Crispy Southern Fried Chicken (Print)
Juicy chicken double-coated in seasoned flour, fried until golden and crispy. Southern comfort food at its finest.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
→ Seasoned Flour Coating
04 - 2 cups all-purpose flour
05 - 1 tablespoon cornstarch
06 - 2 teaspoons paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon salt
10 - 1 teaspoon black pepper
11 - 1/2 teaspoon cayenne pepper
12 - 1 teaspoon dried thyme
→ Egg Wash
13 - 2 large eggs
14 - 1/2 cup milk
→ For Frying
15 - Vegetable oil, for deep frying (about 4 cups)
# How To Make It:
01 - Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet.
02 - In a large bowl, whisk buttermilk and hot sauce. Add chicken, turning to coat. Cover and refrigerate for at least 1 hour or up to overnight.
03 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, cayenne, and thyme.
04 - In a separate bowl, whisk eggs and milk together.
05 - Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour, then dip in egg wash, then dredge again in seasoned flour, pressing lightly to adhere.
06 - Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
07 - Fry chicken in batches, without overcrowding, for 5–7 minutes per side or until golden brown and internal temperature reaches 165°F (74°C).
08 - Transfer to a wire rack or paper towels to drain. Let rest for 5 minutes before serving.
# Expert Advice:
01 -
- The double-dredging technique creates that legendary crunch everyone fights over
- Buttermilk keeps the meat incredibly juicy while the outside gets perfectly golden
02 -
- Oil temperature drops when you add cold chicken, so let it recover between batches
- Crowding the pan makes everything soggy—resist the urge to fry it all at once
03 -
- Letting the buttermilk marinate overnight makes the chicken even more tender
- A 200°F oven keeps finished batches perfectly warm and crispy