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Southern Fried Chicken

@arecipe.bsky.social

Buttermilk-brined chicken in a craggy, well-seasoned crust, fried until deep golden and shatteringly crisp with juicy meat inside.

Prep 00:15
Cook 00:30
Total 00:45
Yield 10

Ingredients

  • 1.8 kg/ 3.6lb bone in, skin on small thighs (< 200g/7oz), drumsticks, whole wings, breast (< 200g/7oz) ((Note 1))
  • 1 cup buttermilk ((Note 2 for sub))
  • 1 tbsp salt
  • 1 egg
  • 2 1/4 cups flour (, plain / all purpose)
  • 3/4 cup corn flour / cornstarch
  • 3 tsp salt
  • 3/4 tsp celery salt
  • 1.5 tbsp black pepper ((Note 2))
  • 1.5 tsp sweet paprika ((ie. not hot or smoked))
  • 1/2 tsp cayenne pepper (, optional)
  • 1.5 tsp onion powder
  • 3 tsp garlic powder
  • 1 tsp mustard powder
  • 3/4 tsp ginger powder
  • 1.5 tsp dried thyme
  • 1.5 tsp dried oregano
  • 1.5 - 2 litres / quarts vegetable oil ((or canola or peanut, Note 8 for re-use))

Instructions

  1. 1
    Mix the buttermilk marinade and massage it into the chicken; refrigerate 12-24 hours.
  2. 2
    Whisk the flour, cornstarch and seasonings, then rub in a few spoons of marinade to form crunchy lumps.
  3. 3
    Heat oil to 350°F in a heavy pot.
  4. 4
    Dip each piece in marinade, then press firmly into the flour to coat well.
  5. 5
    Fry in batches, undisturbed for the first 2 minutes; cook thighs and drumsticks about 8 minutes (breast about 6), until deep golden and cooked through.
  6. 6
    Drain and keep warm in a low oven while you fry the rest.
Category
Dinner
Cuisine
American

Recipe Attribution

RecipeTin Eats
recipetineats.com/fried-chicken/