Southern Fried Chicken is a classic comfort food known for its crispy, golden-brown crust and tender, juicy meat. This dish is made by marinating chicken pieces in buttermilk or a flavorful brine, coating them in seasoned flour, and frying them to perfection. It’s a beloved staple of Southern cuisine, often served with sides like mashed potatoes, coleslaw, or cornbread.
Tips and Tricks for Perfect Southern Fried Chicken
- Use Buttermilk: The acidic nature of buttermilk breaks down the proteins in the chicken, making it tender and flavorful.
- Double Dredging: For an extra-thick crust, dip the chicken back into the buttermilk and dredge again in the flour mixture.
- Temperature Control: Maintaining oil temperature is crucial. Too hot, and the outside burns before the inside cooks; too cool, and the chicken absorbs excess oil.
- Rest Before Serving: Allowing the chicken to rest for 5-10 minutes after frying ensures the juices redistribute, making every bite succulent.
Variations of Southern Fried Chicken
- Spicy Fried Chicken: Add more cayenne pepper or mix in chili powder to the flour coating.
- Herbed Fried Chicken: Add dried herbs like oregano, thyme, or rosemary for a savory twist.
- Gluten-Free Fried Chicken: Substitute the flour with a mix of rice flour and potato starch for a crispy, gluten-free version.
- Oven-Fried Chicken: For a healthier take, bake the coated chicken at 400°F (200°C) on a wire rack until crispy.
How to Serve Southern Fried Chicken
Pair your Southern fried chicken with classic side dishes like:
- Mashed Potatoes and Gravy
- Buttermilk Biscuits
- Coleslaw
- Cornbread
- Macaroni and Cheese
For a complete Southern feast, add a drizzle of honey or hot honey over the chicken for a sweet and spicy contrast.
How to Store and Reheat Southern Fried Chicken
Storing:
- Place leftover chicken in an airtight container and refrigerate for up to 3 days.
- For longer storage, freeze the chicken in a freezer-safe container for up to 3 months.
Reheating:
- Oven: Preheat to 375°F (190°C). Place the chicken on a wire rack over a baking sheet and heat for 15-20 minutes.
- Air Fryer: Heat at 350°F (175°C) for 8-10 minutes.
- Microwave: Not recommended as it may result in a soggy crust.
Recipe FAQs
Why is my fried chicken not crispy?
Ensure the oil temperature is consistent. Too low, and the chicken won’t crisp up properly.
Can I use boneless chicken?
Yes, but bone-in pieces tend to be juicier and more flavorful.
What is the best oil for frying?
Peanut oil or vegetable oil is ideal due to their high smoke points.
Do I need a deep fryer?
No, a cast-iron skillet or Dutch oven works perfectly.
Can I marinate the chicken without buttermilk?
You can use a mixture of milk and a tablespoon of vinegar or lemon juice as a substitute.
Southern Fried Chicken
Southern Fried Chicken is a classic comfort food known for its crispy, golden-brown crust and tender, juicy meat.
Ingredients
- 1 whole chicken (cut into pieces) or 8 chicken pieces of choice
- 2 cups buttermilk
- 2 tbsp hot sauce
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 tsp each: kosher salt, black pepper, garlic powder, onion powder, paprika
- Peanut oil (or neutral oil for frying)
- Flaked salt (optional, for serving)
Instructions
- Toss the chicken pieces in a bowl with 2 tsp kosher salt, 2 tsp garlic powder, and 2 tsp onion powder. Pour in 2 cups buttermilk and 2 tbsp hot sauce, mixing to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
- In a separate bowl, whisk together 2 cups flour, 1 cup cornstarch, 2 tsp kosher salt, 2 tsp paprika, and 2 tsp black pepper.
- Fill a deep fryer or cast-iron skillet with peanut oil, heating it to 325°F. Monitor the temperature carefully to avoid overheating, especially with cast iron.
- Remove the chicken from the marinade, letting excess buttermilk drip off. Dredge each piece in the flour mixture, pressing to coat evenly. Shake off excess and let the coated chicken rest for a few minutes until the coating looks slightly pasty.
- Fry the chicken in batches (3-4 pieces at a time) to avoid overcrowding. Cook until golden brown and the internal temperature reaches 165°F. This takes about 12-14 minutes for dark meat and 8-10 minutes for white meat. Flip the pieces occasionally for even browning.
- Place the fried chicken on a paper towel-lined tray to drain excess oil. Sprinkle with flaked salt while still hot for an extra touch of flavor.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 497Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 41mgSodium 1042mgCarbohydrates 85gFiber 3gSugar 6gProtein 19g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Southern fried chicken is more than a dish; it’s a culinary tradition steeped in history and love. By following these steps, you’ll create chicken so good, it’ll rival any restaurant version. Whether you stick to the classic recipe or put your own spin on it, the key is in the care you put into each step. Happy frying!
Still Hungry! Try These Delicious Chicken Recipes: