Southern Fried Chicken Recipe
Buttermilk marinated, fried golden brown.
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
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, and paprika. Whisk until well blended.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
Preparing the Breading
- 3
Mix Dry Ingredients
In a separate bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and paprika. Stir until evenly mixed.
Frying the Chicken
- 4
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).
- 5
Bread the Chicken
Remove each piece of chicken from the marinade, allowing excess to drip off. Dredge the chicken in the flour mixture, pressing lightly to adhere. Shake off any excess flour.
- 6
Fry the Chicken
Carefully place the breaded chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- 7
Drain the Chicken
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain any excess oil.