Crispy Southern Fried Chicken (Printable)
Tender chicken double-dipped in seasoned flour, fried until golden and crispy
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
→ 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
12 - 1 teaspoon dried thyme
→ Egg Wash
13 - 2 large eggs
14 - 1/2 cup milk
→ For Frying
15 - Vegetable oil, for deep frying (about 4 cups)
# Directions:
01 - Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet for even cooking.
02 - In a large bowl, whisk buttermilk and hot sauce. Add chicken, turning to coat thoroughly. Cover and refrigerate for at least 1 hour or up to overnight for maximum tenderness.
03 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, cayenne, and thyme. Mix well to distribute spices evenly.
04 - In a separate bowl, whisk eggs and milk together until fully combined and smooth.
05 - Remove chicken from buttermilk, allowing excess to drip off. Dredge in seasoned flour, dip in egg wash, then dredge again in seasoned flour, pressing lightly to adhere coating thoroughly.
06 - Heat oil in a deep skillet or Dutch oven to 350°F. Maintain temperature throughout frying for optimal crispiness.
07 - Fry chicken in batches without overcrowding for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
08 - Transfer to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to retain juices.
# Expert Tips:
01 -
- The double dredge creates this shatteringly crispy exterior that makes the most incredible sound when you bite into it
- Buttermilk works its magic overnight, turning even basic chicken breasts into something impossibly tender and juicy
02 -
- Pat the chicken dry before it hits the flour, otherwise wet spots make the coating slide right off in the oil
- Letting the oil come back to temperature between batches prevents soggy greasy chicken
03 -
- Buttermilk can be made on the spot by mixing regular milk with a tablespoon of vinegar and letting it sit for five minutes
- A wire cooling rack is infinitely better than paper towels for keeping fried food crispy because air circulates underneath