Southern Fried Chicken Recipe

Prep chicken and marinade

Pat chicken breasts dry with paper towels. Using a small knife, score thickest parts once or twice to help even cooking. In a large bowl, whisk together buttermilk and hot sauce. Submerge chicken in the buttermilk mixture, cover, and refrigerate for at least 2 hours or up to overnight to tenderize and flavor.

Make seasoned flour

In a large shallow dish or rimmed baking sheet, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne (if using), and baking powder. Mix thoroughly so spices are evenly distributed.

Prepare egg wash

In a medium bowl, whisk together the eggs and milk until smooth.

Dredge the chicken

Remove one piece of chicken from the buttermilk, allowing excess to drip off. First dredge in the seasoned flour, pressing the flour onto the surface to create a thick coating. Dip into the egg wash, then immediately return to the seasoned flour for a second coating, pressing again to adhere. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust. Repeat with remaining pieces.

Heat oil

Pour oil into a deep, heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (enough to come halfway up the chicken). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour— it should sizzle steadily but not burn.

Fry the chicken

Carefully lower chicken pieces into the hot oil, skin-side down first, leaving space between pieces. Fry in batches if necessary to avoid crowding. Maintain oil temperature between 325–350°F (160–175°C). Fry bone-in breasts about 12–16 minutes, turning once partway through, until crust is deep golden brown and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). If crust browns too quickly, reduce heat slightly and cover loosely with a tented sheet of foil to finish cooking without burning.

Drain and rest

Transfer cooked chicken to a wire rack set over a baking sheet (not paper towels) to drain and keep crisp. Let rest 5 minutes before serving; internal temperature will rise slightly during rest.

Slice potatoes

Wash and peel the potatoes if you prefer (peel optional). Using a mandoline or very sharp knife, slice potatoes paper-thin (about 1.5 mm / 1/16 inch). Place slices in a large bowl of cold water as you work.

Rinse and dry

Swirl potato slices in cold water to remove surface starch. Drain and refill with fresh cold water; repeat until water runs mostly clear (2–3 rinses). Optionally add 1 tsp white vinegar in the final rinse to help promote crispness. Drain and spread slices on clean kitchen towels or paper towels; pat thoroughly dry to remove moisture (important for crisping).

Fry chips

In a wide, heavy skillet or pot, heat oil to 350–360°F (175–180°C). Fry potato slices in small batches, stirring gently to keep them separate, until pale golden and crisp, about 2–4 minutes depending on thickness. Use a slotted spoon to transfer chips to a paper towel–lined tray briefly to blot excess oil, then immediately season with fine sea salt and a little black pepper. If using the same oil as the chicken, ensure it's clean and at proper temperature.

Keep warm and crisp

If making ahead, keep chips in a single layer on a wire rack in a low oven (200°F / 95°C) for up to 20 minutes to stay warm and crisp. Do not stack or they will steam and soften.

Arrange a piece of fried chicken on each plate with a generous handful of house-made potato chips. Garnish with chopped parsley, and serve lemon wedges on the side for squeezing over the chicken. Serve immediately while chicken is hot and chips are crisp.