Who doesn’t love Southern Fried Chicken? This recipe will work with bone-in, or, boneless chicken. Fry it up, and enjoy!
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Southern Fried Chicken
I love fried chicken, probably too much. I don’t eat it often because it’s not really the healthiest choice out there.
I know a lot of people are intimidated by the thought of frying chicken. It doesn’t have to be scary.
Buttermilk is the secret to moist, flavorful chicken. It is important to season your flour mixture. This recipe gives you a great start – but feel free to experiment from there. Sometimes, I will switch out the seasonings for a Cajun seasoning blend or another blend specifically made for chicken. If I want to get really creative, I will duplicate those famous 11 herbs and spices.
Don’t try to cook your chicken too fast, You’ll burn the outside and the inside will still be raw. It could take a good 10-20 minutes per side depending on the kind of chicken pieces you’re using and how big they are. If in doubt, check the internal temperature of the chicken – it should be at least 165° F before eating.
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Southern Fried Chicken
I know a lot of people are intimidated by the thought of frying chicken. It doesn't have to be scary.
Ingredients
- 3 pounds of chicken pieces of your choice
- 1-quart buttermilk
- 2 tablespoons hot pepper sauce
- 3 cups all-purpose flour
- salt and pepper, to taste
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- vegetable oil, for frying
Instructions
- In a large bowl, combine the buttermilk and hot pepper sauce. Mix well. Add the chicken pieces and allow them to marinate for 2-8 hours, covered, in the refrigerator.
- In a large bowl, combine the flour, salt, pepper, paprika, and garlic powder. Mix well.
- Coat the chicken pieces in the flour mixture, coating them evenly. Shake off excess flour and dip the chicken pieces in the buttermilk mixture. Coat well. Remove the chicken from the buttermilk mixture and allow the excess to drip off. Add the chicken pieces back into the flour mixture, one at a time, coating well. Set the coated pieces on the wax paper for 10-15 minutes.
- Meanwhile, heat the oil to 350° F in a large, deep skillet. It should be about one to two inches deep.
- Carefully add the chicken pieces to the hot oil. Cook the chicken until golden brown on both sides or until the juices run clear and the internal temperature of the chicken reaches 165°F., flipping once. Make sure you don't overcrowd the pan, frying in batches if necessary.
- Remove the cooked chicken to a paper towel-lined baking sheet and allow it to drain. Repeat frying with any remaining chicken.
Notes
- You can also use a deep fat fryer to fry your chicken instead of a skillet. It is still important to ensure your chicken is cooked to an internal temperature of 165°F.
- For extra flavor, season the freshly fried chicken with a sprinkle of salt.
- If you prefer, you can use peanut oil in place of the vegetable oil.
- In our house, we serve this with hot sauce on the table! Texas Pete is our favorite!
Nutrition Information:
Yield: 8 Serving Size: 1 piece of chickenAmount Per Serving: Calories: 570Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 203mgSodium: 519mgCarbohydrates: 43gFiber: 2gSugar: 6gProtein: 54g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on August 22, 2012. Updated on April 21, 2021.
Ooohhh I LOVE fried chicken with hot sauce too! I never make it at home! Pinning this to try! Great recipe Jamie!
ABSOLUTELY NOTHING beats a great piece of fired chicken. thanks for reminding me.
This look s just like something my grandfather would make for dinner. He makes awesome fried chicken. I've never tried to make it myself; I'm ot sure why. I should change that. Thanks for sharing on Whatcha Whipped Up!
I was one of those people who was afraid to fry chicken, until recently. I think your version sounds delicious.
Yum! I love fried chicken too and this looks delicious! Thanks so much for sharing at Creative Thursday this week. Have a wonderful weekend.
Michelle
My husband's a southern boy. I'll have to try this one. Thanks so much for linking up at One Creative Weekend! Enjoy your weekend.
I'm so glad that I'm following you! Woman after my own heart:) I love fried chicken. Thanks for sharing,
Katie
http://www.funhomethings.com
Wow, you changed your layout again! Looks great! Thanks for linking this up and guest hostessing :)))
I must try that chicken!!! YUM!!!
Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!
Now I'm wanting some fried chicken!
Yummy!! This chicken looks so delicious. Thanks so much for sharing at Tasty Thursdays on The Mandatory Mooch. I hope you will link up again. The party will be live with features tomorrow night. http://www.mandatorymooch.blogspot.com
Thanks, Nichi
Oooh! I just got hungry! I need some fried chicken ASAP! Thanks so much for sharing at Mom On Timeout!
This looks delicious Jamie! I have never made fried chicken and I'm printing your recipe to try. I love to eat it, I just have never been brave enough to make it! 🙂
Congrats on being featured on the Weekend Potluck and thanks for linking all of our pages, that is really sweet. Can't wait to see what you bring this week. Have a terrific weekend!
~Kim
Congratulations on your featured recipe over at Weekend Potluck today! Nothing beats some good ole fried chicken. If you'd like, please come over and grab a featured button. The code can be grabbed right from my post. Thank you!!
what is buttermilk?
what is buttermilk?
Buttermilk is what is left over after butter is churned. You can find buttermilk in the refrigerated section of the grocery store near the regular milk ….. or you can make a substitute 🙂 Add 1 tbsp of lemon juice or vinegar to a 1 cup measure. Fill the rest of the measure with milk. Let it sit for about 5 minutes and walla! You have a buttermilk substitute.
oh thats great……here in india butter milk is the diluted form of the curd 🙂 so i thought u used that… 🙂 thanks dear.. 🙂
here 1 qt butter milk is how many cups or ml?
1 qt of buttermilk is 4 cups or about 946 ml – Hope that helps 🙂