Of course. Achieving the Best Southern Fried Chicken is a rite of passage. It’s not just a recipe; it’s a technique. The goal is a shatteringly crisp, well-seasoned crust that gives way to incredibly juicy, flavorful meat.
This recipe uses the classic methods—a buttermilk soak and a double-dredge—for the most authentic, crunchy, and succulent results.
The Best Southern Fried Chicken
The secrets are in the brine, the seasoning, and the frying temperature.
Ingredients:
For the Brine/Soak:
· 1 whole chicken (3-4 lbs), cut into 10 pieces (or 3-4 lbs of your favorite parts: thighs, drumsticks, breasts)
· 2 cups buttermilk
· 2 tablespoons hot sauce (like Crystal or Texas Pete)
· 1 tablespoon salt
For the Dredge:
· 2 cups all-purpose flour
· ⅓ cup cornstarch (the secret for an extra-crispy, light crust)
· 2 teaspoons salt
· 1 teaspoon black pepper
· 1 teaspoon paprika (smoked paprika is excellent here)
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon cayenne pepper (adjust to your heat preference)
· Crucial: ½ cup of the reserved buttermilk soak
For Frying:
· 2-3 inches of neutral oil with a high smoke point (vegetable, canola, or peanut oil) in a large, heavy Dutch oven or cast-iron skillet
· A deep-fry thermometer
Instructions:
- The Buttermilk Soak (The day before, or at least 4 hours ahead):
· In a large bowl, whisk together the buttermilk, hot sauce, and 1 tbsp salt.
· Add the chicken pieces, ensuring they are fully submerged.
· Cover and refrigerate for at least 4 hours, preferably overnight. This is non-negotiable for tender, flavorful chicken.
- The Dredge Station (30 minutes before frying):
· Remove the chicken from the fridge and let it sit at room temperature for 30 minutes. This helps it cook evenly.
· In a large, shallow bowl or paper bag, whisk together all the “dredge” ingredients: flour, cornstarch, and spices.
· The Key Step: Remove the chicken from the buttermilk, letting the excess drip off. Reserve the buttermilk.
· Dredge each piece thoroughly in the flour mixture, shaking off any excess.
· Now, dip each floured piece back into the reserved buttermilk, then back into the flour mixture, pressing firmly to create a thick, craggy, shaggy coating. This “double-dredge” is what creates the iconic, ultra-crispy crust.
· Place the double-dredged pieces on a wire rack set over a baking sheet while you heat the oil. Letting them rest for 10-15 minutes helps the coating adhere.
- Frying to Perfection:
· Pour oil into your Dutch oven to a depth of 2-3 inches. Heat over medium-high heat to 325°F (163°C). Use a thermometer! The correct temperature is vital.
· Work in batches to avoid overcrowding. Gently lower the chicken into the hot oil, skin-side down, starting with the dark meat (thighs and drumsticks), as they take longer to cook (about 12-14 minutes).
· Fry for 6-7 minutes per side, until the crust is a deep golden brown. The white meat (breasts, wings) will take 10-12 minutes total.
· The chicken is done when the internal temperature reaches 165°F (74°C) for white meat and 175°F (79°C) for dark meat. If the crust is brown but the chicken isn’t done, remove it and finish in a 350°F (175°C) oven on a wire rack.
- The Rest:
· As the chicken finishes, place it on a clean wire rack set over a baking sheet. Do not place it on paper towels. The rack keeps the bottom crust crispy.
· Let it rest for at least 10 minutes before serving. This allows the juices to redistribute.
Pro Tips for the Absolute Best Results:
· The Oil Temperature is Everything: Too hot, and the outside burns before the inside cooks. Too cool, and the chicken will be greasy. Maintain 325°F.
· Use a Heavy Pot: Cast iron is ideal because it retains heat perfectly, preventing temperature crashes when you add the chicken.
· Don’t Crowd the Pot: Adding too many pieces at once will drastically lower the oil temp. Fry in small batches.
· Season Liberally: Season every layer—the brine, the dredge. That’s where the flavor comes from.
· The Wire Rack: This is the secret to keeping the entire piece crispy, not just the top.
· Lard or Shortening: For the most authentic, old-fashioned flavor, use a blend of vegetable oil and melted lard or hydrogenated shortening.
What to Serve With It:
· Classic sides: Creamy mashed potatoes with gravy, collard greens, mac and cheese, coleslaw, and buttery biscuits.
· A drizzle of hot honey is a modern, delicious twist.
This is the real deal. It takes a little time and care, but the result is the best Southern Fried Chicken you’ll ever make. Enjoy