There is a lot of talk about what makes true Southern fried chicken. Some folks swear by a complicated spice blend, while others argue over the exact type of oil. But the real secret isn’t a mystery package from the grocery store. It comes down to two simple things: a good buttermilk soak and patience with your skillet.
A lot of fried chicken comes out of the kitchen looking beautiful but tasting like dry cardboard on the inside. That is a moisture problem, and a solid overnight brine fixes it completely. When you take the time to let the chicken rest in salted buttermilk, it breaks down the proteins and locks in the juices. That way, when it hits the hot oil, you get a shatteringly crisp skin while the meat stays incredibly tender.
What You’ll Need
4 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
4 cups buttermilk
2 tablespoons kosher salt (divided)
1 tablespoon black pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
3 cups all-purpose flour
Vegetable oil or peanut oil for frying
4 cups buttermilk
2 tablespoons kosher salt (divided)
1 tablespoon black pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
3 cups all-purpose flour
Vegetable oil or peanut oil for frying
How to Make It
Whisk the buttermilk, 1 tablespoon of kosher salt, and the black pepper together in a large bowl. Add the chicken pieces, making sure they are fully submerged. Cover the bowl and refrigerate it for at least 4 hours, though overnight is much better.
Remove the chicken from the refrigerator about 30 minutes before you start cooking to take the chill off.
Whisk the flour, the remaining 1 tablespoon of kosher salt, paprika, garlic powder, onion powder, and cayenne pepper together in a large, shallow dish.
Pour oil into a large cast-iron skillet until it reaches about halfway up the sides. Heat the oil over medium-high heat until it reaches 350°F.
Take each piece of chicken from the buttermilk, letting the excess drip off, and dredge it thoroughly in the flour mixture. Press the flour into the skin to create a thick coating, then shake off any loose powder.
Carefully place the chicken pieces into the hot oil. Do not crowd the skillet, or the oil temperature will drop and make the skin greasy; cook in batches if necessary.
Fry the chicken for about 12 to 15 minutes, turning once, until the crust is deep golden brown and the internal temperature reaches 165°F for white meat and 175°F for dark meat.
Drain the chicken on a wire rack set over a baking sheet to keep the bottom from getting soggy, and throw a tiny pinch of salt over it immediately while it is still sizzling
Pro Tips
Use a thermometer. If the oil is too cold, the chicken absorbs it and turns greasy. If it is too hot, the skin burns before the inside coos through. Keep adjusting your burner to hold that 350°F mark.
Skip the paper towels. Letting fried chicken sit on paper towels traps steam underneath, which ruins that perfect crunch you just worked hard to get. A wire rack lets the air circulate completely.
