🍗 Southern Fried Chicken

Servings: 6

Ingredients

For the Chicken:

• 3 lbs chicken pieces, bone-in and skin-on
• 2 cups buttermilk
• 2 large eggs
• 1 tbsp hot sauce, optional
• 1 tsp salt
• ½ tsp black pepper

For the Coating:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper, optional
• ½ tsp dried thyme
• ½ tsp baking powder

For Frying:

• Vegetable or peanut oil, enough for about 1½ inches in a deep skillet

Method

1. Place the chicken in a large bowl. Add buttermilk, eggs, hot sauce, salt, and pepper. Mix well and refrigerate for at least 2 hours, preferably overnight.
2. In a large bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, cayenne, thyme, and baking powder.
3. Remove each piece of chicken from the buttermilk, letting the excess drip off. Dredge thoroughly in the seasoned flour, pressing the coating firmly onto the chicken.
4. For an extra-crispy crust, dip the chicken back into the buttermilk and then into the flour a second time.
5. Heat the oil in a deep skillet to 350°F (175°C).
6. Carefully add the chicken in batches without overcrowding the pan. Fry, turning occasionally, until deeply golden and the chicken reaches 165°F (74°C) internally. This usually takes about 12–18 minutes, depending on the size of the pieces.
7. Transfer the chicken to a wire rack set over a baking sheet to drain. Avoid stacking the pieces so they stay crispy.
8. Let rest for 5 minutes before serving.
9. Serve hot with mashed potatoes, gravy, coleslaw, biscuits, or your favorite Southern sides. 🍗🥔