Crispy Southern Fried Chicken (Printable Version)

Golden, crunchy chicken with tender meat inside and a perfectly seasoned coating.

# What You 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 Make It:

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 Suggestions:

01 -
  • The double dipping technique creates that shatteringly crispy exterior that makes the most satisfying crunch sound when you bite into it
  • Marinating in buttermilk makes the chicken impossibly tender, practically falling apart under your fork
02 -
  • Rushing the buttermilk soak is the biggest mistake you can make, that hour minimum makes all the difference in texture
  • Overcrowding the pan drops the oil temperature and makes the coating soggy, so fry in batches and resist the urge
03 -
  • Let the coated chicken sit on a rack for about 10 minutes before frying, this helps the coating set and adhere better
  • Season the chicken right after it comes out of the oil while its still hot, salt sticks better this way

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