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To make tasty Southern fried chicken, gather these key ingredients: - 4 chicken thighs, skin-on - 4 chicken drumsticks - 2 cups buttermilk - 1 tablespoon hot sauce - 2 cups all-purpose flour - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper - 1 teaspoon salt - 1 teaspoon black pepper - Vegetable oil, for frying These ingredients create a flavorful chicken that is juicy inside and crispy outside. The buttermilk helps tenderize the chicken, while the spices bring warmth and depth. You can enhance your fried chicken with these optional ingredients: - Fresh herbs like thyme or rosemary - Lemon zest for brightness - A pinch of sugar to balance flavors Adding these ingredients can elevate your dish. Fresh herbs offer aroma, while lemon adds a zesty kick. A hint of sugar can round out the spice profile nicely. When choosing chicken, I recommend looking for: - Skin-on cuts for extra crunch - Bone-in pieces for more flavor - Fresh chicken over frozen for the best taste Skin-on cuts lock in moisture and create that desired crispy texture. Bone-in pieces also provide rich flavor, making your fried chicken even more delicious. Always ask your butcher for the freshest options available. For the complete recipe, check out the Full Recipe. To start, you need to make a tasty marinade. In a large bowl, mix 2 cups of buttermilk with 1 tablespoon of hot sauce. Whisk until it blends well. Next, add your chicken thighs and drumsticks into the bowl. Make sure each piece is covered in the marinade. Cover the bowl with plastic wrap and place it in the fridge. Let the chicken marinate for at least 2 hours, but overnight is best for great flavor. After marinating, it’s time to coat the chicken. In a medium bowl, mix together 2 cups of all-purpose flour, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of smoked paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir these ingredients until they are evenly mixed. Take each piece of chicken from the marinade and let excess liquid drip off. Dredge the chicken in the seasoned flour, pressing lightly for a good coat. Shake off any extra flour. Now, let’s fry the chicken! In a large skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat. Use a thermometer to check the oil temperature. You want it to reach 350°F (175°C). Carefully place the chicken pieces into the hot oil in batches. Avoid overcrowding the pan. Fry each batch for about 10-12 minutes per side. The chicken should turn a lovely golden brown. Use a meat thermometer to check that the inside reaches 165°F (75°C). Adjust the heat to keep the oil temperature steady. Once cooked, place the chicken on a wire rack over a baking sheet. This helps drain the excess oil. Let the chicken rest for 5 minutes before serving. This keeps it juicy and delicious. To get that perfect crispy coating, start with the right marination. Use buttermilk; it tenderizes chicken. The acid breaks down proteins and adds flavor. Let your chicken soak for at least two hours. Overnight is even better. When coating the chicken, press the flour mix onto the surface. This helps the coating stick well. Avoid shaking off too much flour; you want a thick layer for crunch. The right oil makes a big difference. Use oils with a high smoke point, like vegetable oil or peanut oil. These oils can withstand heat without burning. I prefer vegetable oil for its neutral taste and great frying ability. Avoid olive oil; it burns too quickly. Heat about one inch of oil to 350°F (175°C) for best results. This hot oil will create that golden, crispy crust we all love. A cooking thermometer is key for perfect fried chicken. Use one to check oil temperature. If the oil is too cold, your chicken will be greasy. Too hot, and it will burn outside but stay raw inside. Once your chicken is frying, check the internal temperature too. It should reach 165°F (75°C) in the thickest part. This ensures your chicken is safe to eat and perfectly cooked. {{image_4}} If you love a kick, try spicy Southern fried chicken. Add heat with more cayenne pepper or hot sauce. You can mix in some chili powder for extra flavor. I often use jalapeños in the buttermilk for a zesty twist. This gives your chicken a bold taste that pairs well with cooling sides like coleslaw. You can enjoy Southern fried chicken even if you avoid gluten. Simply swap the all-purpose flour for gluten-free flour. I recommend using a blend that mimics regular flour. It keeps the texture crispy and light. Make sure to check that your hot sauce and other seasonings are also gluten-free. You won’t miss out on flavor at all! If you want a healthier choice, try oven-baked Southern fried chicken. Preheat your oven to 425°F (220°C). Once your chicken is coated, place it on a wire rack set in a baking sheet. Bake for about 30-40 minutes or until golden brown. This method cuts down on oil but still gives you that crispy texture you crave. You can enjoy your fried chicken with less guilt! For more delicious ideas, check out the Full Recipe for Southern Comfort Fried Chicken. To keep your leftover fried chicken fresh, let it cool to room temperature. Place it in an airtight container or wrap it tightly in plastic wrap. This prevents air from drying it out. Store the container in the fridge. Properly stored, your chicken can last for up to four days. When you want to reheat your chicken, use the oven. Preheat it to 375°F (190°C). Place the chicken on a baking sheet. Heat for about 15-20 minutes. This method keeps the skin crispy while warming the meat. You can also use an air fryer. Set it to 350°F (175°C) and heat for about 10 minutes. Both ways ensure a tasty bite. If you have more chicken than you can eat, freezing is a great option. First, let the chicken cool down. Wrap each piece tightly in plastic wrap. Then, place the wrapped chicken in a freezer bag or container. This prevents freezer burn. You can freeze it for up to three months. To enjoy later, thaw it in the fridge overnight before reheating. For a delicious meal anytime, follow the Full Recipe for perfect results! Yes, you can use boneless chicken. Boneless thighs or breasts work well. They cook quickly and still taste great. Just remember to adjust the cooking time. Boneless chicken needs less time than bone-in. Keep an eye on the temperature. You want it to reach 165°F for safe eating. You can marinate the chicken for at least 2 hours. However, overnight is best for the best flavor. The longer you marinate, the more tender and tasty the chicken becomes. Just make sure to keep it in the fridge. This keeps it cold and safe to eat. Southern fried chicken pairs nicely with many side dishes. Here are some favorites: - Creamy coleslaw - Fluffy cornbread - Mashed potatoes with gravy - Collard greens - Baked beans - Sweet potato fries These sides add flavor and balance to your meal. They create a truly Southern feast. For more ideas, check the Full Recipe for inspiration. This blog post covered the essential ingredients and step-by-step instructions for making Southern fried chicken. You learned how to choose chicken cuts, prepare a great marinade, and fry your chicken to crispy perfection. I shared tips for coating as well as oil choices. You explored variations and storage info, plus answered your burning questions. Now, you have all the tools to make delicious fried chicken. Enjoy your cooking and share this easy recipe with friends!

Southern Fried Chicken

Experience the comforting flavors of Southern Comfort Fried Chicken with this mouthwatering recipe! Juicy chicken thighs and drumsticks are marinated in a spicy buttermilk mixture, then coated in a perfectly seasoned flour blend before frying to golden perfection. This dish is a true crowd-pleaser that pairs beautifully with classic sides like coleslaw and cornbread. Click through to explore the full recipe and bring a taste of the South to your table!
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Ingredients
  

4 chicken thighs, skin-on

4 chicken drumsticks

2 cups buttermilk

1 tablespoon hot sauce

2 cups all-purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon black pepper

Vegetable oil, for frying

Instructions
 

In a large mixing bowl, whisk together the buttermilk and hot sauce until well combined. Carefully add the chicken thighs and drumsticks to the mixture, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and place it in the refrigerator. Allow the chicken to marinate for at least 2 hours, but ideally overnight, for maximum flavor and tenderness.

    In a separate medium bowl, combine the all-purpose flour with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Stir these ingredients together until evenly blended; this will be your flavorful seasoned flour.

      After marinating, remove the chicken pieces from the buttermilk mixture, allowing any excess liquid to drip off. Dredge each piece in the seasoned flour, pressing lightly to ensure a thick and even coating. Shake off any surplus flour to prevent clumping.

        In a large, deep skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat. Use a thermometer to check the oil temperature, aiming for 350°F (175°C) for optimal frying.

          Once the oil is hot, carefully place the coated chicken pieces into the skillet in batches, being mindful not to overcrowd the pan. Fry each batch for approximately 10-12 minutes per side, or until they reach a beautiful golden brown color and an internal thermometer inserted into the thickest part reads 165°F (75°C). Adjust the heat as necessary to maintain the oil temperature throughout the cooking process.

            After cooking, transfer the golden fried chicken to a wire cooling rack set over a baking sheet. This allows excess oil to drain away. Let the chicken rest for about 5 minutes before serving; this helps retain its juicy flavor.

              Prep Time: 15 mins | Total Time: 2 hrs 45 mins | Servings: 4

                - Presentation Tips: Arrange the fried chicken on a rustic wooden platter, garnished with fresh parsley for a vibrant touch. Accompany the chicken with lemon wedges on the side to add a zesty brightness. Serve with classic Southern sides like creamy coleslaw and fluffy cornbread for a truly authentic feast!