This Southern fried chicken recipe delivers incredibly crispy, flavorful chicken with a juicy interior. Perfect for a comforting meal or a weekend treat, this recipe uses simple ingredients and a foolproof method to achieve fried chicken perfection.
Ingredients
| Ingredient | Imperial | Metric |
|---|---|---|
| Chicken pieces | 2 lbs | 900 g |
| Buttermilk | 2 cups | 480 ml |
| All-purpose flour | 2 cups | 240 g |
| Paprika | 1 tbsp | 6 g |
| Garlic powder | 1 tbsp | 6 g |
| Onion powder | 1 tbsp | 6 g |
| Cayenne pepper | 1/2 tsp | 1 g |
| Salt | 1 tbsp | 15 g |
| Black pepper | 1 tsp | 2 g |
| Vegetable oil | For frying | For frying |
Instructions
- Marinate: Place chicken pieces in a large bowl and cover with buttermilk. Refrigerate for at least 2 hours, or preferably overnight.
- Prepare dry mix: In a separate large bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Dredge: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to ensure it adheres.
- Fry: Heat about 2 inches (5 cm) of vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Carefully place chicken pieces in the hot oil, ensuring not to overcrowd the pan.
- Cook: Fry for about 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain: Remove chicken from oil and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve: Serve hot and enjoy your crispy, juicy fried chicken!
Time Estimates
- Prep time: 15 minutes + marinating time (2 hours minimum)
- Cook time: 20-30 minutes
- Total time: 35-45 minutes (excluding marinating time)
Nutritional Information (per serving, approximately 4 servings)
- Calories: ~650
- Servings: 4
- Carbs: ~30g
- Protein: ~45g
- Fats: ~35g
- Sugar: ~2g
- Fiber: ~1g
Crispy & Juicy Southern Fried Chicken Recipe (Easy)
Ingredients
- Ingredient Imperial Metric
- Chicken pieces 2 lbs 900 g
- Buttermilk 2 cups 480 ml
- All-purpose flour 2 cups 240 g
- Paprika 1 tbsp 6 g
- Garlic powder 1 tbsp 6 g
- Onion powder 1 tbsp 6 g
- Cayenne pepper 1/2 tsp 1 g
- Salt 1 tbsp 15 g
- Black pepper 1 tsp 2 g
- Vegetable oil For frying For frying
- Exporter vers Sheets
Instructions
- Marinate: Place chicken pieces in a large bowl and cover with buttermilk. Refrigerate for at least 2 hours, or preferably overnight.
- Prepare dry mix: In a separate large bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Dredge: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to ensure it adheres.
- Fry: Heat about 2 inches (5 cm) of vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Carefully place chicken pieces in the hot oil, ensuring not to overcrowd the pan.
- Cook: Fry for about 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain: Remove chicken from oil and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve: Serve hot and enjoy your crispy, juicy fried chicken!
