American
Crispy Southern Fried Chicken
Southern fried chicken with buttermilk marinade, seasoned flour, crisp craggy crust, and juicy bone-in pieces.
6 servings · 45 minutes prep · 35 minutes cook
Ingredients
Chicken
- 1 4-lb whole chicken, cut into 10 pieces
- 2 cups buttermilk
- 1/4 cup hot sauce
- 2 tbsp kosher salt
- 1 tsp black pepper
Dredge
- 2 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 6 cups avocado oil, for frying
Directions
Marinate, Dredge, and Fry
- Whisk buttermilk, hot sauce, salt, and black pepper. Add chicken, cover, and refrigerate for 12 hours.
- Mix flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne.
- Drain chicken, dredge firmly in the flour mixture, rest for 10 minutes, then dredge again for a craggy crust.
- Heat oil in a Dutch oven to 325F. Fry dark meat first until deeply golden and 175F inside, 14-16 minutes.
- Fry breast pieces and wings until golden and the breast reaches {{temperature:165°F}}, 10-12 minutes.
- Drain on a wire rack and rest for 10 minutes before serving.
