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Grandma’s Crispy Southern Fried Chicken: The Secret to Juicy Meat

Close-up of a perfectly cooked, crispy fried chicken drumstick on a white plate.
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You can make truly crispy, juicy Southern fried chicken at home. This recipe uses a buttermilk soak and a specific dredge with cornstarch for a guaranteed golden, crunchy coating every time you cook.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons hot sauce
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • Oil for frying (peanut or vegetable)

Instructions

  1. In a large bowl, combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
  2. Add the chicken pieces to the buttermilk mixture, ensuring all pieces are submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for maximum tenderness.
  3. In a separate shallow dish, whisk together the flour, cornstarch, and baking powder. This mixture creates the ultimate crunchy coating.
  4. Remove the chicken from the marinade, letting excess buttermilk drip off, but do not rinse.
  5. Dredge each piece of chicken thoroughly in the flour mixture, pressing the coating firmly onto the chicken to create a thick crust. For extra crunch, dip the floured chicken back into the remaining buttermilk for a quick second dip, then coat again in the flour mixture (double-dip method).
  6. Heat 2 to 3 inches of oil in a large, heavy-bottomed pot or Dutch oven to 325 degrees Fahrenheit. Use a thermometer to monitor the temperature; maintaining this heat is key for juicy meat.
  7. Carefully place the chicken pieces into the hot oil, ensuring you do not overcrowd the pot. Fry in batches.
  8. Fry drumsticks and thighs for about 12 to 15 minutes, turning occasionally, until deep golden brown and cooked through (internal temperature of 165 degrees Fahrenheit). Breast pieces may require slightly less time.
  9. Remove the cooked fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Do not place directly on paper towels, as this steams the bottom crust.
  10. Let the chicken rest for 5 minutes before serving your classic fried chicken.

Notes

  • For the best results, keep your oil temperature steady between 315°F and 330°F while frying. If the oil is too hot, the outside burns before the inside cooks.
  • If you are cooking larger pieces like breasts, you can finish them in a 350 degree Fahrenheit oven for 5 minutes after frying to guarantee they reach a safe internal temperature without burning the crust.
  • The cornstarch in the dredge is the secret ingredient for that restaurant-style, extra-crispy fried chicken coating.

Nutrition

Find it online: https://frostedfancies.com/crispy-juicy-southern-fried-chicken-recipe/