Southern Fried Chicken
There is nothing quite like good old-fashioned Southern Fried Chicken to satisfy your comfort food cravings! The perfectly spiced chicken is crispy on the outside and tender and juicy on the inside. And the leftovers are just as delicious cold the next day, right out of the fridge.
Servings: 8 pieces
Ingredients
- 4 pound whole chicken cut into 8 pieces
- 2 cups buttermilk
- 1 Tablespoon kosher salt
- 1 Tablespoon paprika
- 1 Tablespoon freshly ground black pepper
- A few shakes of tabasco sauce
- 2 quarts vegetable oil for frying
Flour Mixture
- 3 cups flour
- 1/2 cup cornstarch
- 1 1/2 Tablespoons kosher salt
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons paprika
- 2 teaspoons pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
Instructions
- Combine buttermilk, salt, pepper, paprika, and tabasco sauce in a large bowl. Add the chicken pieces, turning to coat. Place in the fridge and soak for up to 24 hours. My preference is at least 1-4 hours, although you can move on to the next step right away if pressed for time.2 cups buttermilk, 1 Tablespoon kosher salt, 1 Tablespoon paprika, 1 Tablespoon freshly ground black pepper, A few shakes of tabasco sauce, 4 pound whole chicken
- Combine flour, cornstarch, and all of the herbs and spices in a large, zip tight bag. Remove a few pieces of chicken from the buttermilk mixture at a time and transfer to the bag with the seasoned flour. Seal and toss to coat well, then transfer the chicken to a baking sheet. Repeat with the remaining chicken.3 cups flour, 1/2 cup cornstarch, 1 Tablespoon garlic powder, 1 Tablespoon onion powder, 2 teaspoons paprika, 2 teaspoons pepper, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1 1/2 Tablespoons kosher salt
- Cover the chicken with a damp paper towels, a clean dishcloth, or a piece of wax paper. Let sit for at least 15-20 minutes until the flour has absorbed the moisture from the buttermilk and has a tacky, paste-like consistency.
- Fill a large dutch oven or cast iron skillet with at least 1-2 inches of oil. Heat until it reaches 350°F. Have tongs, deep-fry thermometer, digital meat thermometer, and baking sheet lined with a wire baking rack handy before beginning the frying process.2 quarts vegetable oil
- Carefully add 3-4 chicken pieces to the hot oil and cook on both sides, rotating every few minutes and adjusting the heat to maintain 325 to 350°F for 15-30 minutes until cooked through to 165°F when tested with an instant read digital meat thermometer for breasts and 175°F for legs and thighs.
- When done, transfer the fried chicken pieces to a wire rack to drain. Keep warm in a 275°F oven while cooking the remaining chicken pieces.
- Leftover chicken is excellent served cold the next day.
Notes
- Oven-Finish Method: One alternative approach that I have used with good results is to only fry the chicken pieces for 2-3 minutes on each side, then transfer them to the baking sheet lined with a wire rack and finish the chicken in a 350°F oven until it is cooked through. Be sure to rely on your meat thermometer to register 165°F to know for certain when the chicken is done. Bone-in pieces will take about 24-28 minutes and boneless pieces will take about 15-18 minutes.
- This recipe is on page 183 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 288kcal | Carbohydrates: 49g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 2259mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 863IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg
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