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Classic Southern Fried Chicken

A close-up shot of a pile of golden-brown, crispy fried chicken pieces on a white plate.
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Achieve perfectly crispy, golden-brown fried chicken with juicy, flavorful meat using this classic Southern-style recipe. Master the art of home-cooked fried chicken that rivals your favorite restaurants.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 1/2 pounds chicken pieces (such as thighs, drumsticks, and breasts)
  • 2 cups buttermilk
  • 2 large eggs
  • Vegetable oil, for frying

Instructions

  1. In a shallow dish, whisk together the flour, salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder.
  2. In another shallow dish, whisk together the buttermilk and eggs.
  3. Dip each piece of chicken into the buttermilk mixture, ensuring it is fully coated.
  4. Dredge each buttermilk-coated chicken piece in the seasoned flour mixture, pressing gently to ensure the flour adheres well. Place the floured chicken on a wire rack and let it sit for 10-15 minutes to allow the coating to set.
  5. Pour enough vegetable oil into a large cast-iron skillet or Dutch oven to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  6. Carefully place a few pieces of chicken into the hot oil, being careful not to overcrowd the skillet. Fry the chicken for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  7. Remove the fried chicken from the skillet and place it on a clean wire rack set over a baking sheet to drain any excess oil.
  8. Repeat with the remaining chicken pieces.
  9. Serve hot.

Notes

  • For extra crispy skin, you can double-coat the chicken: dip in buttermilk, then flour, then back into buttermilk, and finally into flour again.
  • Ensure your oil is at the correct temperature before frying. Too low and the chicken will be greasy; too high and it will burn before cooking through.
  • You can adjust the cayenne pepper to control the level of spice.

Nutrition

Find it online: https://kingscook.com/fried-chicken-recipe-secret-revealed/