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Southern Fried Chicken Recipe Easy Crispy Buttermilk Crunch Perfection

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A classic Southern fried chicken recipe featuring a buttermilk marinade for juicy, tender meat and a crispy, flavorful crust. Perfect for family dinners and gatherings, this easy recipe delivers restaurant-quality fried chicken at home.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
  • 2 cups buttermilk (store-bought or homemade with 2 cups milk + 1 tbsp lemon juice or vinegar)
  • 2 cups all-purpose flour
  • 1 tsp salt (for marinade)
  • ½ tsp black pepper (for marinade)
  • Pinch of cayenne pepper (for marinade)
  • 1 tsp salt (for flour mixture)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper (for flour mixture)
  • ½ tsp dried thyme
  • Pinch of cayenne pepper (for flour mixture)
  • Vegetable oil or peanut oil for frying
  • Optional: pinch of sugar in marinade, smoked paprika for deeper smoky flavor

Instructions

  1. Marinate the chicken: In a large bowl, pour 2 cups of buttermilk over 2 lbs of bone-in, skin-on chicken pieces. Add 1 tsp salt, ½ tsp black pepper, and a pinch of cayenne pepper. Stir gently to coat all pieces. Cover and refrigerate for at least 4 hours, ideally overnight.
  2. Prepare the coating: In another large bowl, mix 2 cups all-purpose flour with 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper, ½ tsp dried thyme, and a pinch of cayenne pepper. Stir well to combine.
  3. Heat the oil: Pour about 2 inches of vegetable or peanut oil into a heavy skillet or Dutch oven. Heat over medium-high to 350°F (175°C). Use a thermometer for accuracy.
  4. Coat the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly. For extra crunch, double dredge by dipping back into buttermilk briefly and then flour again.
  5. Fry the chicken: Carefully place coated chicken pieces into hot oil without overcrowding. Fry in batches if needed. Cook for 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
  6. Drain and rest: Transfer fried chicken to a wire rack over a baking sheet to drain excess oil. Let rest for 5 minutes before serving.

Notes

Maintain oil temperature at 350°F (175°C) for crispy crust and juicy meat. Avoid overcrowding the pan to prevent soggy chicken. Double dredging creates extra crunch. Use a wire rack to drain instead of paper towels to keep crust crisp. For gluten-free, substitute flour with gluten-free blend; for dairy-free, substitute buttermilk with coconut milk plus lemon juice.

Nutrition

Keywords: Southern fried chicken, buttermilk fried chicken, crispy fried chicken, easy fried chicken recipe, comfort food, soul food

Find it online: https://pokirecipes.com/southern-fried-chicken-recipe-easy-crispy-buttermilk-crunch-perfection/