Southern Fried Chicken
In short: Chicken soaked in buttermilk, coated in seasoned flour and fried in a cast-iron skillet until deep golden, with a crisp crust and juicy meat. It takes about 55 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 30 min
- Resting
- 8 h
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 760 kcal
Fried chicken is the centerpiece of Southern Sunday dinners, church picnics and summer reunions. This version soaks the pieces in seasoned buttermilk overnight, which flavors the meat and keeps it tender, then coats them in flour for a thick, craggy crust. Frying in a cast-iron skillet at a steady temperature gives deep color without burning. Serve it hot or at room temperature with biscuits, greens and a cold drink.
Instructions
- Toss the chicken with the buttermilk, hot sauce, 2 teaspoons salt and 1 teaspoon pepper in a large bowl. Cover and refrigerate for at least 8 hours or overnight.
- Whisk the flour, paprika, garlic powder, onion powder, cayenne, 1 1/2 teaspoons salt and 1 teaspoon pepper in a wide dish.
- Lift each piece out of the buttermilk and let the excess drip off. Press it into the flour, shake off the loose flour, then dip it back into the buttermilk and the flour once more for a thick crust.
- Set the coated pieces on a wire rack for 20 minutes. This helps the coating cling to the skin while frying.
- Pour oil into a 30 cm (12 in) cast-iron skillet to a depth of about 2 cm (3/4 in) and heat to 175°C (350°F). Fry in two batches so the pan is never crowded.
- Start the thighs and drumsticks skin side down. Fry 8 minutes until deep golden, turn and fry 8 minutes more. Breasts need about 6 to 7 minutes per side.
- Check the thickest part of each piece with a thermometer. It should read at least 74°C (165°F), though dark meat is better at 80°C (175°F). Keep the oil between 160 and 175°C (320 and 350°F).
- Drain the chicken on a wire rack, not paper towels, which trap steam and soften the crust. Rest 5 minutes before serving.
Tips
- No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into 480 ml (2 cups) of milk, let it stand 10 minutes, and use it in the same amount.
- For an extra craggy crust, drizzle 2 tablespoons of the soaking buttermilk into the seasoned flour and rub it in with your fingertips before dredging.
Questions and answers
Can I make fried chicken ahead of time?
Yes. Cool the pieces and refrigerate them for up to 3 days. Reheat on a rack in a 190°C (375°F) oven for about 15 minutes to bring the crunch back.
Why is the crust falling off my fried chicken?
The coating slides off when floured chicken goes straight into the oil. Let the pieces rest on a rack for 20 minutes first, and turn them only once while they fry.
What do you serve with Southern fried chicken?
Buttermilk biscuits, collard greens, mashed potatoes with gravy, coleslaw and macaroni and cheese are the classic partners. A pitcher of sweet tea completes the table.
How long does it take to make Southern Fried Chicken?
About 55 min in total: 25 min of preparation and 30 min of cooking.
How many calories are in Southern Fried Chicken?
About 760 kcal per serving, with 50 g of protein, 32 g of carbohydrates and 48 g of fat. These values are estimates.
Nutrition per serving
| Calories | 760 kcal |
|---|---|
| Protein | 50 g |
| Carbohydrates | 32 g |
| Fat | 48 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 1600 mg |
Estimated values, calculated from the ingredients.
