Simplify your weeknight dinners with our Southern Fried Chicken. Its easy prep with basic pantry staples and buttermilk soak, make this chicken tender on the inside and crispy on the outside.
Adaptable for any protein, you can use this technique to make fried steak or fish. Double or triple to feed a crowd!
Ingredients For Southern Fried Chicken
- Buttermilk helps tenderize the chicken by breaking down the proteins. This makes it juicier and more flavorful. It also helps the breading to adhere better to the chicken, giving you a perfect crispy coating. If you don’t have any, mix milk with a little lemon juice or vinegar.
- Cayenne pepper gives a mild, subtle level of heat to the seasoning mix. Add less if it is milder, or more if you enjoy your food spicy.
- Mustard powder adds a tangy, slightly sharp flavor that brings a bright note that enhances the overall taste.
- Garlic powder gives it a lightly sweet, savory depth of flavor. It’s better than adding fresh garlic to keep the breading crispy rather than moist.
- Salt and pepper enhance the natural flavor of all food.
- Boneless, skinless chicken breasts (or thighs). Use breasts that have a milder flavor, and lean texture, and cook quickly. Thighs have a juicier, richer flavor due to a higher fat content and take a bit longer to cook.
- All-purpose flour is the base ingredient for the breading and gives it its signature crunchy coating.
- Cornstarch makes the coating extra light and crisp because it absorbs excess moisture from the chicken.
- Dried parsley adds a hint of fresh, herbal flavor to the breading without adding moisture.
- Paprika is sweet and smokey and contributes not only flavor but also a rich, golden color to fried chicken.
- Onion powder complements garlic powder and enhances the overall depth of flavor.
- Oil for frying. Use a neutral, high-smoke point oil like vegetable or canola oil to achieve an evenly cooked, crispy, and golden brown exterior
How To Make Southern Fried Chicken
- Make the buttermilk soak: in a large bowl or zipper bag, combine the buttermilk, cayenne pepper, paprika, mustard powder, garlic powder, salt, and pepper. Add the chicken breasts, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
- Make the breading: in a shallow dish whisk together the flour, cornstarch, dried parsley, paprika, mustard powder, onion powder, salt, and pepper.
- Prepare your breading station: take the chicken out of the fridge, have your breading ready and a separate plate to place the breaded chicken breasts. Remove the breasts one by one letting the excess marinade drip off, transfer to the flour mixture making sure to fully cover both sides, then transfer to a plate.
- Once all the chicken pieces are breaded, let them rest for 10 minutes and heat the oil in a large skillet over medium-high heat.
- Test the oil by dropping a little flour into it. If it sizzles, the oil is ready. Fry the chicken breasts for 7-8 minutes on each side until golden brown and the internal temperature of the chicken is 170 F for breasts and 180 F for thighs.
Transfer the fried breast to a plate lined with a paper towel to drain the excess oil and serve while hot.
Make Ahead & Storage Instructions
- If you want to make it ahead, you can marinate the chicken in buttermilk for the best flavor and tenderness for at least 2 hours or overnight.
- If cooking for a crowd, you can double or triple this recipe working in batches and keeping the finished fried pieces warm in a 200 F oven until ready to serve.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them at 350 F to restore crispiness without drying it out.
- To freeze, arrange the pieces on a baking sheet in a single layer. Freeze for an hour, then transfer to a freezer bag and freeze for up to 3 months.
Substitutions and Variations:
- Add hot sauce or extra cayenne pepper to the buttermilk for extra heat.
- For a lighter option, bake the breaded chicken on a wire rack in a 400 F oven for 25-30 minutes.
- Try using different cuts of chicken, even bone-in chicken, but remember the cooking times will vary. Bone-in chicken takes longer to cook.
- If you don’t have buttermilk, make your own by mixing one cup of milk with one tbsp of vinegar or lemon juice. Let it stand for 5 minutes before using it.
Pro Tips For Making The Best Southern Fried Chicken
- Double-dip the chicken in the buttermilk and seasoned flour for an extra-crispy coating.
- Let the breaded chicken rest for 10 minutes before frying to help the batter cling better to the chicken.
- Test the oil temperature by dropping a small piece of batter in it. If it sizzles and floats, the oil is ready.
- Don’t overcrowd the pan. Fry the chicken in batches to keep the oil at a consistent temperature.
- Adding cornstarch to the flour mixture makes for a lighter, crispier coating.
- Use a meat thermometer to check for doneness. 165 F for breasts and 175 F for thighs.
- After frying, let the chicken pieces cool down on a wire rack to drain the excess oil and prevent it from becoming soggy.
Serving Suggestions:
- Crispy Southern Fried Chicken’s classic side dishes are mashed potatoes, biscuits, and collard greens.
- You can use your chicken to make sandwiches, wraps, or salads. It’s great hot or cold!
Need more ideas? Check out these delicious recipes:
- Quick & Easy Cilantro Lime Chicken with Mango Salsa
- Slow-Cooker Crack Chicken: Easy & Quick Prep
- Quick & Easy Honey Garlic Chicken
- One-Dish Texan Ranch Chicken Casserole
- Easy Oven-Baked Chicken Breast Recipe
How did you enjoy our crispy Southern Fried Chicken? Let us know in the comment section!
Effortless Southern Fried Chicken: Fast Prep, Easy Cooking
Ingredients
For the marinade:
- ¾ cup buttermilk
- ¼ tsp cayenne pepper
- ½ tsp paprika
- ½ tsp mustard powder
- ½ tsp garlic powder
- Salt and pepper to taste
For the chicken:
- 4 boneless, skinless chicken breasts
- ¾ cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp mustard powder
- 1 tsp paprika
- 1 tsp dried parsley
- 1 tsp onion powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Make the buttermilk soak: in a large bowl or zipper bag, combine the buttermilk, cayenne pepper, paprika, mustard powder, garlic powder, salt, and pepper. Add the chicken breasts, cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Make the breading: in a shallow dish whisk together the flour, cornstarch, dried parsley, paprika, mustard powder, onion powder, salt, and pepper.
- Prepare your breading station: take the chicken out of the fridge, have your breading ready and a separate plate to place the breaded chicken breasts. Remove the breasts one by one letting the excess marinade drip off, transfer to the flour mixture making sure to fully cover both sides, then transfer to a plate.
- Once all the chicken pieces are breaded, let them rest for 10 mins and heat the oil in a large skillet over medium-high heat.
- Test the oil by dropping a little flour into it. If it sizzles, the oil is ready. Fry the chicken breasts for 7-8 minutes on each side until golden brown and the internal temperature of the chicken is 170 F for breasts and 180 F for thighs.
- Transfer the fried breast to a plate lined with a paper towel to drain the excess oil and serve while hot.
Nutrition
Frequently Asked Questions about Southern Fried Chicken
1. Can I Use Bone-In Chicken For This Recipe?
Yes you can, but remember bone-in chicken takes a little longer to cook, so adjust the cooking time accordingly.
2. Can This Recip Be Made In The Air Fryer?
Absolutely! Preheat the air fryer to 375 F and cook for 10-12 minutes on each side until golden brown.
3. How Can I Prevent The Breading From Falling Off During Cooking?
Letting the breaded chicken pieces rest for about 10 minutes before frying or baking them helps the breading stick better to the chicken.
4. Can I Deep Fry The Chicken Instead Of Pan-Frying It?
Yes, you can. Set the fryer to 350 F and fry the chicken pieces for about 13-15 minutes depending on the size of the chicken pieces, or until golden brown and cooked thoroughly.
5. How Do I Make Sure My Chicken Is Fully Cooked Without It Drying Out?
Check the internal temperature of the chicken pieces using a meat thermometer. For breasts, it should be 165 F (74 C) and for thighs 175 F (79 C). Remember chicken keeps on cooking for a couple of minutes after you take it out of the oil, so be careful not to overcook it.
6. How Can I Increase The Spiciness Of The Chicken?
Add more cayenne pepper or a dash of hot sauce to the marinade.
Jenny Kay
Sunday 18th of August 2024
This turned out absolutely amazing! I followed your instructions exactly with no changes. This is definitely my new go-to recipe
Anita
Friday 5th of July 2024
Love fried chicken on a picnic.With a go
Anita
Friday 5th of July 2024
Love fried chicken with good saled in the summer