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Golden Southern Fried Chicken served with a colorful garden salad

Extra Crispy Southern Fried Chicken with Garden Salad

A delicious and satisfying comfort food classic that combines crispy fried chicken with a fresh garden salad, perfect for all occasions.
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 8 pieces chicken pieces (drumsticks and thighs) Opt for organic or free-range for better flavor and texture.
  • 2 cups buttermilk Substitute with almond milk and vinegar for a dairy-free version.
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups all-purpose flour For a gluten-free option, substitute with a gluten-free blend.
  • 1 tbsp cornstarch Helps create a lighter, crispier coating.
  • 1/2 tsp black pepper
For the Salad
  • 3 cups lettuce, chopped
  • 1 medium cucumber, sliced
  • 6 pieces cherry tomatoes, halved
  • 1/4 medium onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice

Method
 

Marinate the Chicken
  1. In a bowl, whisk together buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Marinate the chicken for at least 4 hours or overnight.
Prepare the Coating
  1. In a large bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Sift the flour for smoothness.
Coat the Chicken
  1. Remove the chicken from the marinade. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure the coating sticks well.
Fry Until Golden
  1. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the chicken pieces in batches for 12–15 minutes until golden brown and cooked through.
Prepare & Serve the Salad
  1. While the chicken cooks, toss lettuce, cucumber, tomatoes, and onion in a large bowl with olive oil and lemon juice. Serve the chicken alongside the salad.

Notes

Store leftover chicken in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for about 20 minutes to retain crispiness.