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Grandma’s Ultimate Crispy Southern Fried Chicken

Four pieces of golden brown, extra crispy fried chicken piled on a white plate.
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Make the best homemade fried chicken with this classic Southern recipe. You get juicy, tender meat inside a perfectly seasoned, ultra-crispy, golden-brown coating every time you cook it.

Ingredients

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  • 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons hot sauce
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon cayenne pepper (optional, for heat)
  • Vegetable oil or shortening, for frying (enough to reach 2 inches deep)

Instructions

  1. Prepare the chicken: Place the chicken pieces in a large bowl. In a separate bowl, whisk together the buttermilk, hot sauce, 2 teaspoons salt, 1 teaspoon pepper, paprika, garlic powder, and onion powder. Pour the buttermilk mixture over the chicken, ensuring all pieces are submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step ensures a juicy interior.
  2. Prepare the dredging station: In a wide, shallow dish, whisk together the flour, cornstarch, baking powder, cayenne pepper (if using), and the remaining 1 teaspoon salt and 1 teaspoon pepper.
  3. Dredge the chicken: Remove one piece of chicken from the buttermilk, letting excess drip off briefly. Place it into the flour mixture and press the flour firmly onto all sides of the chicken to create a thick coating. This is the first dredge.
  4. Second dredge for crispiness: Dip the floured chicken piece back into the remaining buttermilk mixture for just a second or two, allowing the liquid to adhere to the flour. Immediately return it to the flour mixture and press firmly again to create a thick, craggy crust. Place the coated chicken on a wire rack set over a baking sheet. Repeat with all pieces.
  5. Heat the oil: Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 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 crispy perfection.
  6. Fry the chicken: Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pan, which lowers the oil temperature. Fry the chicken for about 6 to 8 minutes per side, turning carefully with tongs, until it is deep golden brown and cooked through. Adjust heat as needed to maintain 325°F.
  7. Drain and rest: Remove the cooked chicken from the oil and place it on a clean wire rack set over paper towels to drain excess grease. Allow the chicken to rest for 5 minutes before serving. Serve immediately for the best crunchy chicken coating experience.

Notes

  • For the crispiest coating, let the dredged chicken rest on the wire rack for 15 minutes before frying. This allows the coating to hydrate slightly, preventing it from falling off in the oil.
  • If you are using larger pieces like breasts, you may need to reduce the heat slightly to 300°F after the initial sear to ensure the center cooks without burning the exterior.
  • Use a deep-fry thermometer to maintain oil temperature; this is the secret to avoiding greasy, undercooked chicken.

Nutrition

Find it online: https://cookingbyjade.com/ultimate-crispy-southern-fried-chicken-recipe/