Southern Fried Chicken
Good Southern fried chicken comes down to three things: a buttermilk soak, a well-seasoned coating that actually sticks, and oil held at the right temperature. This recipe covers all three, including the parts most recipes skip, like why the coating slides off and how to tell when the pieces are done without cutting into them.
Why a Buttermilk Soak and Cornstarch Matter
Buttermilk tenderizes and seasons. Its mild acidity and the salt mixed into it loosen the proteins in the chicken so the meat stays juicy during frying. Four hours is the minimum; overnight gives the best result. Hot sauce adds flavor without much heat.
Cornstarch makes the crust crisper. Flour alone forms a coating that can turn bready. Replacing some of it with cornstarch limits gluten formation and gives a lighter, crunchier crust that stays crisp longer as it cools.
Steady oil temperature cooks it evenly. At 350°F, the crust browns at the same rate the meat cooks through. Too cool and the coating soaks up oil; too hot and it burns before the bone-in meat reaches 165°F.
Ingredient Notes
- Bone-in, skin-on chicken: A mix of thighs, drumsticks and breasts. Cut large breasts in half crosswise so they cook in about the same time as the dark meat.
- Buttermilk: No buttermilk? Stir 2 tablespoons of lemon juice or white vinegar into 2 cups of whole milk and let it sit 10 minutes.
- Smoked paprika and cayenne: They give color and gentle warmth. Use sweet paprika for less smokiness, or double the cayenne for a spicier crust.
- Vegetable oil: Peanut oil and canola oil also work well; all have a high smoke point and neutral flavor. Lard or shortening gives a very traditional flavor.
- Cast iron or a Dutch oven: Heavy pans hold heat when cold chicken goes in, which keeps the oil temperature from crashing.
Frying Cues
Dredging: Let excess buttermilk drip off, then press each piece firmly into the flour mixture on all sides. Drizzling 2 to 3 tablespoons of the buttermilk into the flour and rubbing it in with your fingers creates little clumps that turn into the craggy, extra-crunchy bits.
Resting before frying: Let the coated pieces sit on a rack for 10 to 15 minutes. The flour hydrates and forms a paste that grips the skin, which is the main fix for coating that falls off.
Oil temperature: Use a clip-on thermometer. The temperature drops 25°F or more when chicken goes in; adjust the heat to bring it back to about 325°F to 350°F during frying.
Doneness: Fry 3 to 4 pieces at a time. Thighs and drumsticks need 12 to 14 minutes, breasts 10 to 12. The crust should be deep golden brown, the bubbling around the pieces will slow down, and an instant-read thermometer should show 165°F for breasts and 175°F for dark meat, which is more tender at that temperature.
Common Mistakes
- Crowding the pan. Too many pieces drop the oil temperature and leave a greasy crust.
- Turning too often. Flip once or twice. Constant moving knocks off the coating.
- Draining on paper towels. The bottom steams and goes soft. Use a wire rack over a sheet pan.
- Frying straight from the fridge. Very cold chicken cooks unevenly. Let it sit out for the 15-minute rest after dredging.
Variations
- Nashville hot: Whisk 2 tablespoons of cayenne, 1 tablespoon brown sugar and ½ teaspoon garlic powder into ½ cup of the hot frying oil and brush it over the fried chicken.
- Oven-finished: Fry for 6 to 7 minutes until golden, then finish on a rack in a 350°F oven until done. Useful for large batches.
- Boneless tenders: Cut breasts into strips and fry for 4 to 6 minutes.
- Extra herbs: Add 1 teaspoon each of dried thyme and oregano to the flour.
Storage and Reheating
Refrigerate leftovers, uncovered for the first hour so the crust does not steam, then covered, for up to 3 days. Reheat on a rack in a 375°F oven for 15 to 20 minutes, or in an air fryer at 370°F for 8 to 10 minutes. Avoid the microwave, which turns the crust soggy. Many people enjoy leftover fried chicken cold, straight from the fridge.
Frequently Asked Questions
Why does the breading fall off my fried chicken?
Usually the coated chicken was not rested before frying, or it was turned too often. Rest the dredged pieces for 10 to 15 minutes and flip only once or twice.
How long should chicken soak in buttermilk?
At least 4 hours and up to 24 hours. Beyond a day, the texture can turn soft.
Can I reuse the frying oil?
Yes, once or twice. Let it cool, strain it through a fine sieve and store it covered in a cool, dark place.
Can I make this in an air fryer?
Yes, though the crust is lighter. Spray the coated pieces generously with oil and cook at 375°F for 25 to 28 minutes, turning halfway.
Southern Fried Chicken
Ingredients
Method
- In a large bowl, whisk together 2 cups of buttermilk, 2 tablespoons of hot sauce, 2 teaspoons of kosher salt, and 1 teaspoon of black pepper.
- Add 3.5 pounds of chicken pieces to the buttermilk mixture, ensuring all pieces are fully submerged. Cover and refrigerate for at least 4 hours, or overnight.
- In a wide shallow dish, combine 2 cups of all-purpose flour, 0.25 cup of cornstarch, 1 tablespoon of smoked paprika, 1 tablespoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of kosher salt, and 0.5 teaspoon of cayenne pepper.
- Remove chicken pieces from the marinade, letting excess buttermilk drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly so the coating adheres.
- Pour 4 cups of vegetable oil into a heavy cast-iron skillet or Dutch oven, heating over medium-high heat until the oil reaches 350°F (175°C).
- Fry the chicken in batches, working with 3 to 4 pieces at a time to avoid overcrowding the pan.
- Cook drumsticks and thighs for 12 to 14 minutes and breasts for 10 to 12 minutes, turning occasionally until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the fried chicken to a wire cooling rack set over a baking sheet to drain off excess oil before serving warm.
