A plate of crispy Southern fried chicken with golden breading, served alongside dipping sauces and garnished with fresh parsley.

Crispy Southern Fried Chicken Recipe: The Best Sauce-Paired Chicken Recipes

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Introduction

Southern fried chicken is a comfort food classic that never fails to impress. With its irresistibly crispy coating and tender, juicy meat, this recipe is a favorite in kitchens everywhere. Paired with the right sauces, it becomes even more mouthwatering. In this blog, we’ll explore how to make the perfect Southern fried chicken, discuss its ideal preparation time, and share tips for nailing that perfect crunch every time.

Ingredients

Main Ingredients

A colorful display of fresh ingredients on a wooden countertop, featuring vegetables, spices, and cooking tools with "Main Ingredients" written in bold orange text above
A vibrant collection of fresh produce, spices, and cooking tools, highlighting the key ingredients for any delicious recipe.
  1. 8 pieces of chicken (drumsticks, thighs, or wings)
  2. 2 cups of buttermilk
  3. 2 cups of all-purpose flour
  4. 1 teaspoon of paprika
  5. 1 teaspoon of garlic powder
  6. 1 teaspoon of onion powder
  7. 1 teaspoon of cayenne pepper (optional, for heat)
  8. 1 teaspoon of salt
  9. 1 teaspoon of black pepper

For Frying

  1. Vegetable oil or peanut oil (enough to fill your skillet 2-3 inches deep)

Optional Dipping Sauces

  1. Classic honey mustard
  2. Spicy buffalo sauce
  3. Creamy ranch dressing

Instructions

1. Marinate the Chicken

  • Place the chicken pieces in a large bowl and cover them with buttermilk.
  • Add a pinch of salt and pepper, then refrigerate for at least 2 hours (or overnight for deeper flavor).

2. Prepare the Coating

  • In a shallow dish, mix the flour with paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  • Remove the chicken from the buttermilk, allowing the excess to drip off, and coat each piece thoroughly in the flour mixture.

3. Fry the Chicken

  • Heat the oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
  • Fry the chicken in small batches for 10-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).

4. Drain and Serve

  • Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess grease.
  • Serve hot with your favorite dipping sauces.

Preparation and Cooking Time

1. Preparation Time

  • Marinating: 2 hours (or overnight)
  • Coating: 10 minutes

2. Cooking Time

  • Frying: 10-15 minutes per batch

3. Total Time

  • 2 hours 30 minutes (with marinating)

Tips for Perfect Fried Chicken

1. Use Buttermilk for Tenderness

Buttermilk not only tenderizes the chicken but also helps the flour coating stick better, giving a perfect crunch.

2. Don’t Crowd the Pan

Fry the chicken in small batches to maintain the oil’s temperature and ensure even cooking.

3. Check the Oil Temperature

Use a thermometer to keep the oil consistently at 350°F (175°C) for the crispiest results.

4. Rest the Chicken Before Serving

Allow the chicken to rest for a few minutes after frying. This helps the juices redistribute for moist, flavorful meat.

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