Crispy Southern Chicken Recipe
Golden, shatteringly crisp Southern fried chicken with a tender, juicy interior. A simple buttermilk soak and seasoned flour make it foolproof.
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Servings:
Ingredients
Main Ingredients
- 3.25 lb bone-in chicken pieces (thighs and drumsticks)
- 2.25 cup buttermilk
- 1.5 tbsp hot sauce
- 1.25 tsp kosher salt for the marinade
- 1 tsp ground black pepper for the marinade
- 2.5 cup all-purpose flour
- 0.5 cup cornstarch
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 0.5 tsp cayenne pepper
- 0.5 tsp dried thyme
- 1.25 tsp kosher salt for the flour mix
- 1 tsp ground black pepper for the flour mix
- 1 tsp baking powder
- 3 cup vegetable oil or peanut oil, for frying
Instructions
Preparation Steps
- Pat the chicken dry and trim excess skin.
- Whisk buttermilk, hot sauce, 1 1/4 tsp salt, and 1 tsp pepper.
- Submerge chicken in the buttermilk. Chill 30 minutes.
- Stir flour, cornstarch, paprika, garlic, onion, cayenne, thyme, baking powder, 1 1/4 tsp salt, and 1 tsp pepper.
- Set a wire rack over a sheet pan for dredged pieces.
- Lift chicken from marinade, let drip, then press into seasoned flour.
- Rest coated chicken on the rack 10 minutes to set the crust.
- Heat oil in a deep pot to 350°F, about 2 inches deep.
- Fry in batches 12–14 minutes, turning, until deep golden and 165°F inside.
- Drain on a clean rack. Sprinkle lightly with salt and rest 5 minutes.
Notes
For extra crunch, double-dredge: dip back in buttermilk, then flour again. Swap 1/4 cup of the flour for fine cornmeal for a nubbly crust. Leftovers reheat best on a rack at 375°F for 10–12 minutes to re-crisp. Drizzle with hot honey for a sweet-heat finish.
This recipe is an original creation inspired by classic Crispy Southern Chicken Recipe flavors. All ingredient ratios and instructions are independently developed.