Southern fried chicken is a classic dish in southern cuisine that consists of chicken pieces that are coated in seasoned flour, then deep-fried until crispy and golden brown. The seasoning used can vary, but usually includes a blend of salt, pepper, paprika, and other spices.
To make southern fried chicken, chicken pieces such as drumsticks, wings, or thighs are first seasoned with salt and pepper, then dredged in a mixture of flour and other seasonings. The chicken is then deep-fried in hot oil until the coating is crispy and the chicken is cooked through.
One key to making excellent southern fried chicken is to ensure that the chicken is fully coated in the flour mixture before frying. Some recipes also call for the chicken to be marinated in buttermilk or another liquid before dredging it in the seasoned flour, which can help to tenderize the meat and create a crispier crust.
Southern fried chicken is often served as a main dish, along with sides such as mashed potatoes, collard greens, and cornbread. It is a popular dish for picnics, potlucks, and other casual gatherings, and is a beloved comfort food for many people.
PREPARATION TIME: 30 minutes (plus 1 hour marinating time)
- 4 skin-on, bone-in chicken pieces (thighs and drumsticks)
- 1 cup buttermilk
- 2 tsp. hot sauce
- 1 cup all-purpose flour
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1 tsp. black pepper
- Vegetable oil for frying
- In a large bowl, mix together the buttermilk and hot sauce. Add the chicken pieces and marinate in the refrigerator for 1 hour.
- In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add enough oil to reach a depth of about 2 inches.
- Remove the chicken from the buttermilk marinade and dredge in the flour mixture, shaking off any excess.
- Carefully place the chicken pieces into the hot oil and cook until golden brown on both sides, about 12-15 minutes per side.
- Remove the chicken from the oil and let it drain on a paper towel-lined plate.
- Serve hot with your favorite sides, such as mashed potatoes, macaroni and cheese, or coleslaw.
SERVING SUGGESTIONS OR ADDITIONAL TIPS:
- For a crispier coating, double dredge the chicken by repeating the flour mixture process once more.
- For added flavor, add additional spices to the flour mixture, such as cayenne pepper or dried thyme.