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A plate of crispy fried chicken on parchment paper, with gold utensils and a red patterned napkin beside it on a marble surface.
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Southern Fried Chicken

Crispy, golden, and full of flavor, this Southern Fried Chicken is soaked in buttermilk for tenderness and coated in a perfectly seasoned crust.
Course Dinner
Cuisine American
Keyword fried chicken, southern fried chicken
Prep Time 15 minutes
Cook Time 25 minutes
marinating time 2 hours
Total Time 2 hours 40 minutes
Servings 4
Calories 2148kcal
Author Katie Cooksey

Ingredients

Instructions

  • Season chicken pieces with salt and black pepper to taste.
    A hand sprinkles seasoning on raw chicken pieces arranged on a wooden cutting board.
  • Place the seasoned chicken pieces in a dish or resealable bag. Pour in the buttermilk, ensuring they’re fully submerged. Cover and refrigerate for at least 2 hours.
    Raw chicken pieces in a plastic bag being marinated with white liquid, likely buttermilk.
  • In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, cayenne pepper, garlic powder, onion powder, and smoked paprika.
    Bowl containing white flour topped with paprika and other spices on a wooden board.
  • Remove a piece of chicken from the buttermilk, allowing excess to drip off. Dredge it in the seasoned flour mixture, pressing firmly to adhere.
    Tongs hold a piece of raw chicken coated in flour in a bowl, preparing for frying.
  • Dip chicken piece back into the buttermilk, coating it again. Dredge it a second time in the flour mixture for an extra-crispy crust.
    Tongs holding a flour-coated chicken piece over a bowl of batter, with more flour in the background.
  • Place on a wire rack and repeat with the remaining chicken. Let them rest for about 10 minutes to allow the coating to set.
    Raw chicken pieces coated in flour are arranged on a wire rack set on a marble countertop.
  • In a large cast iron skillet over medium-high heat, heat oil. Aim for 350° F.
    A hand drags a skewer through oil in a black cast iron skillet on a stove.
  • Fry the chicken (in batches if needed), about 7-12 minutes per side, until golden brown and the internal temperature reaches 165° F.
    Fried chicken pieces cooking in hot oil in a black skillet.
  • Place on a wire rack over baking sheet with paper towel to drain excess oil. Let rest for a few minutes before serving warm.
    Three pieces of fried chicken on a wire rack over parchment paper, placed on a marble surface.

Video

Nutrition

Calories: 2148kcal | Carbohydrates: 63g | Protein: 73g | Fat: 178g | Saturated Fat: 36g | Polyunsaturated Fat: 76g | Monounsaturated Fat: 52g | Trans Fat: 1g | Cholesterol: 391mg | Sodium: 1008mg | Potassium: 1057mg | Fiber: 2g | Sugar: 6g | Vitamin A: 852IU | Vitamin C: 0.3mg | Calcium: 185mg | Iron: 6mg
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