Southern Fried Chicken

This Southern Fried Chicken has a crispy, golden crust and juicy, tender meat seasoned to perfection. It's a classic Southern favorite that's always a welcome addition to the supper table!

Course Main Course, Poultry

Cuisine American, Southern

Keyword best-southern-fried-chicken-recipe, southern-fried-chicken

Prep Time 20

Cook Time 25

RestingTime 10

Total Time 55

Servings servings

Calories 714kcal

Author Melissa Sperka

Ingredients

1 whole fryer chicken cut into 8 pieces
3 1/2 tsp seasoned salt divided use
2 tsp freshly ground black pepper divided use
3 cups buttermilk divided use
3 cups all purpose flour
1/2 cup cornstarch
1 tsp garlic powder or granulated garlic
1 tsp onion powder
1 tsp paprika
3 large eggs
1 tsp hot sauce
6-8 cups vegetable or peanut oil for frying

Instructions

Season raw chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish or large bowl and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.
30 Minutes Before Frying: Remove chicken from buttermilk marinade, discarding the marinade.
On a plate or shallow dish use a whisk to sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika.
In a large shallow bowl whisk together the eggs, 1/2 tsp seasoned salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce.
Dredge chicken pieces first in flour then into the egg wash, then back into the flour mixture again. Gently shake off any excess.
Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set the breading.
Frying Chicken: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe wire rack. Set aside.
Fill a 12-inch cast iron skillet about 1/3 full with oil fitted with a fry thermometer. Heat to 350°F. Carefully lower chicken pieces into the oil.
Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F with an instant read thermometer. Turn carefully using tongs to avoid splatters.
Place chicken pieces onto the prepared pan to drain excess oil. Keep warm in the oven between batches.
Rest for 10 minutes before serving.

Notes

Flour - You could use self rising flour in place of all purpose flour. When doing so, omit 1/2 teaspoon of salt.
Herbs - You can add any dry herbs that you enjoy to expand the flavor profile. Dried oregano, chives rosemary, Italian seasoning or parsley.
Seasonings - You could use plain salt in place of seasoned salt. This will change the taste, as seasoned salt includes additional seasonings for flavor.
Chicken - You can use this same recipe to make only wings or drumsticks, chicken thighs or split chicken breasts.

Nutrition