The Best Crispy Homemade Southern Fried Chicken
The Best Crispy Homemade Southern Fried Chicken
Introduction
There's nothing quite like the irresistible crunch of perfectly fried chicken, and our recipe for "The Best Crispy Homemade Southern Fried Chicken" delivers exactly that – a golden-brown, shatteringly crisp exterior yielding to incredibly juicy, tender, and flavorful meat. This isn't just a meal; it's a comforting journey straight to the heart of Southern hospitality. We'll guide you through every step, from a flavor-packed buttermilk brine to the secret for that flawless, crispy coating, ensuring a fried chicken experience that will have everyone asking for seconds. Get ready to master this classic and bring true comfort food to your table!
Ingredients
- For the Chicken:
- 3-4 pounds bone-in, skin-on chicken pieces (e.g., 2 breasts, 2 thighs, 2 drumsticks, 2 wings), patted dry
- For the Buttermilk Brine:
- 4 cups buttermilk
- 2 tablespoons hot sauce (like Frank's RedHot)
- 1 tablespoon salt
- 1 teaspoon black pepper
- For the Dry Dredge:
- 3 cups all-purpose flour
- ½ cup cornstarch (for extra crispness)
- 1 tablespoon baking powder (for lightness)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper (adjust to your spice preference)
- For Frying:
- 6-8 cups vegetable oil, peanut oil, or shortening (enough to fill your pot about 1.5-2 inches deep)
- Optional: Flaky sea salt, for sprinkling after frying
Instructions
- Step 1: Brine the Chicken. In a large bowl or resealable bag, whisk together the buttermilk, hot sauce, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
- Step 2: Prepare the Dredge. In a large, shallow dish or bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper until well combined. This is your dry dredge.
- Step 3: First Dredge and Rest. Remove the chicken pieces from the buttermilk brine, allowing any excess liquid to drip off. Do not rinse. One piece at a time, thoroughly coat the chicken in the dry dredge, pressing firmly to ensure the flour mixture adheres well. Place the coated chicken pieces on a wire rack set over a baking sheet. Allow the chicken to rest at room temperature for at least 20-30 minutes. This crucial step helps the coating stick and prevents it from falling off during frying.
- Step 4: Prepare for Frying. In a large, heavy-bottomed pot or cast iron skillet, pour in the oil to a depth of 1.5-2 inches. Heat the oil over medium-high heat until it reaches 325-350°F (160-175°C). Use a deep-fry thermometer to monitor the temperature accurately.
- Step 5: Fry the Chicken. Carefully lower 2-3 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which would lower the oil temperature too quickly. Fry the chicken for about 6-8 minutes per side, turning once, until deeply golden brown and cooked through. Breasts and thighs may take 12-16 minutes total, while drumsticks and wings might take 8-12 minutes. The internal temperature should reach 165°F (74°C).
- Step 6: Drain and Season. As each batch finishes, carefully remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with flaky sea salt, if desired.
- Step 7: Serve. Allow the chicken to rest for a few minutes before serving. Enjoy your incredibly crispy and juicy homemade Southern fried chicken hot and fresh!
Pro Tips & Notes
- Brining is Essential: Don't skip the buttermilk brine! It tenderizes the chicken, infuses it with flavor, and helps keep it incredibly juicy, even through the frying process.
- Resting the Coated Chicken: This is a game-changer! Allowing the coated chicken to rest for 20-30 minutes at room temperature before frying gives the flour mixture time to hydrate and adhere to the chicken, preventing the coating from sloughing off in the hot oil.
- Maintain Oil Temperature: Use a reliable deep-fry thermometer. Starting around 350°F (175°C) and letting it settle to 325-335°F (160-168°C) once chicken is added is ideal. Too cool, and the chicken will be greasy; too hot, and it will burn before cooking through.
- Don't Overcrowd the Pot: Fry in batches. Overcrowding drops the oil temperature significantly, leading to soggy, oily chicken. Give each piece space to fry properly.
- Cornstarch and Baking Powder: The addition of cornstarch to the flour dredge is the secret weapon for that extra-crispy, almost shattering crust. Baking powder helps make the coating light and airy, not heavy or dense.
- Use a Heavy-Bottomed Pot: Cast iron skillets or Dutch ovens are excellent as they retain heat well, which is crucial for even frying.
Nutrition Facts (per serving)
- Calories: 450-550
- Protein: 35-45g
- Fat: 35-45g
- Saturated Fat: 8-12g
- Carbohydrates: 15-20g
- Sodium: 600-800mg
Frequently Asked Questions
- Q: Can I bake this chicken instead of frying? A: While the method of baking won't give you the same authentic, deep-fried crispiness, you can oven-fry for a healthier alternative. After dredging, bake on a wire rack at 400°F (200°C) for 35-50 minutes, flipping once, until golden and cooked through.
- Q: What is the best oil for frying chicken? A: Oils with a high smoke point and neutral flavor are best. Peanut oil, vegetable oil, canola oil, or shortening are excellent choices. Avoid olive oil or butter for deep frying.
- Q: How do I store and reheat leftover fried chicken? A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat and maintain crispiness, place chicken on a wire rack over a baking sheet in a preheated oven at 375°F (190°C) for 15-20 minutes, or use an air fryer until heated through and crispy.
- Q: My coating isn't sticking. What went wrong? A: The most common reasons are not patting the chicken dry enough before brining, not pressing the dredge firmly onto the chicken, or skipping the crucial resting step before frying. Make sure to allow that 20-30 minute rest!