Southern Fried Chicken Recipe


1 whole fryer chicken cut into 8 pieces
3 ¬Ĺ¬†tsp¬†seasoned salt¬†divided
2 tsp freshly ground black pepper divided
3 cups buttermilk divided
3 cups all purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
3 large eggs
1 tsp hot sauce
Oil for frying preferably peanut or vegetable oil


  • Season chicken pieces on all sides with 1 tsp seasoned salt and ¬Ĺ tsp black pepper. Place into an oblong baking dish and cover with 2 ¬Ĺ cups buttermilk. Turn to coat. Chill overnight, turning once.
  • 30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika.
  • In a large shallow bowl whisk together the eggs, ¬Ĺ tsp salt, ¬Ĺ tsp black pepper, ¬Ĺ cup buttermilk and hot sauce.
  • Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading.
  • To fry: Preheat the oven to 200¬įF. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.
  • Fill a 12-inch cast iron skillet between ? full with oil. Heat to 350¬įF. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately.
  • Maintain oil temperature around 350¬įF. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165¬įF. Turn carefully using tongs to avoid splatters.
  • Place fried pieces on rack and keep warm in oven between batches.
  • Rest for 10 minutes before serving.

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