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Southern Fried Chicken

This Southern Fried Chicken recipe combines marinating in buttermilk with a double dredge technique to achieve the perfect crunchy and juicy result that makes every bite irresistible.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the marinade
  • 4 pieces Bone-in chicken pieces
  • 2 cups Buttermilk Can substitute with regular milk mixed with lemon juice or vinegar.
  • 1 tablespoon Dijon mustard For deeper flavor.
  • 1 teaspoon Kosher salt
  • 1 teaspoon Black pepper
For the dredge
  • 1 cup All-purpose flour Season well.
  • 1/4 cup Cornstarch For a lighter, crispier crust.
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1/4 teaspoon Cayenne pepper Optional for heat.

Method
 

Marinate the Chicken
  1. In a bowl, whisk together the buttermilk, Dijon mustard, salt, and spices.
  2. Soak the chicken pieces in the marinade, cover, and refrigerate for at least 1 hour, preferably overnight.
Prepare the Dredge
  1. In a separate bowl, combine flour, cornstarch, and seasonings.
  2. Prepare a wire rack to rest the dredged chicken.
Double Dredge the Chicken
  1. Remove chicken from the marinade and shake off excess buttermilk.
  2. Coat in the seasoned flour, then dip back into the buttermilk, and coat with flour again.
  3. Place on wire rack and let rest for 10 minutes.
Fry the Chicken
  1. Heat oil in a deep pot to 325-350°F (163-177°C).
  2. Carefully add chicken pieces to the hot oil, ensuring not to overcrowd the pot.
  3. Fry in batches, cooking until golden brown and internal temperature reaches 165°F (74°C).
  4. Let rest on a wire rack to maintain crispiness.

Notes

Let the chicken rest for 10 minutes after frying for juicier meat. Use a thermometer for best results.