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Grandma’s Crispy Southern Fried Chicken: Juicy Inside, Golden Crunch Outside

Close-up of several pieces of golden-brown, crispy fried chicken stacked on a white plate.
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This recipe brings the classic taste of Southern fried chicken to your table. You achieve an ultra-tender, juicy interior and a perfectly seasoned, golden, crunchy coating using a simple buttermilk marinade and a specific dredging technique.

Ingredients

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  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil or peanut oil, for frying (about 4-6 cups)

Instructions

  1. Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken, ensuring all pieces are submerged. Add the hot sauce, 1 tablespoon salt, 1 teaspoon pepper, paprika, garlic powder, and onion powder to the buttermilk. Mix well. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to tenderize the meat.
  2. In a separate shallow dish, whisk together the flour, cornstarch, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. This mixture creates the best fried chicken coating.
  3. Remove the chicken from the marinade, letting excess buttermilk drip off, but do not rinse.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the coating firmly onto the meat to create a thick crust. For extra crunch, dip the floured chicken back into the remaining buttermilk for a second, quick dip, and then coat it again in the flour mixture, pressing firmly.
  5. Pour enough oil into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about 1.5 to 2 inches. Heat the oil over medium-high heat until it reaches 325 degrees Fahrenheit. Use a thermometer to monitor the temperature; maintaining this heat is key for juicy meat and a crispy crust.
  6. Carefully place the chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Fry in batches.
  7. Fry the chicken for about 6 to 8 minutes per side, turning carefully with tongs, until the internal temperature reaches 165 degrees Fahrenheit and the crust is deep golden brown and crunchy. Adjust the heat as necessary to keep the oil temperature steady.
  8. Remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Do not place it directly on paper towels, as this can steam the bottom crust.
  9. Serve your crispy fried chicken immediately as a classic comfort food dinner.

Notes

  • The cornstarch in the dredge is essential for achieving that restaurant-style, extra crunchy chicken coating.
  • For the juiciest results, use bone-in, skin-on pieces, as they retain moisture better during frying.
  • If you are frying larger pieces like breasts, you may need to reduce the heat slightly after the initial sear to finish cooking the inside without burning the exterior.

Nutrition

Find it online: https://pureplatepath.com/crispy-juicy-fried-chicken-recipe/