Of course. Achieving the Best Southern Fried Chicken is a rite of passage. It’s not just a recipe; it’s a technique. The goal is a shatteringly crisp, well-seasoned crust that gives way to incredibly juicy, flavorful meat.This recipe uses the classic methods—a buttermilk soak and a double-dredge—for the most authentic, crunchy, and succulent results.The Best Southern Fried ChickenThe secrets are in the brine, the seasoning, and the frying temperature.Ingredients:For the Brine/Soak:· 1 whole chicken (3-4 lbs), cut into 10 pieces (or 3-4 lbs of your favorite parts: thighs, drumsticks, breasts)· 2 cups buttermilk· 2 tablespoons hot sauce (like Crystal or Texas Pete)· 1 tablespoon saltFor the Dredge:· 2 cups all-purpose flour· ⅓ cup cornstarch (the secret for an extra-crispy, light crust)· 2 teaspoons salt· 1 teaspoon black pepper· 1 teaspoon paprika (smoked paprika is excellent here)· 1 teaspoon garlic powder· 1 teaspoon onion powder· ½ teaspoon cayenne pepper (adjust to your heat preference)· Crucial: ½ cup of the reserved buttermilk soakFor Frying:· 2-3 inches of neutral oil with a high smoke point (vegetable, canola, or peanut oil) in a large, heavy Dutch oven or cast-iron skillet· A deep-fry thermometerInstructions:The Buttermilk Soak (The day before, or at least 4 hours ahead):· In a large bowl, whisk together the buttermilk, hot sauce, and 1 tbsp salt.· Add the chicken pieces, ensuring they are fully submerged.· Cover and refrigerate for at least 4 hours, preferably overnight. This is non-negotiable for tender, flavorful chicken.The Dredge Station (30 minutes before frying):· Remove the chicken from the fridge and let it sit at room temperature for 30 minutes. This helps it cook evenly.· In a large, shallow bowl or paper bag, whisk together all the “dredge” ingredients: flour, cornstarch, and spices.· The Key Step: Remove the chicken from the buttermilk, letting the excess drip off. Reserve the buttermilk.· Dredge each piece thoroughly in the flour mixture, shaking off any excess.· Now, dip each floured piece back into the reserved buttermilk, then back into the flour mixture, pressing firmly to create a thick, craggy, shaggy coating. This “double-dredge” is what creates the iconic, ultra-crispy crust.· Place the double-dredged pieces on a wire rack set over a baking sheet while you heat the oil. Letting them rest for 10-15 minutes helps the coating adhere.Frying to Perfection:· Pour oil into your Dutch oven to a depth of 2-3 inches. Heat over medium-high heat to 325°F (163°C). Use a thermometer! The correct temperature is vital.· Work in batches to avoid overcrowding. Gently lower the chicken into the hot oil, skin-side down, starting with the dark meat (thighs and drumsticks), as they take longer to cook (about 12-14 minutes).· Fry for 6-7 minutes per side, until the crust is a deep golden brown. The white meat (breasts, wings) will take 10-12 minutes total.· The chicken is done when the internal temperature reaches 165°F (74°C) for white meat and 175°F (79°C) for dark meat. If the crust is brown but the chicken isn’t done, remove it and finish in a 350°F (175°C) oven on a wire rack.The Rest:· As the chicken finishes, place it on a clean wire rack set over a baking sheet. Do not place it on paper towels. The rack keeps the bottom crust crispy.· Let it rest for at least 10 minutes before serving. This allows the juices to redistribute.Pro Tips for the Absolute Best Results:· The Oil Temperature is Everything: Too hot, and the outside burns before the inside cooks. Too cool, and the chicken will be greasy. Maintain 325°F.· Use a Heavy Pot: Cast iron is ideal because it retains heat perfectly, preventing temperature crashes when you add the chicken.· Don’t Crowd the Pot: Adding too many pieces at once will drastically lower the oil temp. Fry in small batches.· Season Liberally: Season every layer—the brine, the dredge. That’s where the flavor comes from.· The Wire Rack: This is the secret to keeping the entire piece crispy, not just the top.· Lard or Shortening: For the most authentic, old-fashioned flavor, use a blend of vegetable oil and melted lard or hydrogenated shortening.What to Serve With It:· Classic sides: Creamy mashed potatoes with gravy, collard greens, mac and cheese, coleslaw, and buttery biscuits.· A drizzle of hot honey is a modern, delicious twist.This is the real deal. It takes a little time and care, but the result is the best Southern Fried Chicken you’ll ever make. Enjoy
Best Southern Fried Chicken
