Go Back

Crispy Southern Fried Chicken with Fresh Garden Salad

Enjoy the heart and soul of Southern comfort food with this Crispy Southern Fried Chicken, perfectly paired with a refreshing garden salad.
Print Recipe
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 8 pieces chicken pieces (drumsticks and thighs) Choose organic chicken for superior flavor.
  • 2 cups buttermilk Fresh buttermilk adds tanginess; substitute with plain yogurt mixed with water if needed.
  • 2 cups all-purpose flour Use gluten-free flour blend for a gluten-free option.
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt Consider using garlic salt for a flavor boost.
  • 1/2 tsp cayenne pepper Add more for a spicier version.
  • Vegetable oil, for frying Heat oil to 350°F (175°C) for frying.
For the Salad
  • 3 cups shredded lettuce Use fresh lettuce for best flavor.
  • 1 medium cucumber, sliced
  • 2 medium tomatoes, sliced
  • 1/4 cup red cabbage, shredded
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Method
 

Preparation
  1. Marinate the chicken: Soak the chicken pieces in buttermilk for at least 2 hours.
  2. Prepare the coating: In a large bowl, mix the flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper thoroughly.
  3. Coat the chicken: Remove chicken from buttermilk and dredge in the seasoned flour mixture.
Cooking
  1. Heat the oil to 350°F (175°C) in a deep skillet.
  2. Fry the chicken until golden brown, about 10-15 minutes, turning occasionally.
  3. Remove from oil and let it rest on a wire rack.
Serving
  1. Serve the crispy chicken alongside a fresh garden salad.

Notes

For a delightful experience, serve with warm cornbread and iced tea. Store leftovers in an airtight container; they are good for up to 3 days in the fridge.