Of course! Southern Fried Chicken is an art form, and a great recipe balances a shatteringly crisp, well-seasoned crust with juicy, tender meat. This recipe includes the key secrets: a buttermilk brine and a double-dredge for an extra-thick, crunchy coating.
The Ultimate Southern Fried Chicken
This recipe uses a brine for maximum flavor and juiciness and a double-dredge for a crust that stays crispy for hours.
Yields: 4-6 servings
Prep time: 30 minutes (+ 4 hours to overnight for brining)
Cook time: 25-35 minutes
Ingredients
For the Brine:
· 1 whole chicken (3-4 lbs), cut into 10 pieces (or 4 lbs of your favorite parts)
· 4 cups buttermilk
· ¼ cup hot sauce (like Texas Pete or Crystal)
· 2 tbsp salt
· 1 tbsp black pepper
· 2 tsp garlic powder
· 2 tsp paprika
For the Dredge:
· 3 cups all-purpose flour
· ½ cup cornstarch (the secret for extra crunch!)
· 2 tbsp salt
· 1 tbsp black pepper
· 1 tbsp garlic powder
· 1 tbsp onion powder
· 2 tsp paprika
· 1 tsp cayenne pepper (adjust for heat)
For Frying:
· 1 quart (4 cups) peanut oil, vegetable oil, or shortening (like Crisco)
Instructions
- Brine the Chicken (Crucial Step!): In a large bowl, whisk together the buttermilk, hot sauce, salt, pepper, garlic powder, and paprika. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 4 hours, or ideally overnight.
- Prep the Dredge: About 30 minutes before frying, take the chicken out of the fridge. In a large paper bag or a shallow baking dish, whisk together all the “dredge” ingredients (flour, cornstarch, and seasonings).
- Dredge the Chicken: Remove one piece of chicken from the buttermilk brine, letting the excess drip off. Place it in the flour mixture and shake the bag or turn to coat thoroughly. Now, for the double-dredge: Dip the flour-coated piece back into the buttermilk brine, then give it a second coat in the flour mixture. Press the flour onto the chicken to create a thick, shaggy coating. Place the double-dredged chicken on a wire rack set over a baking sheet. Repeat with all pieces.
· Pro Tip: Let the coated chicken rest on the rack for 15-20 minutes. This helps the coating “set” and stick better during frying. - Heat the Oil: While the chicken rests, pour the oil into a large, heavy-bottomed pot (like a Dutch oven), filling it no more than halfway. Heat the oil over medium-high heat to 350°F (175°C). Use a deep-fry or candy thermometer to monitor the temperature.
- Fry the Chicken: Carefully lower 3-4 pieces of chicken into the hot oil using tongs. Don’t overcrowd the pot, or the temperature will drop too much.
· Fry for about 12-20 minutes, turning occasionally. The time will vary based on the size of the piece (wings cook faster than thighs).
· The chicken is done when the crust is deep golden brown and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C) for white meat and 175°F (79°C) for dark meat.
· Maintain the oil temperature between 300°F and 325°F during frying. Adjust the heat as needed. - Drain and Rest: Place the finished fried chicken on a clean wire rack set over a baking sheet. Do not drain on paper towels, as this will make the bottom crust soggy. Let it rest for at least 10 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist.
🌟 Pro Tips for Success
· The Right Oil & Temp: Using a neutral oil with a high smoke point is key. Peanut oil is traditional and excellent. Maintaining the correct oil temperature is the single most important factor for a crispy, non-greasy crust.
· Use a Cast Iron Skillet or Dutch Oven: These heavy pots retain heat beautifully, preventing drastic temperature drops when you add the chicken.
· Don’t Crowd the Pot: Frying in batches is essential. Crowding the pot steams the chicken and makes it greasy.
· Season Aggressively: Don’t be shy with the salt and spices in both the brine and the dredge. The flavor needs to penetrate the crust and meat.
· The Double-Dredge: This double-coating technique is what creates that iconic, thick, craggy, and ultra-crispy crust that holds onto its crunch.
🍗 Flavor Variations
· Nashville Hot Chicken: After frying, whisk 1/4 cup of the hot frying oil with 1-2 tablespoons of cayenne pepper and 1 teaspoon each of brown sugar and paprika. Brush this spicy oil over the finished chicken.
· Extra-Herbaceous: Add 1 tablespoon of dried thyme and oregano to the flour dredge.
Enjoy your truly authentic, incredibly crispy, and juicy Southern Fried Chicken! It’s a labor of love that is absolutely worth the effort.