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Southern Fried Chicken

This Southern Fried Chicken recipe delivers an ultra-crispy, craggy crust with a juicy interior, thanks to a buttermilk marinade and a secret blend of herbs and spices. Inspired by KFC, it's perfect for homemade comfort food.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1.8 kg bone-in, skin-on chicken pieces (thighs, drumsticks, wings, small breasts) cut into pieces under 200g each
  • 1 cup buttermilk
  • 1 tbsp salt for marinade
  • 1 large egg
  • 2.25 cups all-purpose flour
  • 0.75 cup cornstarch
  • 3 tsp salt for breading
  • 0.75 tsp celery salt
  • 1.5 tbsp black pepper
  • 1.5 tsp sweet paprika not hot or smoked
  • 0.5 tsp cayenne pepper optional
  • 1.5 tsp onion powder
  • 3 tsp garlic powder
  • 1 tsp mustard powder
  • 0.75 tsp ground ginger
  • 1.5 tsp dried thyme
  • 1.5 tsp dried oregano
  • 2 liters vegetable oil for frying, can substitute canola or peanut oil

Instructions
 

Preparation Steps

  • In a bowl, mix buttermilk, 1 tbsp salt, and egg until salt dissolves. Pour over chicken in a ziplock bag, massage to coat, press out air, seal, and refrigerate for 12 to 24 hours, turning occasionally.
  • In a large bowl, whisk together flour, cornstarch, 3 tsp salt, celery salt, black pepper, paprika, cayenne (if using), onion powder, garlic powder, mustard powder, ginger, thyme, and oregano.
  • Drizzle 4.5 tablespoons of the buttermilk marinade into the flour mixture. Use your fingers to rub it in, creating pea-sized lumps throughout for extra crunch.
  • Preheat oven to 80°C (175°F) and place a wire rack on a tray. Heat oil in a heavy pot to 180°C (350°F).
  • Remove chicken from marinade, letting excess drip off. Press each piece firmly into the flour mixture, coating thoroughly. Work in batches of 2–3 pieces.
  • Carefully place chicken in hot oil. Fry thighs and drumsticks for 8 minutes, wings for 5 minutes, and breasts for 6 minutes, or until deep golden brown and internal temperature reaches 75°C (167°F) for dark meat and 65°C (150°F) for breasts.
  • Transfer fried chicken to the wire rack and keep warm in the oven while frying remaining batches. Serve immediately with classic sides like coleslaw, fries, or cornbread.

Notes

For best results, maintain oil temperature around 150°C (300°F) during frying. Do not overcrowd the pot. Leftover oil can be filtered and reused.