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Soul Food

Crispy Southern Fried Chicken

crispy chicken

Honey, this is the fried chicken that’ll make your kitchen smell like Sunday supper and your family act like you’ve been hiding a secret recipe. The trick is a buttermilk soak, a double dredge, and a patient hand at the skillet. It’s crisp on the outside, juicy on the inside, and guaranteed to earn you a few ‘Mmm-mmm’ noises from the dinner table.

Prep20 minutesCook30 minutesTotal1 hour 50 minutes (includes 1 hour marinating)
ServingsAdjust ingredients automatically

Ingredients

  • 3 lb bone-in, skin-on chicken pieces, drumsticks, thighs, and/or breast halves
  • 2 cups buttermilk
  • 1 tbsp hot sauce, optional, for extra tang
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cayenne pepper, or less, if you’re skittish
  • 2 tsp salt, divided
  • 1 tsp black pepper
  • vegetable oil, for frying, enough for 1-inch depth

Directions

  1. In a large bowl, whisk together the buttermilk, hot sauce (if using), and 1 teaspoon of salt. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours for extra tenderness.
  2. While the chicken soaks, combine the flour, paprika, garlic powder, onion powder, cayenne, remaining 1 teaspoon salt, and black pepper in a shallow dish. Whisk until well mixed.
  3. Set a wire rack over a baking sheet. Take each piece of chicken out of the buttermilk, letting the excess drip off, then dredge it in the seasoned flour, pressing down firmly so the coating sticks. Shake off any extra, and place on the rack. Let the coated chicken sit for 15 minutes, this helps the crust cling during frying.
  4. Pour oil into a heavy bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until it reaches 350°F on a deep fry thermometer.
  5. Carefully lay a few pieces of chicken in the hot oil, skin side down (do not crowd the pan). Fry for about 12 to 14 minutes, turning occasionally, until deep golden brown on all sides. Check the internal temperature with an instant-read thermometer, it should read 165°F at the thickest part, away from the bone.
  6. Transfer the fried chicken to a clean wire rack set over a sheet pan to drain. Let rest for 5 minutes before serving, this keeps the crust crunchy instead of soggy.
  7. Repeat with the remaining chicken, being sure the oil comes back up to 350°F between batches.

Asha’s Kitchen Tips

  • Don’t skip the buttermilk soak, it’s the secret to juicy meat and also helps the flour stick. A few hours in the fridge is even better.
  • Use a thermometer for both oil and chicken. The sweet spot is 350°F for frying; if the oil’s too cool, the crust gets greasy, and if it’s too hot, it’ll burn before the inside cooks.
  • Rest the coated chicken on a rack for 15 minutes before frying. That little wait makes the coating bond to the skin, so it doesn’t slide off in the skillet.
  • When dredging, use one hand for wet chicken and the other for the flour mixture, this keeps your fingers from turning into dough balls.
  • If you’re cooking for a crowd, keep the finished pieces warm in a 200°F oven while you fry the rest, but don’t cover them tightly, you’ll steam the crispiness right off.

Serving Suggestions

Serve this chicken hot with a side of collard greens, buttermilk biscuits, and maybe a drizzle of honey if you’re feeling fancy. It’s also mighty fine cold the next day straight from the fridge, if there’s any left.