🍗 Crispy Southern Fried Chicken
🍽️ Servings: 4–6
⏱️ Time:
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Prep: 20 minutes
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Brine (optional): 4–24 hours
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Cook: 10–15 minutes per batch
⭐ Ingredients:
🍗 For the Chicken:
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2 ½ to 3 lbs bone-in chicken pieces (legs, thighs, breasts, wings)
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Salt & pepper, to season
🥛 Optional Buttermilk Brine (Recommended):
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2 cups buttermilk
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1 tbsp hot sauce (optional)
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1 tsp salt
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½ tsp garlic powder
🧂 For the Flour Dredge:
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2 cups all-purpose flour
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1 tbsp cornstarch (extra crispy!)
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2 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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½ tsp black pepper
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½ tsp cayenne pepper (optional)
🛢️ For Frying:
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Vegetable oil or peanut oil (for deep frying)
🔪 Instructions:
1. Brine the Chicken (Optional but Ideal)
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In a large bowl or zip bag, mix buttermilk, salt, and optional hot sauce.
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Add chicken pieces, coat well, cover, and refrigerate 4 to 24 hours.
2. Set Up Dredging Station
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In a shallow dish, mix flour, cornstarch, and all seasonings.
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Remove chicken from brine and let excess drip off (don’t rinse).
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Dredge each piece thoroughly in the seasoned flour, pressing to coat. Let sit on a wire rack for 15–20 minutes to help the crust stick.
3. Heat the Oil
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In a deep skillet or Dutch oven, pour oil to about ½–¾ inch deep.
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Heat to 325–350°F (163–177°C). Use a thermometer for best results.
4. Fry the Chicken
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Fry in batches (don’t overcrowd) for:
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Dark meat (thighs/legs): 13–15 minutes
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White meat (breasts): 10–12 minutes
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Wings: 8–10 minutes
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Flip once halfway through. Adjust heat as needed to keep oil temp steady.
5. Drain and Rest
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Place cooked chicken on a wire rack over a baking sheet or paper towels.
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Let rest 10 minutes before serving to lock in juices.
📝 Tips for Success:
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Cornstarch + flour = crunch
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Double dredge for extra thick crust (dip in buttermilk again, then flour).
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Keep warm in a 200°F (95°C) oven while you finish frying batches.
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Don’t skip the resting period after frying — it keeps juices in and crust crisp.
🍯 Serve with:
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Hot honey drizzle
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Mashed potatoes and gravy
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Mac & cheese
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Buttermilk biscuits
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Coleslaw
Would you like a spicy Nashville hot chicken version or a fried chicken sandwich recipe next?
