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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.
Course: Appetizer
Cuisine: American
Keyword: Best Southern Fried Chicken
Yield: 8

Materials

  • - 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.