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Crispy Classic Southern-Style Fried Chicken Recipe

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4.2 from 11 reviews

This authentic Southern-style Crispy Fried Chicken recipe delivers juicy, tender meat with an irresistibly crunchy, flavorful crust. Brined in spicy buttermilk for up to 24 hours, the chicken pieces are coated in a seasoned flour and cornstarch dredge before being perfectly fried to golden-brown perfection. This method ensures the ultimate crispy outside and moist inside, making it a classic comfort food favorite.

  • Total Time: 4 hours 50 minutes
  • Yield: 6 servings

Ingredients

Buttermilk Brine

  • 6 chicken thighs, skin-on, bone-in
  • 6 chicken drumsticks, skin-on, bone-in
  • 3 cups buttermilk
  • 1/2 cup Frank’s RedHot Cayenne Pepper Sauce
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Dredging Mixture

  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 1 quart vegetable oil, for frying

Instructions

  1. Prepare the Chicken: Pat the chicken thighs and drumsticks dry with paper towels to remove any excess moisture and trim off any excess loose skin for even frying and better breading adhesion.
  2. Brine the Chicken: In a large bowl, combine the buttermilk, Frank’s RedHot Cayenne Pepper Sauce, salt, and black pepper. Submerge the chicken pieces fully in this spicy buttermilk brine, cover with plastic wrap, and refrigerate for at least 4 hours, up to 24 hours to maximize flavor and tenderness.
  3. Heat the Oil: When ready, pour vegetable oil into a heavy large skillet to a depth of 3/4 to 1 inch. Heat the oil to 350°F (175°C), monitoring with a thermometer to maintain temperature during frying.
  4. Make the Dredging Mixture: In a shallow dish or resealable bag, combine all-purpose flour, cornstarch, salt, paprika, onion powder, garlic powder, dried oregano, dried basil, white pepper, and cayenne pepper. Mix thoroughly to distribute seasonings evenly.
  5. Bread the Chicken: Remove one chicken piece at a time from the brine, allowing excess liquid to drip off. Fully coat the piece in the dredging mixture, pressing lightly to adhere, then shake off extra coating.
  6. Fry the Chicken: Carefully place 3 to 4 pieces at a time into the hot oil without crowding. Fry for about 14 minutes, turning halfway through to promote even browning. Maintain the oil temperature between 300°F and 350°F, adjusting heat as necessary. Ensure internal temperature reaches 165°F (74°C) for white meat and 172–175°F for dark meat.
  7. Drain and Keep Warm: Use tongs to remove cooked chicken and place on a wire rack over a baking sheet to drain excess oil. Optionally keep warm in a 200°F (93°C) oven while frying remaining pieces.
  8. Rest and Serve: Allow the fried chicken to rest for at least 10 minutes before serving to let juices redistribute and the coating set perfectly.

Notes

  • Maintaining oil temperature between 300°F and 350°F is crucial for crispy, non-greasy fried chicken.
  • Brining the chicken in buttermilk and hot sauce adds flavor and tenderness while preventing dryness.
  • Do not overcrowd the pan to avoid lowering the oil temperature and soggy crust.
  • Allowing chicken to rest after frying enhances juiciness and finishes crisping the crust.
  • Use a thermometer to check doneness: 165°F for white meat, 172–175°F for dark meat ensures safe but juicy results.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Southern American

Find it online: https://dishiary.com/crispy-classic-southern-style-fried-chicken-recipe/