Southern Fried Chicken
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Classic Southern fried chicken with a simple buttermilk soak and seasoned flour coating. Crispy, golden, and juicy, perfect for a comforting meal.
Ingredients
- 907 g chicken pieces rinsed and trimmed of fat
- 946 ml buttermilk
- 4.93 ml poultry seasoning
- 9.86 ml kosher salt divided
- 9.86 ml garlic powder divided
- 9.86 ml onion powder divided
- 4.93 ml ground black pepper
- 355 ml all-purpose flour
- 4.93 ml smoked paprika
- 4.93 ml ground white pepper
- 473 ml canola or corn oil for deep-frying
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 335 mg
- Iron: 4.1 mg
- Magnesium: 111 mg
- Phosphorus: 776 mg
- Potassium: 1257 mg
- Zinc: 3.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 946 ml buttermilk
- 4.93 ml poultry seasoning
- 4.93 ml ground black pepper
- 355 ml all-purpose flour
- 4.93 ml smoked paprika
- 4.93 ml ground white pepper
Prepare
- 907 g chicken pieces, rinsed and trimmed of fat
- 9.86 ml kosher salt, divided
- 9.86 ml garlic powder, divided
- 9.86 ml onion powder, divided
- 473 ml canola or corn oil, for deep-frying
Let's Cook
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Step 1.
In a large bowl, combine the chicken pieces with 4 to 6 cups of buttermilk, ensuring the chicken is fully submerged. Cover the bowl and refrigerate for 3 to 4 hours to tenderize and flavor the chicken.
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Step 2.
After soaking, drain the buttermilk from the chicken but do not rinse it. In the same bowl, season the chicken with 1 teaspoon poultry seasoning, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon ground black pepper. Rub the seasonings all over the chicken, then set the bowl aside.
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Step 3.
In a separate large bowl, combine 1½ cups all-purpose flour with the remaining seasonings: 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 teaspoon ground white pepper. Mix well.
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Step 4.
Coat the seasoned chicken pieces with the seasoned flour mixture, pressing the flour onto the chicken to adhere. Repeat the coating process a second time for a thicker crust. Shake off any excess flour and place the coated chicken on a plate.
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Step 5.
In a deep-frying pan or deep fryer, heat 2 cups of canola or corn oil to 360°F (182°C). Carefully add the chicken pieces in a single layer without overcrowding. Deep-fry for 10 to 15 minutes, turning occasionally, until golden brown and cooked through (no blood when pierced to the bone).
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Step 6.
Remove the chicken pieces from the oil and let them rest on a wire rack or paper towels for 5 minutes before serving.