Of course. This is a recipe for truly legendary Southern Fried Chicken, the kind with a shatteringly crisp, well-seasoned crust that gives way to incredibly juicy, flavorful meat. This isn’t a quick recipe—it’s a ritual. The key is in the brining (or buttermilk soak) and the double-dredge.
Here is the ultimate guide to the Best Southern Fried Chicken.
The Golden Rules of Southern Frying:
- Brine or Soak (Non-Negotiable): This is the single most important step for juicy, flavorful chicken. A buttermilk brine tenderizes the meat and keeps it moist through the high-heat frying process.
- Season Aggressively: Season the brine and the flour. Seasoning just the crust isn’t enough.
- Double-Dredge for a Thick, Crispy Crust: Dipping the chicken in the flour mixture twice creates craggy layers that become incredibly crispy.
- Maintain the Oil Temperature: Use a thermometer. The temperature will drop when you add chicken; adjust the heat to keep it steady around 325-335°F (163-168°C). Frying too cool makes greasy chicken; too hot burns the coating before the meat cooks.
- Don’t Crowd the Pan: Frying too many pieces at once crashes the oil temperature. Fry in batches.
- Let it Rest: Let the chicken rest on a wire rack after frying. This allows the juices to redistribute and the crust to set. Putting it on paper towels can make the bottom steam and get soggy.
Recipe: The Best Southern Fried Chicken
Ingredients:
For the Brine/Soak:
· 1 whole chicken (3-4 lbs), cut into 10 pieces (or 4 lbs of your favorite parts: thighs, drumsticks, breasts)
· 4 cups buttermilk
· ¼ cup hot sauce (like Crystal or Texas Pete)
· 2 tbsp kosher salt
· 1 tbsp black pepper
For the Seasoned Flour:
· 3 cups all-purpose flour
· ⅓ cup cornstarch (the secret for an extra-crispy, light crust)
· 2 tbsp garlic powder
· 2 tbsp paprika (smoked paprika is excellent here)
· 1 tbsp onion powder
· 1 tbsp cayenne pepper (adjust for heat)
· 1 tbsp kosher salt
· 2 tsp black pepper
For Frying:
· 2 quarts (8 cups) neutral oil with a high smoke point (peanut, vegetable, or canola oil)
· Equipment: Deep cast-iron skillet, Dutch oven, or heavy-bottomed pot; deep-fry thermometer; wire cooling rack; sheet pan
Instructions:
Day 1: The Brine (12-24 Hours is Best)
- In a large bowl, whisk together the buttermilk, hot sauce, salt, and pepper.
- Submerge the chicken pieces completely in the buttermilk mixture. Cover tightly and refrigerate for at least 4 hours, but ideally overnight (12-24 hours).
Day 2: The Fry
- Prep Station: Remove the chicken from the fridge about 30 minutes before frying. Set up your dredging station: one large bowl with the buttermilk brine (the chicken is still in it), and another large bowl with the seasoned flour mixture (whisk all ingredients well).
- Heat the Oil: Pour the oil into your pot until it’s about 1.5 to 2 inches deep. Heat over medium-high heat until it reaches 350°F (177°C). Preheat your oven to a low 200°F (95°C) to keep finished batches warm.
- Dredge Like a Pro: Working with one piece at a time:
· Remove a piece of chicken from the buttermilk, letting the excess drip off.
· Dredge it thoroughly in the seasoned flour, pressing firmly to adhere the flour and create clumps (those are your crispy bits!).
· Dip it BACK into the buttermilk, let the excess drip off again.
· Dredge it a SECOND time in the flour, pressing firmly again. Place the double-dredged chicken on a wire rack set over a sheet pan while you finish the rest. - Fry in Batches:
· Carefully place 3-4 pieces of chicken in the hot oil, skin-side down. Do not crowd the pot. The oil temperature will drop to around 325°F (163°C); adjust the heat to maintain a steady temperature between 325-335°F (163-168°C).
· Fry for 6-12 minutes per side, depending on the size of the piece. Dark meat (thighs, drumsticks) will take longer (10-14 mins/side) than white meat (breasts, wings: 6-10 mins/side).
· The chicken is done when it’s a deep golden brown and the internal temperature reaches 165°F (74°C) for white meat and 175°F (79°C) for dark meat. - Drain and Rest: Use tongs or a spider strainer to remove the chicken from the oil. Let it drain on a wire rack set over a sheet pan—NOT on paper towels. This keeps the bottom crispy. You can keep finished batches warm in the low oven while you fry the rest.
- Serve: Serve your masterpiece hot, warm, or even cold (it’s perfect for picnics).
Pro Tips & Secrets:
· The Lard Secret: For the most authentic flavor, fry in a blend of half vegetable oil and half melted lard.
· Herb-Infused: Add a few sprigs of fresh thyme or sage to the buttermilk brine for an herbal note.
· Spice Level: The cayenne provides a gentle warmth. For spicier chicken, add 1-2 tsp of cayenne directly to the buttermilk brine.
· Testing Doneness: A thermometer is best. If you don’t have one, pierce the chicken near the bone; the juices should run clear.
· Leftovers? Reheat them in the air fryer or a convection oven at 375°F (190°C) for 8-10 minutes to bring back the crunch.
Enjoy the best fried chicken of your life! It’s a labor of love, but every single bite is worth it.