Southern Fried Chicken Recipe
Crispy fried chicken served with two sides.
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
Breading
Frying
Sides (Optional)
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Whisk until well combined.
- 2
Marinate the Chicken
Add the chicken pieces to the buttermilk mixture. Ensure the chicken is fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Breading the Chicken
- 3
Prepare the Breading
In a separate bowl, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
- 4
Coat the Chicken
Remove the chicken from the marinade and allow excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Place the breaded chicken on a wire rack and let it rest for 15 minutes.
Frying the Chicken
- 5
Heat the Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 6
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil. Do not overcrowd the pan. Fry for about 10-12 minutes per side, or until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 7
Drain and Rest
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.
Preparing the Sides (Optional)
- 8
- 9