Crispy Southern Fried Chicken (Printable)
Golden, tender chicken with a crispy seasoned flour coating
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce (optional)
→ 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 (optional)
12 - 1 teaspoon dried thyme (optional)
→ Egg Wash
13 - 2 large eggs
14 - 1/2 cup milk
→ For Frying
15 - Vegetable oil, for deep frying (about 4 cups)
# How-To Steps:
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 crunch lasts longer than any fried chicken Ive ever made, staying audible even after 15 minutes
- The buttermilk soak keeps the meat impossibly tender while the exterior turns golden and snappy
02 -
- Overcrowding the pan drops the oil temperature and creates soggy, greasy chicken every time
- Letting the chicken rest on a wire rack instead of paper towels keeps that bottom crust from getting soft
03 -
- Letting the dredged chicken sit for 10 minutes before frying helps the coating adhere better
- A splash of vinegar in the oil can prevent that greasy aftertaste