Southern Fried Chicken

A buttermilk soak for juicy meat, a well-seasoned flour dredge for a craggy crust, and steady oil at 325 to 350°F.

Prep

30 min

Cook

30 min

Total

5 hr

incl. 4 hr marinating

Yield

4 servings

Ingredients

For the marinade:
1 whole chicken (3½ to 4 lb), cut into 8 pieces
2 cups buttermilk
1 tbsp hot sauce
2 tsp kosher salt
For the dredge:
2 cups all-purpose flour
1 tbsp kosher salt
2 tsp black pepper
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
Peanut or vegetable oil, for frying (about 6 cups)

Method

Combine the buttermilk, hot sauce and salt in a large bowl. Add the chicken, cover and refrigerate at least 4 hours or overnight.
Whisk the dredge ingredients in a shallow dish. Lift each piece from the buttermilk, let the excess drip off and press it firmly into the flour on all sides.
Set the coated chicken on a wire rack for 10 minutes so the coating sets.
Pour oil 1 inch deep into a large cast-iron skillet or Dutch oven and heat to 350°F (175°C).
Fry in batches without crowding, starting with thighs and drumsticks. Turn every few minutes and keep the oil between 300 and 325°F (150 to 165°C) once the chicken is in. Cook 12 to 15 minutes, until breasts reach 165°F (74°C) and dark meat reaches 175°F (79°C).
Drain on a clean rack set over a sheet pan and sprinkle with a pinch of salt while hot.

Kitchen note

Use a thermometer. The oil temperature drops when the chicken goes in, so adjust the heat to keep it steady.

Where it comes from

Scottish frying and West African seasoning met in Southern kitchens. Enslaved cooks shaped fried chicken into the dish we know.