Crispy Southern Fried Chicken (Printable)

Golden, crunchy Southern-style chicken with seasoned coating

# 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 - 4 cups vegetable oil

# How To Cook:

01 - Pound chicken breasts between plastic wrap to 1/2-inch thickness using a meat mallet for even cooking.
02 - Whisk buttermilk and hot sauce in a large bowl. Add chicken, coat thoroughly, cover and refrigerate for 1 hour to overnight.
03 - Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, cayenne, and thyme in a shallow dish.
04 - Whisk eggs and milk together in a separate bowl until fully combined.
05 - Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour, dip in egg wash, then dredge again in flour, pressing lightly to adhere coating.
06 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F.
07 - Fry chicken in batches without overcrowding for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
08 - Transfer chicken to wire rack or paper towels to drain. Rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The double dip creates this incredible shattery crust that makes an actual sound when you bite into it
  • Buttermilk does something magical to the meat, making it almost impossibly tender
  • Your entire house will smell like the kind of comfort that makes people linger in the kitchen
02 -
  • Patience with the oil temperature is the difference between good fried chicken and great fried chicken
  • The wire rack trick keeps the bottom crust from getting soggy while you finish the batch
  • Double dipping in flour is mandatory if you want that restaurant style crunch
03 -
  • Let the dredged chicken sit on a rack for 10 minutes before frying. This lets the coating set so it does not fall off in the oil.
  • Season the flour mixture generously. What hits the chicken directly is what you will taste.

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