Description
This recipe delivers restaurant-quality Southern fried chicken with a crispy, shattering crust and juicy meat. The secret lies in a buttermilk brine and a double-dredge technique for maximum flavor and texture.
Ingredients
Scale
- Chicken pieces (bone-in, skin-on thighs and drumsticks)
- Buttermilk
- 1 large egg
- 2 cups all-purpose flour
- Smoked paprika
- Garlic powder
- Onion powder
- Cayenne pepper
- Black pepper
- Sea salt
- Vegetable or peanut oil
Instructions
- In a large bowl, whisk together buttermilk, egg, half of the salt, and half of the spice mix. Submerge chicken pieces completely, cover, and refrigerate for at least four hours or overnight.
- Remove chicken from fridge and let sit for 20 minutes. In a shallow dish, mix flour, remaining spices, and salt.
- Remove a piece of chicken from buttermilk, letting excess drip off. Press firmly into flour mixture to coat, then shake off excess.
- Place dredged chicken on a wire rack and let rest for 5 minutes to allow flour to hydrate.
- Pour about two inches of oil into a cast iron skillet and heat over medium-high heat until it reaches 350°F (175°C).
- Carefully lower chicken into oil in batches. Fry for 12-15 minutes for thighs and 15-18 minutes for drumsticks, flipping halfway.
- Check internal temperature: 165°F (74°C) for white meat and 175°F (80°C) for dark meat.
- Remove chicken and place on a wire rack to rest for 10 minutes before serving.
Notes
Do not overcrowd the pan to maintain oil temperature. Use a wire rack for draining to keep the crust crispy; avoid paper towels. For a lighter version, bake at 400°F for 40-45 minutes. Leftovers can be frozen for up to three months.
- Prep Time: 4 hours (plus 20 minutes resting)
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 2 pieces of skin-on
- Calories: 550
- Sugar: 1
- Sodium: 800
- Fat: 35
- Saturated Fat: 8
- Carbohydrates: 20
- Fiber: 1
- Protein: 35
Keywords: Southern fried chicken, buttermilk brine, crispy chicken, cast iron skillet, comfort food, homemade fried chicken