. Give everything a good whisk so the spices are evenly distributed.
Step 3: Dredge the Chicken
Remove the chicken from the marinade, letting the excess buttermilk drip off (but don’t wipe it away—you want a little to help the coating stick). Dredge each piece thoroughly in the flour mixture, pressing firmly so the coating adheres in all the nooks and crannies. For best results, rest the coated chicken on a wire rack for 15–20 minutes; this helps the crust set and prevents it from slipping off when frying.
Step 4: Fry to Perfection
Heat about 2–3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Working in batches, carefully lower the chicken into the hot oil. Fry, turning occasionally, for 12–15 minutes or until each piece is golden brown, supremely crispy, and the internal temperature reaches 165°F (74°C). Don’t overcrowd the pan; this ensures every piece cooks evenly and gets ultra-crisp. Once done, transfer the chicken to a wire rack set over a baking sheet so any excess oil can drain away.
Step 5: Rest and Serve
Let your Crispy, Juicy Southern Fried Chicken rest for a few minutes before serving. This short rest ensures the juices stay locked inside and the crust stays shatteringly crisp. Now, all that’s left to do is dig in and enjoy every crunchy, juicy bite!
How to Serve Crispy, Juicy Southern Fried Chicken
Garnishes
For a finishing touch, sprinkle your fried chicken with a little flaky sea salt or a dusting of fresh cracked pepper right out of the fryer. A handful of chopped fresh herbs, like parsley or chives, adds a pop of color and a hint of freshness that makes the chicken even more inviting.
Side Dishes
Nothing says Southern comfort like a plate piled high with Crispy, Juicy Southern Fried Chicken, fluffy buttermilk biscuits, and classic sides. Creamy coleslaw, buttery mashed potatoes, and tangy pickles are always crowd-pleasers. For a true feast, add sweet corn on the cob or a slice of watermelon.
Creative Ways to Present
For parties, try serving your chicken on a big platter lined with parchment and piled high, picnic-style. Or go mini: fry up smaller pieces for sliders or serve drumettes as finger food. For a brunch twist, nestle your chicken atop fresh waffles and drizzle with a little honey—Southern decadence at its best!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the chicken cool completely, then store it in an airtight container in the refrigerator. It’ll keep for up to 3 days, and the coating will still have a satisfying crunch when properly reheated.
Freezing
To freeze, arrange fully cooled chicken pieces on a baking sheet and freeze until firm. Transfer to freezer bags or containers, separating layers with parchment paper. Frozen Crispy, Juicy Southern Fried Chicken will keep for up to 2 months—perfect for spontaneous cravings!
Reheating
For best results, reheat leftover chicken in a 375°F (190°C) oven on a wire rack set over a baking sheet. This keeps the crust crispy and the inside juicy. Avoid microwaving, as it tends to make the coating soggy. In about 15–20 minutes, your chicken will be hot, crispy, and just as delicious as day one.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! While bone-in pieces are traditional and extra flavorful, you can use boneless thighs or breasts. Just reduce the frying time since boneless cuts cook faster—keep an eye on that golden crust and the internal temperature.
What’s the best oil for frying?
Neutral oils with a high smoke point, like vegetable, peanut, or canola oil, are ideal for frying Crispy, Juicy Southern Fried Chicken. They won’t overpower the flavor and can handle the heat without burning.
How do I keep the crust from falling off?
Be sure to let the coated chicken rest on a wire rack for 15–20 minutes before frying. This step helps the coating set and stick through the frying process. Also, avoid overcrowding your pan, which can cause the coating to steam and separate.
Can I make this chicken gluten-free?
Definitely! Swap the all-purpose flour for a cup-for-cup gluten-free blend and use cornstarch as directed. The results will still be beautifully crispy, and everyone can enjoy this Southern classic.
Why is buttermilk important for marinating?
Buttermilk is acidic, which tenderizes the chicken and helps the flavors soak deep into the meat. It also helps the coating cling for that signature crunch, making your Crispy, Juicy Southern Fried Chicken truly unforgettable.
Final Thoughts
There’s just nothing quite like sharing a platter of Crispy, Juicy Southern Fried Chicken with the people you love. Every bite delivers that perfect blend of crunch and tenderness that keeps you coming back for more. Give this recipe a try—you might just discover your new favorite way to enjoy homemade fried chicken!
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Crispy, Juicy Southern Fried Chicken Recipe
- Total Time: 50 minutes (excluding marinating time)
- Yield: 4–6 servings 1x
- Diet: Non-Vegetarian
Description
This crispy, juicy Southern Fried Chicken recipe delivers perfectly seasoned, tender chicken with a golden, crunchy crust. Marinated in buttermilk and hot sauce for extra flavor and moisture, then coated with a spiced flour and cornstarch mix, this classic comfort food is fried to perfection. Ideal for family dinners or special gatherings.
Ingredients
Chicken and Marinade
- 1 whole chicken (about 3–4 lbs), cut into 8 pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
Coating
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
Frying
- Vegetable oil for frying (about 2–3 inches in depth)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour in the buttermilk and hot sauce, ensuring all pieces are coated evenly. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix thoroughly to create a well-seasoned coating mix.
- Coat the Chicken: Remove chicken from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly so the coating adheres well. Place coated pieces on a wire rack and let them rest for 15–20 minutes to set the crust.
- Heat the Oil: In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (163°C). Ensure there are 2–3 inches of oil for proper frying depth.
- Fry the Chicken: Fry the chicken in batches without overcrowding. Turn occasionally to brown evenly. Cook for 12–15 minutes per batch until the crust is golden and the internal temperature reaches 165°F (74°C).
- Drain and Rest: Remove fried chicken and drain on a wire rack placed over a baking sheet to catch excess oil. Allow it to rest a few minutes before serving to keep the crust crisp and juices sealed.
Notes
- Cornstarch in the coating mix helps to create an extra crispy crust.
- For enhanced flavor, season the buttermilk marinade with additional salt and pepper before adding chicken.
- Serve your Southern fried chicken with classic sides like biscuits, coleslaw, or creamy mashed potatoes for a complete meal.
- Prep Time: 20 minutes (plus 4+ hours marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1–2 pieces
- Calories: 480
- Sugar: 2g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 105mg
