Description
A traditional recipe for making Extra Crispy Southern Fried Chicken with a golden-brown crust and juicy, flavorful meat.
Ingredients
Scale
- 4 lbs of chicken (legs, thighs, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika (smoked or regular)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon baking powder (for extra crunch)
- Vegetable oil (for frying; peanut oil works great too)
- Fresh herbs (for garnish, optional)
Instructions
- Begin by marinating the chicken. In a large bowl, combine the chicken pieces with the buttermilk, ensuring all pieces are well-coated. Keep this mixture in the fridge for a minimum of 2 hours; overnight is even better.
- Once your chicken has marinated, prepare the coating. In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, and baking powder.
- Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing down firmly to ensure it sticks well.
- Heat the vegetable oil in a large cast-iron skillet or deep fryer; test the oil’s temperature.
- Carefully add the chicken pieces into the hot oil, leaving enough space between each piece to allow for even cooking. Cook until golden brown, about 10-12 minutes on each side.
- Once cooked, transfer the chicken to a wire rack to cool slightly and allow any excess oil to drip off.
Notes
For a gluten-free option, use gluten-free flour. Use air frying methods for a healthier alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg