Description
A zesty, crispy Southern fried chicken recipe featuring a buttermilk brine and a cornstarch-infused dredge for a shatteringly crisp crust and juicy meat.
Ingredients
Scale
- 2 cups buttermilk
- 2 tablespoons hot sauce (e.g., Frank’s RedHot or Tabasco)
- 2 large eggs
- 1 tablespoon salt (for brine)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons paprika (smoked or regular)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1–2 teaspoons cayenne pepper
- 1 tablespoon black pepper
- 1 tablespoon salt (for dredge)
- 4–5 cups vegetable oil or peanut oil
Instructions
- Pat chicken pieces completely dry with paper towels and season lightly with salt and pepper.
- In a large bowl, whisk together buttermilk, hot sauce, eggs, and 1 tablespoon salt. Submerge chicken and refrigerate for at least 1 hour (or up to 12 hours).
- In a separate bowl or zip-top bag, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, and 1 tablespoon salt. Whisk or shake to mix.
- Remove chicken from brine, letting excess drip off. Press firmly into the flour mixture, flip, press again, and shake off loose flour.
- Place coated chicken on a wire rack and rest for 5-10 minutes to allow coating to hydrate.
- Heat oil in a Dutch oven or cast iron skillet to 350°F (175°C).
- Fry chicken in batches (2-3 pieces at a time) skin-side down for 12-15 minutes, flipping halfway, until internal temperature reaches 165°F (74°C) for whites or 175°F (80°C) for dark meat.
- Transfer fried chicken to a wire rack. Sprinkle with extra salt while hot and rest for 5 minutes before serving.
Notes
Ensure oil temperature stays between 325°F and 350°F. Do not overcrowd the pan. For extra crunch, double fry at 300°F then 375°F. Resting on a wire rack prevents soggy bottoms.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece of chicken (
- Calories: 350
- Sugar: 1
- Sodium: 800
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 1
- Protein: 25
Keywords: Southern fried chicken, crispy chicken, buttermilk fried chicken, zesty chicken, easy fried chicken, cast iron chicken