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Crispy Southern Fried Chicken

A classic Southern fried chicken recipe with a seasoned buttermilk marinade and a crunchy, flavorful coating that delivers juicy chicken with every crispy bite.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Marinade
  • 2 cups buttermilk
  • 1 tablespoon salt
  • 1 tablespoon hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
Coating
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
Frying
  • Vegetable oil for frying
  • 8 pieces of chicken

Method
 

  1. Place cleaned chicken pieces in a large bowl or zip-top bag.
  2. Mix the buttermilk with salt, hot sauce, garlic powder, onion powder, and paprika, then pour over the chicken to coat.
  3. Cover and refrigerate for at least 4 hours, preferably overnight.
  4. In a separate bowl, combine all-purpose flour, cornstarch, salt, black pepper, cayenne pepper, garlic powder, and smoked paprika. Mix well.
  5. Remove chicken from the marinade and let excess liquid drip off.
  6. Dredge each piece of chicken into the flour mixture, pressing firmly to create textured coating.
  7. Fill a deep skillet or heavy pot halfway with vegetable oil and heat to 325°F (163°C) using a thermometer.
  8. Fry chicken in batches without overcrowding, 12 to 15 minutes per batch, until golden brown and internal temperature reaches 165°F (74°C).
  9. Remove chicken and place on a wire rack or paper towels to drain. Do not cover to maintain crispiness.

Notes

For extra crunch, add a splash of buttermilk to the flour mix or double-dip the chicken by returning it to the marinade and dredging again. Let the chicken rest after frying to preserve the crispy coating. Store leftovers in a container lined with paper towels and reheat in the oven at 375°F for about 10 minutes.