Entree: USA – Southern United States – Classic Southern Fried Chicken

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 6 hrs

Total 6 hrs 15 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg) total
- 2 cups (480 ml) buttermilk
- 2 large eggs
- 3 cups (360 g) all-purpose flour
- 2 tsp (10 g) baking powder
- 2 tbsp (30 g) kosher salt
- 1 tbsp (15 g) freshly ground black pepper
- 1 tbsp (15 g) sweet paprika
- 1 tsp (5 g) cayenne pepper (adjust to taste)
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- Vegetable oil for frying
- 4 cups (960 ml) peanut oil or vegetable oil for deep frying (more as needed)

Instructions

1. Combine buttermilk and eggs in a large bowl; whisk to combine. Submerge chicken pieces, cover, and refrigerate 4–12 hours (overnight preferred) to brine and tenderize.
2. In a large shallow bowl or baking dish, whisk together flour, baking powder, salt, pepper, paprika, cayenne, garlic powder, and onion powder.
3. Heat 4 cups (960 ml) oil in a deep heavy skillet or Dutch oven to 325°F (163°C). Maintain temperature with a thermometer.
4. Remove chicken from buttermilk, letting excess drip off. Dredge pieces in seasoned flour, pressing to adhere. For extra-crispy crust, dip back into buttermilk briefly and dredge again in flour.
5. Fry chicken in batches without crowding, skin-side down first, about 12–15 minutes per side for bone-in pieces, until internal temperature reaches 165°F (74°C) and crust is deep golden brown. Adjust heat to keep oil between 300–350°F (149–177°C).
6. Transfer cooked chicken to a wire rack set over a baking sheet to drain and rest 10 minutes before serving.