BEST SOUTHERN FRIED CHICKEN EVER
This recipe delivers the ultimate Southern fried chicken experience with its crispy, golden-brown skin and juicy, tender meat. Brining and double-dredging are key steps to achieving the perfect flavor and texture. Prepare for a down-home comfort food masterpiece!
Equipment
- Large bowl or pot
- Plate (to weigh down chicken)
- Paper towels
- Shallow dishes (2)
- Large, heavy-bottomed skillet or Dutch oven
- Deep-fry thermometer
- Meat thermometer
- Wire rack
Ingredients
- 1 whole chicken 3-4 pounds
- 4 cups cold water
- ¼ cup kosher salt
- 2 tablespoons granulated sugar
- 1 tablespoon black peppercorns, crushed
- 2 cloves garlic, smashed
- 1 teaspoon hot sauce optional
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon hot sauce optional
- 3-4 cups vegetable shortening
- 3-4 cups peanut oil
- 3-4 cups canola oil
Instructions
- In a large bowl or pot, combine the cold water, salt, sugar, crushed peppercorns, smashed garlic, and hot sauce (if using). Stir until the salt and sugar are completely dissolved.
- Add the chicken pieces to the brine, making sure they are fully submerged. You might need to weigh them down with a plate.
- Cover the bowl or pot and refrigerate for at least 4 hours, or preferably overnight (but no more than 24 hours).
- In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, salt, baking powder, and baking soda.
- In a separate bowl, whisk together the eggs, buttermilk (or milk mixture), and hot sauce (if using).
- Remove the chicken pieces from the brine and pat them completely dry with paper towels.
- Set up a breading station: place the flour mixture in one shallow dish and the egg wash in another.
- Dredge each piece of chicken in the flour mixture, making sure it's fully coated. Then, dip it into the egg wash, allowing the excess to drip off. Finally, dredge it again in the flour mixture, pressing gently to ensure the batter adheres well.
- Heat the vegetable shortening, peanut oil, or canola oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat to 325-350°F (160-175°C). Use a deep-fry thermometer to monitor the temperature.
- Carefully place a few pieces of chicken in the hot oil, making sure not to overcrowd the pan.
- Fry the chicken for about 6-8 minutes per side, or until it's golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature.
- Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil.
- Repeat with the remaining chicken pieces, maintaining the oil temperature.
- Let the chicken cool slightly before serving.
Notes
For extra crispy chicken, ensure the chicken is thoroughly dried before breading and use a double-dredging method. Maintain a consistent oil temperature between 325-350°F (160-175°C) to prevent soggy or burnt chicken. You can freeze leftover fried chicken for up to 2-3 months. To reheat, bake in a preheated oven at 375°F (190°C) for 20-25 minutes or use an air fryer for a crispier result.