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Crispy Southern Fried Chicken

This beloved Southern dish combines tender, juicy chicken with a crispy, well-seasoned coating, making it a family favorite perfect for gatherings or cozy dinners.
Print Recipe
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 8 pieces chicken drumsticks Choose fresh drumsticks with skin intact for best results.
  • 2 cups buttermilk Use full-fat buttermilk for best flavor; can substitute with almond or soy milk mixed with vinegar for dairy-free.
  • 1 tbsp hot sauce Optional for an extra flavor kick.
For the Coating
  • 2 cups all-purpose flour Can be replaced with gluten-free flour for gluten-free option.
  • 1 cup cornstarch Helps achieve a light crispy coating.
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper Adjust to taste for more heat.
  • 1 tsp black pepper
  • 1 1/2 tsp salt
For Frying
  • Vegetable oil For frying.

Method
 

Marination
  1. In a large bowl, whisk together buttermilk and hot sauce. Add chicken drumsticks, ensuring they are well-coated. Cover and refrigerate for at least 4 hours or overnight.
Preparation
  1. In a separate bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix gently to create a dusty texture.
Coating the Chicken
  1. Remove each drumstick from the buttermilk and let excess drip off. Dredge in the flour mixture, ensuring thorough coating.
Frying
  1. Heat vegetable oil to 350°F (175°C) in a deep skillet. Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and cooked through.
Resting
  1. Transfer cooked chicken to a wire rack and let it rest for 5 minutes before serving.

Notes

For best results, avoid overcrowding the pan to maintain oil temperature, and consider using high-quality oil for frying.