Classic Southern Fried Chicken

Classic Southern Fried Chicken ingredients

• 8 count chicken pieces
• 2 cups buttermilk
• 1 tbsp hot sauce
• 2 cups all-purpose flour
• 0.25 cup cornstarch
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 0.5 tsp cayenne pepper
• 2 tsp kosher salt
• 1 tsp black pepper
• 6 cups peanut oil or vegetable oil

How to make Classic Southern Fried Chicken

1. Thoroughly clean and pat the chicken pieces dry with paper towels. In a large bowl or resealable plastic bag, combine 2 cups buttermilk and 1 tablespoon hot sauce.
2. Add the chicken pieces to the buttermilk mixture, ensuring all pieces are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, allowing the buttermilk to tenderize the chicken.
3. In a large, shallow dish, whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper (if using), 2 teaspoons kosher salt, and 1 teaspoon black pepper until well combined.
4. Remove the chicken from the buttermilk, allowing excess liquid to drip off but not wiping it dry. Dredge each piece of chicken thoroughly in the flour mixture, pressing firmly to ensure a thick, even coating. Place coated chicken on a wire rack set over a baking sheet and let it rest for 15-20 minutes at room temperature, which helps the coating adhere.
5. Pour 6 cups peanut oil or vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring the oil is at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
6. Carefully add 3-4 pieces of chicken to the hot oil, ensuring not to overcrowd the pot, which would lower the oil temperature significantly. Maintain the oil temperature between 325-350°F (160-175°C) throughout the frying process.
7. Fry the chicken pieces for 6-8 minutes per side, using tongs to carefully turn them, until they achieve a deep golden brown crust. Continue frying until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) on a meat thermometer. Thighs and drumsticks will typically require a longer frying time than breasts.
8. Transfer the cooked chicken to a clean wire rack set over a baking sheet lined with paper towels to drain excess oil. Allow it to rest for at least 5 minutes before serving to ensure juiciness. Repeat with remaining chicken pieces, ensuring the oil returns to the proper temperature between batches.

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