Southern Fried Chicken Recipe
Buttermilk marinated chicken fried to golden perfection.
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.
Marinade
Chicken
Dredging Mixture
Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine the buttermilk, hot sauce, salt, black pepper, garlic powder, and onion powder. Whisk until well blended.
- 2
Preparing for Frying
- 3
Prepare the Dredging Mixture
In a separate large bowl, mix together the all-purpose flour, cornstarch, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper until evenly combined.
- 4
Dredge the Chicken
Remove the chicken pieces from the marinade and let excess liquid drip off. Dredge each piece in the flour mixture, ensuring it is well coated. Shake off any excess flour and set aside on a wire rack.
Frying the Chicken
- 5
- 6
Fry the Chicken
Carefully add the dredged chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry for about 12-15 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).
- 7
Drain and Serve
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve hot.
