Southern Fried Chicken

★ 3.8 · Advanced

Buttermilk-soaked and double-dredged for maximum crunch, this Southern fried chicken has a deeply seasoned, shatteringly crisp crust and juicy meat inside. It takes patience but the payoff is worth every minute.

30 minPrep Time

30 minCook Time

780 minTotal Time

6 servings (about 12 pieces)Yield

Why You'll Love This

Shatteringly crisp, well-seasoned crust
Buttermilk brine keeps the meat juicy
Classic Southern technique, worth the time

Ingredients

1whole chicken (3.5 to 4 lb), cut into 8 to 10 pieces
2 cupsbuttermilk
1 tablespoonhot sauce
1 tablespoonkosher salt, divided
2 cupsall-purpose flour
1 tablespoonpaprika
2 teaspoonsgarlic powder
2 teaspoonsonion powder
1 teaspooncayenne pepper
1 teaspoonblack pepper
1 teaspoonbaking powder
2large eggs
2 tablespoonswater
6 cupsvegetable oil, for frying

Nutrition (estimated per serving)

520Calories

34gProtein

30gFat

26gCarbs

1gFiber

780mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

In a large bowl or zip-top bag, combine the buttermilk, hot sauce, and 1 teaspoon of the salt. Add the chicken pieces, submerge fully, cover, and refrigerate for at least 4 hours or up to overnight.
When ready to cook, set up a dredging station: in a large shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne, black pepper, baking powder, and remaining 2 teaspoons salt.
In a second dish, whisk the eggs with the water.
Remove a piece of chicken from the buttermilk, letting excess drip off, and dredge it in the seasoned flour, pressing firmly so the coating sticks.
Dip the floured chicken into the egg wash, then back into the flour a second time, pressing again for a thick, craggy crust. Repeat with all pieces and set on a wire rack.
Let the coated chicken rest at room temperature for 15 to 20 minutes; this helps the coating adhere during frying.
Pour the vegetable oil into a large heavy pot or Dutch oven to a depth of about 2 inches and heat over medium heat to 325F, using a deep-fry or candy thermometer to monitor.
Working in batches of 3 to 4 pieces so the pot is not crowded, carefully lower the chicken into the hot oil.
Fry dark meat pieces (thighs, drumsticks) for 14 to 16 minutes and white meat pieces (breasts, wings) for 12 to 14 minutes, turning every few minutes for even browning, and keeping the oil temperature between 300F and 325F.
The chicken is done when the crust is deep golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) reads 165F.
Transfer the fried chicken to a clean wire rack set over a baking sheet (not paper towels, which trap steam and soften the crust) and let rest for 5 minutes before serving.
Let the oil return to 325F between batches before frying the next group of pieces.

Tips

Double-dredging (flour, egg, flour again) is what creates the thick, craggy crust that stays crisp; do not skip the second flour coat.
Keep a thermometer in the oil at all times; if the oil is too cool the crust turns greasy, and if it is too hot the outside burns before the inside cooks through.