Fried Chicken is truly the epitome of comfort food perfection, boasting an irresistible crispy, crunchy crust encasing tender, juicy meat. Bathed in a spicy buttermilk mixture for an extra kick and coated in spice-infused flour. It’s a simple dish loved by many of all ages, making it timeless and the ultimate soul-satisfying food.
KFC, Popeyes, and McDonald’s fried chicken bring out inner childhood like no other. It’s like every man’s kryptonite. Aah! It’s hard to resist the golden-brown crust with a satisfying crunch that gives way to succulent, flavorful meat, making it the universal comfort food. Need I say more?
I don’t intend to beat the kings of fried chicken, but this recipe is enough to make you forget about them in the meantime—the same (dare I say better?) deliciousness in the comfort of your home. Plus, you can have more chicken pieces while spending less. Awesome, right? Oh yesss!
FAQs
Letting the chicken rest for 10-15 minutes before and after cooking. Letting the flour-coated chicken rest for a few minutes before frying ensures the flour mixture adheres to the chicken and forms an extra craggy crust. While letting it rest after cooking allows the residual heat to finish its job to the core and the juices to reabsorb.
Cooking time may vary depending on the size and thickness of the chicken parts. But it usually takes 6-8 minutes per side, like in this crispy fried chicken recipe. The perfectly crispy skin with dark golden-brown color indicates the chicken is done cooking, but checking the internal temperature to ensure it’s at least 165℉/75℃ is surefire.
A neutral-tasting oil that enjoys a high smoke point, like canola, corn, peanut, or vegetable oil, does the job for the best results.
Recipe Ingredients
- Chicken – Fry up your favorite parts, but make sure they’re similar sizes for even cooking. You can also go wild with quail or pheasant, though game birds tend to be a little chewier.😉
- Chicken Brine – Combine buttermilk, Creole seasoning, salt, and hot sauce to create a flavorful brine. Soaking the chicken in a buttermilk mixture tenderizes it and provides the juiciest, tastiest experience.
- Breading – Flour and cornstarch create a nice crispy crust. Perfect bite with the perfect crunch, not too hard or soft.
- Seasonings – I use paprika, Creole seasoning, cayenne pepper, onion powder, garlic powder, thyme, chicken bouillon, salt, and pepper to bring in some savory flavors and added heat.
How to Make Fried Chicken
- Prep – Cut whole chicken into 10 or more pieces, rinse, and pat dry.
- Season – Place the chicken pieces on a board or in a large bowl. Season chicken with salt and Creole seasoning.
- Marinate – Make the buttermilk soak in a large bowl by mixing the buttermilk and hot sauce. Gently whisk till fully combined. Transfer the chicken to the buttermilk soak, coat it with the marinade, cover your bowl with plastic, and refrigerate it for 4 hours or overnight.
- Make the Breading – On a large plate, mix the flour, cornstarch, paprika, Creole seasoning, garlic powder, onion powder, dried thyme, bouillon powder, cayenne pepper, black pepper, and salt till thoroughly combined.
- Bread – Remove the marinated chicken one piece at a time from the buttermilk soak, letting the excess drip back into the bowl. Then dredge it in the flour mixture, pressing it so the seasoned flour adheres to all sides of the chicken, then shake off the excess flour. You could also use a Ziploc bag for this process.
- Rest – Transfer the coated chicken to a tray and let it rest for 10-15 minutes while heating the oil. That will help the coating stay on better.
- Right Temperature – Heat your oil to 375℉/190℃ in a deep cast iron skillet or fryer. It may seem too hot, but the temperature will drop once you add the chicken.
- Fry – Using tongs, slowly and carefully place the chicken in the hot oil. Work in batches, and don’t overcrowd the skillet.
- Flip – Fry the chicken until golden, turning every 10-15 minutes, depending on the size of the chicken. It’s done when no longer pink inside and the juices run clear. You can pierce a piece of chicken with a fork to check. (Or if you have an instant-read thermometer, it should say at least 165℉/75℃.)
- Drain your fried chicken on paper towels and then transfer them to a wire rack.
- Final Stretch – Repeat with remaining chicken pieces. Let them cool for at least 10 minutes before serving.
Recipe Tips
- Making sure your chicken is at room temperature before cooking helps the chicken cook evenly.
- If not brining your chicken with buttermilk, you can dip it in a wash with buttermilk and a beaten egg before dredging in the flour mixture.
- Mix a tablespoon of lemon juice or distilled vinegar into a cup of whole milk to make homemade buttermilk.
- Use the leftover spice mix and breading to make gravy, a good dipping sauce for fried chicken.
- Store-bought chicken breading will save time if you’re in a rush.
- Swap or add more spices according to your wishes.
Make-Ahead and Storage Instructions
You can marinate the chicken ahead, and they can be safely kept in the fridge for 2 days and up to 3 months in the freezer, breaded or not.
As for the cooked leftovers, store them in an airtight container or freezer-safe resealable bag. They’ll keep in the fridge for up to 3 days or 3 months in the freezer.
When ready to serve, reheat the Southern fried chicken in a 350℉/177℃ oven for 15-20 minutes or 5-7 minutes in the air fryer. Serve with your favorite dip sauce or sprinkled spices on top.
More Soul-Satisfying Chicken Recipes to Try
Fried Chicken
Ingredients
Chicken
- 1 3-4-pound whole chicken, cut into 10 pieces
- 1½ teaspoons salt, adjust to preference
- 1 tablespoon Creole seasoning
- 2 cups buttermilk
- 1 teaspoon hot sauce
Chicken Coating
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon Creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon chicken bouillon
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
Marinate Chicken
- Cut whole chicken into 10 or more pieces, rinse, and pat dry.
- Place the chicken pieces on a board or in a large bowl. Season chicken with salt and Creole seasoning.
- Make the buttermilk soak in a large bowl by adding the buttermilk and hot sauce. Gently whisk until fully combined. Transfer the marinated chicken to the buttermilk soak, cover the bowl with plastic wrap, and refrigerate for at least 4 hours or overnight.
Fry Chicken
- Add the flour, cornstarch, paprika, creole seasoning, garlic powder, onion powder, dried thyme, bouillon powder, cayenne pepper, black pepper, and salt on a large plate. Mix till fully combined.
- Working with one piece at a time, remove the marinated chicken from the buttermilk soak, letting the excess drip back into the bowl. Then dredge it in the flour mixture, pressing it so the seasoned flour adheres to all sides, then shake off the excess flour. You could use a Ziploc bag for this process, too.
- Transfer the coated chicken to a tray and let it rest for 10-15 minutes while preparing the oil. This will help the coating to stay on better.
- Heat oil in a deep fryer or cast iron skillet to 375℉/190℃. The temperature will drop once you add chicken.
- Using tongs, slowly and carefully place the chicken in the hot oil. Work in batches, and don't overcrowd the skillet.
- Fry the chicken until golden brown, turning once every 10-15 minutes – depending on the size of the pieces. Chicken is done when it is no longer pink inside and the juices run clear, or your instant-read thermometer reads 165℉/75℃. You may do a test by piercing the chicken with a fork.
- Drain the chicken on paper towels and then transfer them to a wire rack.
- Repeat with remaining chicken pieces. Let them cool for at least 10 minutes before serving.
Notes
- Making sure your chicken is at room temperature before cooking helps the chicken cook evenly.
- If not brining your chicken with buttermilk, you can dip it in a wash with buttermilk and a beaten egg before dredging in the flour mixture.
- Mix a tablespoon of lemon juice or distilled vinegar into a cup of whole milk to make homemade buttermilk.
- When dropping chicken into the hot oil, you have to be careful. Don’t drop it from too high, as it will create waves and splatter. Add them to the skillet as low and as gently as possible, making sure your fingers don’t hit the oil.
- It will keep in the freezer for 2-3 months. However, I don’t recommend freezing leftover fried chicken as it may affect the crispy exterior.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.