Southern Fried Chicken is a classic dish known for its crispy, golden-brown exterior and juicy, tender meat. This recipe marinates the chicken in a buttermilk and hot sauce mixture, then coats it in a spiced flour blend before frying to perfection. It’s an iconic comfort food that’s perfect for family gatherings or any occasion.
Ingredients:
- 16 chicken drumsticks (or a combination of drumsticks and thighs)
- 1 1/2 cups buttermilk
- 1 1/2 tablespoons Tabasco sauce
- 2 teaspoons salt
- 2 tablespoons black pepper (divided)
- 2 cups all-purpose flour
- 1 teaspoon cayenne pepper
- Vegetable oil (for frying, about 3 cups)
Instructions:
- Prepare the Oven or Warming Drawer:
- Preheat your oven or warming drawer to 200°F.
- Dry the Chicken:
- Pat the chicken pieces with paper towels to ensure they are dry.
- Marinate the Chicken:
- In a large bowl, mix the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper.
- Add the chicken to the bowl and toss to coat each piece well. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.
- Prepare the Flour Coating:
- In a shallow dish, combine the flour, the remaining 1 tablespoon of black pepper, and the cayenne pepper.
- Remove the chicken from the buttermilk, letting any excess drip off.
- Dredge each piece of chicken in the flour mixture, shaking off any excess, and place them on a wire rack.
- Heat the Oil:
- In a large, heavy saucepan, deep skillet, or sauté pan, heat the oil to about 365°F. You’ll need enough oil to have a depth of about 1/2 inch, which should be around 3 cups in a 10-inch skillet.
- Fry the Chicken:
- Fry the chicken in batches to avoid overcrowding the pan. Cook each batch for about 10 minutes, turning the pieces once halfway through.
- Check the internal temperature of the chicken with an instant-read thermometer. It should register at least 165°F in the thickest part of the largest piece, avoiding the bone.
- Drain and Keep Warm:
- Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
- Place the drained chicken on a baking sheet, loosely cover it with foil, and keep it warm in the preheated oven or warming drawer while you fry the remaining chicken.
- Serve:
- Once all the chicken is cooked and drained, serve immediately while hot and crispy.
Helpful Tips:
- For even more flavor, consider adding a teaspoon of smoked paprika or garlic powder to the flour mixture.
- Ensure the oil is at the right temperature; too low will result in greasy chicken, and too high will burn the coating before the chicken is cooked through.
FAQs:
- Can I use a different part of the chicken? Yes, chicken thighs or a combination of different parts can be used. Adjust cooking times accordingly.
- What if I don’t have a thermometer? Look for a deep golden-brown color and check that the juices run clear when pierced with a fork.
Serving Suggestions:
- Pair with classic Southern sides like coleslaw, mashed potatoes, or cornbread.
Servings: 8 (2 pieces per person)
Enjoy this traditional Southern Fried Chicken with its perfect blend of spices and a satisfying crunch
More Fried Chicken Recipes You Might Like
- Baked Fried Chicken
- Southern Fried Chicken Batter
- Fried Chicken with Homemade Gravy
- Honey Glaze Sweet & Spicy Fried Chicken
Recipe Card
Best Southern Fried Chicken
Southern Fried Chicken is a classic dish known for its crispy, golden-brown exterior and juicy, tender meat. This recipe marinates the chicken in a buttermilk and hot sauce mixture, then coats it in a spiced flour blend before frying to perfection. It’s an iconic comfort food that’s perfect for family gatherings or any occasion.
Ingredients
- – 16 chicken drumsticks or a combination of drumsticks and thighs
- – 1 1/2 cups buttermilk
- – 1 1/2 tablespoons Tabasco sauce
- – 2 teaspoons salt
- – 2 tablespoons black pepper divided
- – 2 cups all-purpose flour
- – 1 teaspoon cayenne pepper
- – Vegetable oil for frying, about 3 cups
Instructions
Prepare the Oven or Warming Drawer:
- – Preheat your oven or warming drawer to 200°F.
Dry the Chicken:
- – Pat the chicken pieces with paper towels to ensure they are dry.
Marinate the Chicken:
- – In a large bowl, mix the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper.
- – Add the chicken to the bowl and toss to coat each piece well. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.
Prepare the Flour Coating:
- – In a shallow dish, combine the flour, the remaining 1 tablespoon of black pepper, and the cayenne pepper.
- – Remove the chicken from the buttermilk, letting any excess drip off.
- – Dredge each piece of chicken in the flour mixture, shaking off any excess, and place them on a wire rack.
Heat the Oil:
- – In a large, heavy saucepan, deep skillet, or sauté pan, heat the oil to about 365°F. You’ll need enough oil to have a depth of about 1/2 inch, which should be around 3 cups in a 10-inch skillet.
Fry the Chicken:
- – Fry the chicken in batches to avoid overcrowding the pan. Cook each batch for about 10 minutes, turning the pieces once halfway through.
- – Check the internal temperature of the chicken with an instant-read thermometer. It should register at least 165°F in the thickest part of the largest piece, avoiding the bone.
Drain and Keep Warm:
- – Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
- – Place the drained chicken on a baking sheet, loosely cover it with foil, and keep it warm in the preheated oven or warming drawer while you fry the remaining chicken.
Serve:
- – Once all the chicken is cooked and drained, serve immediately while hot and crispy.