Southern Fried Chicken

Is there anything more Southern than finger-licking delicious fried chicken? Infused with spices that pack a punch of flavor, soaked in buttermilk for tender juiciness, and deep-fried to golden perfection, this Southern Fried Chicken is the ultimate Southern staple. Serve this buttermilk fried chicken with creamy mashed potatoes or French fries for a hearty, wholesome, and stick-to-the-ribs kind of meal.

There's nothing like sinking your teeth into a crispy, juicy, finger-lickin' good fried chicken. But let's be honest; unfortunately, this guilty pleasure too often costs a pretty penny and may not be very wallet-friendly for many of us. But don't despair! With this Southern Fried Chicken Recipe, you can recreate that delicious flavour and texture at home without breaking the bank. Southern Instant Pot collard greens pair well with this dish.

It all starts with coating succulent chicken drumsticks in a seasoning mixture. The seasoning remains basic, but it gets the job done! Perfect, but not overwhelming. Buttermilk makes the flesh tender and juicy all the way through. But the real magic happens when the seasoned chicken is dipped in a flour mixture, resulting in that signature extra-crispy coating with a highly crunchy crust. Fans of fried chicken will also love our KFC copycat oven fried chicken.

Southern Fried Chicken Ingredients

• Chicken Drumsticks – You can use bone-in whole chicken pieces for this KFC copycat fried chicken. I used chicken drumsticks in this fried chicken recipe. Drumsticks are perfect for fried chicken recipes because they cook evenly and retain moisture, ensuring every bite is succulent and delicious.
• Seasonings (Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Chicken Bouillon) – This dynamic blend of spices gives this Southern fried chicken its signature flavour. Salt and pepper provide the primary seasoning, while garlic powder and onion powder add depth and aroma. Paprika adds a touch of sweetness and colour, while chicken bouillon enhances the savoury umami notes.
• Hot Sauce – A tablespoon of hot sauce adds a heat kick to this fried chicken recipe, elevating the flavour profile and giving it a little extra zing. Adjust the amount according to your personal spice preference when making fried chicken.
• Buttermilk – This creamy, tangy liquid is a staple ingredient in fried chicken recipes, and for a good reason. It adds flavour and moisture to the chicken and tenderizes the meat, resulting in a more tender and juicy outcome.
• Flour Mixture (All-Purpose Flour, Cornstarch, Salt, Paprika, Pepper) – The flour mixture gives the fried chicken its crispy, crunchy coating. All-purpose flour provides the base, while cornstarch creates a lighter, more delicate texture. Salt, paprika, and pepper add seasoning and flavour to the coating, ensuring every bite is delicious.

How to Make Southern Fried Chicken

• Marinate the Chicken

Mix the chicken drumsticks, salt, ground black pepper, garlic powder, onion powder, paprika, chicken bouillon, egg, and hot sauce in a bowl. Ensure the chicken is evenly coated with the seasoning mixture. 

Pour the buttermilk over the seasoned chicken mixture and mix until well combined. Ensure all the chicken pieces are coated with the buttermilk.

Cover the bowl with plastic wrap and refrigerate for at least 5 hours, preferably overnight.

• Prepare the Flour Mix

Add all-purpose flour, cornstarch, salt, paprika, and black pepper to a Ziplock bag. Seal the bag and shake until the ingredients are combined.

• Dip and Dredge

Add oil to a pot or deep fryer and heat to 350°F (175°C). If using a pot, use a thermometer to ensure accurate temperature control.

Remove the chicken pieces from the buttermilk mixture, allowing any excess liquid to drip off. Place the chicken pieces in the Ziplock bag with the flour mixture, a few pieces at a time. Seal the bag and shake until the chicken is well coated with flour.

Remove the chicken from the flour mixture, shaking off any excess flour. Place the coated chicken pieces on a wire rack or plate.

Optional Double Coating: If desired, repeat the coating process by dipping the chicken back into the buttermilk mixture and then into the flour mixture for an extra crispy coating.

• Fry the Chicken

Carefully add the coated chicken pieces to the hot oil, frying in batches of 3-4, depending on the size of your fryer or pot. Fry until golden brown and cooked through about 12-15 minutes, or until the internal temperature reaches 165°F.

• Serve

Once fully cooked, remove the chicken from the oil and place it on paper towels to drain any excess oil. Serve the Southern Crispy Fried Chicken hot and enjoy.

Marinate Overnight: For the juiciest and most flavorful crispy fried chicken, marinate it in the seasoning mixture and buttermilk overnight. This allows the flavours to penetrate deep within every fibre of the meat.

Shake off Excess: When coating the chicken in the flour mixture, shake off any excess to avoid a thick, clumpy coating. A light, even coating will ensure a crispy crust without overwhelming the chicken.

Use a Thermometer: Cooking time may vary depending on the size of your chicken pieces, the heat retention of your pot, etc. Invest in a cooking thermometer to check doneness. This will prevent the chicken from becoming greasy or undercooked.

Drain Excess Oil: Place the chicken on a wire rack lined with paper towels to drain any excess oil after frying. This will help you achieve the most crispy fried chicken and prevent sogginess.

Be Mindful of Oil Temperature: Preheat your oil to the right temperature when making fried chicken. If it’s too hot, the outside of your chicken will burn before the inside is cooked. And if it’s too cold, the chicken skin will get soggy and greasy.

FAQ’s

What does buttermilk do for fried chicken?

The slightly acidic quality of buttermilk helps tenderize the chicken so it doesn't become tough and chewy. Plus, it makes the chicken nice and flaky when you dredge it in the dry mix.

Can I use chicken breasts for fried chicken?

This traditional Southern fried chicken recipe works with any chicken cut of your choice. The key is to ensure chicken is cooked to 165 degrees F internal temperature.

Why is my fried chicken soggy?

Behind every soggy fried chicken, there are two common mistakes:

First, if you fry it too long, your chicken will turn chewy and soggy instead of crispy. As a result of prolonged exposure to heat, it breaks down and eventually becomes mushy.

Second, if you fry your chicken at a lower temperature, the outer crust may crisp up fast, but chances are you'll end up with soggy meat in the middle. A secret to crispy fried chicken is maintaining the oil temperature at 350 degrees F.

Which oil is best for fried chicken?

To choose the best oil for fried chicken recipes, consider a few factors.

• First, look for oil with a high smoke point. The smoke point is the temperature at which the oil burns and releases smoke. Vegetable, canola, and peanut oil have neutral flavours and high smoke points, making them the best options for a fried chicken recipe.
• Using extra virgin olive oil is not recommended for making fried chicken due to its low smoke temperature, which can result in bitter-tasting chicken.

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