Experience the heartwarming comfort of our Classic Southern Fried Chicken. This timeless recipe delivers perfectly crispy, golden-brown chicken with a juicy, tender interior. Marinated in buttermilk and seasoned with a blend of spices, it's a dish that's sure to evoke memories of warm, family gatherings and Southern hospitality.
Preparation and Cooking Times
- Prep Time (including marination): 8 hours
- Cook Time: 30 minutes
- Total Time: 8 hours 30 minutes
Servings and Serving Size
- Serves: 4-6
- Serving Size: 2 pieces
Ingredients
- Chicken pieces (legs, thighs, breasts): 1.5 kg (3.3 pounds)
- Buttermilk: 500 ml (17 ounces)
- All-purpose flour: 300 grams (10.6 ounces)
- Paprika: 5 grams (0.18 ounces)
- Garlic powder: 5 grams (0.18 ounces)
- Onion powder: 5 grams (0.18 ounces)
- Dried thyme: 1 gram (0.03 ounces)
- Salt and pepper: to taste
- Vegetable oil: for frying
Detailed Method of Preparation
- Marinate the chicken pieces in buttermilk overnight in the refrigerator.
- Combine flour, paprika, garlic powder, onion powder, thyme, salt, and pepper in a large bowl.
- Remove chicken from buttermilk and dredge each piece in the seasoned flour mixture.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry chicken in batches until golden brown and cooked through, about 15 minutes per batch.
- Drain on paper towels and serve hot.
Tips for Culinary Success
- Ensure the chicken is at room temperature before frying for even cooking.
- Don't overcrowd the fryer or pot, as it lowers the oil temperature.
- For extra crispiness, double-dredge the chicken by dipping it again in buttermilk and flour mixture before frying.
Frequently Asked Questions (FAQs)
Can I make this recipe gluten-free? Yes, use a gluten-free flour blend in place of all-purpose flour.
How do I store leftovers? Store in the refrigerator for up to 3 days and reheat in the oven.
Can I air fry this chicken? Yes, though the texture will be different from traditional frying.