Crispy Southern Fried Chicken – Extra Crunchy, Juicy & Packed with Flavor

 

Ingredients

For the Chicken:

• 8 chicken pieces (drumsticks, thighs, wings, or breasts)
• 2 cups buttermilk
• 2 eggs
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder

For the Crispy Coating:

• 2½ cups all-purpose flour
• ½ cup cornstarch
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper (optional)
• 1 tsp black pepper
• 2 tsp salt
• 1 tsp baking powder

For Frying:

• Vegetable oil or peanut oil

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Instructions

1. Marinate the Chicken:
   In a large bowl, whisk together the buttermilk, eggs, salt, pepper, paprika, garlic powder, and onion powder. Add the chicken and refrigerate for at least 4 hours, preferably overnight.
2. Prepare the Coating:
   In another bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, salt, and baking powder.
3. Coat the Chicken:
   Remove each piece from the marinade, letting the excess drip off. Dredge thoroughly in the flour mixture, pressing the coating firmly onto the chicken. For an extra crispy crust, dip it back into the marinade and coat it with flour a second time.
4. Rest the Chicken:
   Place the coated chicken on a rack or tray and let it rest for 10–15 minutes. This helps the coating stick during frying.
5. Fry:
   Heat oil to 325–350°F (165–175°C). Fry the chicken in batches for 12–18 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
6. Drain & Serve:
   Place the fried chicken on a wire rack or paper towels for a few minutes. Serve hot with fries, coleslaw, biscuits, or your favorite dipping sauce.

💡 Pro Tip:

For the crispiest fried chicken, let the coated pieces rest before frying and avoid overcrowding the pan. This creates a thick, crunchy crust while keeping the inside juicy and tender. 🍗😋