Southern Fried Chicken Recipe
Make Southern Fried Chicken Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Dredging Mixture
Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours or overnight for best results.
Preparing the Dredging Mixture
- 3
Mix Dry Ingredients
In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Frying the Chicken
- 4
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Dredge the Chicken
Remove the marinated chicken from the refrigerator. One piece at a time, remove excess marinade and coat each piece in the dredging mixture, pressing gently to adhere.
- 6
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil. Fry in batches to avoid overcrowding, cooking for about 12-15 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C).
- 7
Drain and Serve
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Serve hot.
