Can I use regular milk instead of buttermilk?

Buttermilk is preferred because its acidity helps tenderize the chicken. If you don't have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to each cup of regular milk and letting it sit for 5-10 minutes before using.

Why is my coating falling off during frying?

This usually happens when the oil isn't hot enough or when the chicken goes directly from the refrigerator to the flour coating. Make sure your oil is at the proper temperature, and let the chicken sit at room temperature for about 30 minutes before coating and frying.

Can I use a different oil for frying?

Absolutely! While peanut oil is traditional and has a high smoke point, you can substitute vegetable oil, canola oil, or shortening. Each will impart a slightly different flavor, but all work well for frying.

How do I know when the chicken is done without a thermometer?

When pierced with a fork, the juices should run clear, not pink. For bone-in pieces, you can also check that the meat near the bone is no longer pink. However, a thermometer is the most reliable method to ensure chicken reaches the safe temperature of 165°F.

The Best Southern Fried Chicken Recipe

Name: The Best Southern Fried Chicken Recipe
Prep time: 8 h 10 min
Cook time: 14 min
Total time: 8 h 24 min
Cuisine: Southern
Ingredients: 1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken); 2 teaspoons kosher salt; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 cups buttermilk; 2 Tablespoons hot sauce; 2 cups all-purpose flour; 1 cup cornstarch; 2 teaspoons kosher salt; 2 teaspoons paprika; 2 teaspoons black pepper; Peanut oil (for frying); Flaked salt (optional, for serving)

Description

This Southern Fried Chicken is crispy on the outside, juicy on the inside, and packed with flavor thanks to a buttermilk marinade infused with garlic and onion powder. Fried to golden perfection, this recipe is a must-have comfort food for any occasion.

Ingredients

Units Scale

For the Chicken

1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 cups buttermilk
2 Tablespoons hot sauce

For the Coating

2 cups all-purpose flour
1 cup cornstarch
2 teaspoons kosher salt
2 teaspoons paprika
2 teaspoons black pepper

For Frying

Peanut oil (for frying)
Flaked salt (optional, for serving)

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Instructions

Prepare the Chicken
Place the chicken pieces in a large bowl. Sprinkle with 2 teaspoons of kosher salt, garlic powder, and onion powder. Toss the chicken to ensure it is evenly coated with the spices.
Marinate the Chicken
Pour the buttermilk and hot sauce over the chicken. Stir to combine everything well. Cover the bowl with plastic wrap and refrigerate the chicken for at least 2 hours, or preferably overnight, to allow the flavors to develop.
Prepare the Coating Mix
In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, kosher salt, paprika, and black pepper. This mixture will create a crispy, flavorful coating for your chicken.
Preheat the Oil
Fill your deep fryer or Dutch oven with peanut oil and preheat to 325°F. If using a cast iron skillet, monitor the heat carefully, as it can heat quickly. Be cautious of the oil temperature to avoid over-browning the chicken.
Coat the Chicken
Remove the chicken from the marinade, allowing the excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring it is well-coated. Shake off any extra coating and let the coated chicken rest for a few minutes until the coating looks slightly pasty.
Fry the Chicken
Carefully add 3 to 4 pieces of chicken into the preheated oil at a time to avoid overcrowding. Fry until golden brown, turning occasionally. The chicken is done when it reaches an internal temperature of 165°F. Fry dark meat for approximately 12–14 minutes and white meat for about 8–10 minutes.
Serve the Chicken
Once the chicken is cooked, place it on a paper towel-lined tray to drain excess oil. Sprinkle with flaked salt for extra flavor, if desired. Repeat with all remaining pieces. Serve warm and enjoy!

Notes

Allow the chicken to rest after dredging so the coating adheres better during frying.
Use a meat thermometer to ensure the chicken is fully cooked (165°F internally). This avoids dry or undercooked chicken.
Dark meat takes longer to fry compared to white meat, so plan accordingly when frying in batches.
Peanut oil is ideal for frying because of its high smoke point, but you can use any other neutral oil like vegetable or canola oil.

Nutrition

Serving Size: 1 piece (approximate)
Calories: 450
Sugar: 2g
Sodium: 850mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg