Southern Fried Chicken

**Southern Fried Chicken: The Ultimate Comfort Food Recipe**

When it comes to comfort food, few dishes can rival the crispy, golden deliciousness of **Southern Fried Chicken**. This classic dish, beloved for its perfectly seasoned and crispy coating, tender chicken, and savory flavors, has been a staple of Southern cuisine for generations. Whether you’re cooking it for a special occasion, a family dinner, or simply because you’re craving something satisfying, **Southern Fried Chicken** never disappoints.

In this article, we’ll walk you through how to make the perfect **Southern Fried Chicken** at home. From the key ingredients to the crispy coating and the best frying techniques, we’ll help you create a golden, crunchy, and juicy fried chicken that will have everyone asking for seconds!

### Why You’ll Love Southern Fried Chicken

1. **Crispy Exterior**: The secret to Southern fried chicken is the perfectly seasoned, crunchy coating that contrasts beautifully with the tender, juicy meat inside.

2. **Flavorful Marinade**: Marinating the chicken in buttermilk not only makes it tender but infuses the meat with a subtle tangy flavor that enhances the overall taste.

3. **Versatile**: You can enjoy Southern fried chicken as a main dish for dinner, in sandwiches, or as part of a picnic or barbecue spread. It’s great with mashed potatoes, coleslaw, or cornbread!

4. **Comfort Food at Its Best**: There’s something universally comforting about fried chicken—the crispy, flavorful skin, paired with a tender, juicy inside, is a perfect balance of textures and tastes.

### Ingredients for Southern Fried Chicken

To make **Southern Fried Chicken**, you’ll need the following ingredients:

#### For the Marinade:
– **1 whole chicken** (cut into pieces, or use thighs, drumsticks, and breasts)
– **2 cups buttermilk**
– **1 tablespoon hot sauce** (optional, for a bit of heat)
– **2 teaspoons salt**
– **1 teaspoon black pepper**
– **1 teaspoon paprika**
– **1 teaspoon garlic powder**
– **1 teaspoon onion powder**

#### For the Coating:
– **2 cups all-purpose flour**
– **1 tablespoon cornstarch** (for extra crispiness)
– **2 teaspoons salt**
– **1 teaspoon black pepper**
– **1 teaspoon paprika**
– **1 teaspoon garlic powder**
– **1 teaspoon onion powder**
– **1/2 teaspoon cayenne pepper** (optional, for heat)
– **Vegetable oil** or **peanut oil** (for frying)

### How to Make Southern Fried Chicken

#### Step 1: Marinate the Chicken
Start by marinating the chicken to ensure it’s tender and flavorful. In a large bowl, combine the **buttermilk**, **hot sauce** (if using), **salt**, **pepper**, **paprika**, **garlic powder**, and **onion powder**. Mix everything together until fully combined.

Submerge the chicken pieces into the buttermilk mixture, making sure each piece is well-coated. Cover the bowl and refrigerate for at least **2 hours** or preferably **overnight**. This will allow the chicken to absorb the flavors and become tender.

#### Step 2: Prepare the Coating
While the chicken marinates, prepare the dry coating. In a separate bowl, combine the **flour**, **cornstarch**, **salt**, **pepper**, **paprika**, **garlic powder**, **onion powder**, and **cayenne pepper** (if using). Whisk everything together until the mixture is smooth and well combined.

#### Step 3: Coat the Chicken
Once the chicken has marinated, remove each piece from the buttermilk mixture, allowing any excess liquid to drip off. Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated on all sides. For an extra crispy coating, you can dip the chicken back into the buttermilk and then dredge it in the flour again to double-coat it.

Set the coated chicken pieces aside on a plate or tray while you heat the oil.

#### Step 4: Heat the Oil
In a large, deep skillet or Dutch oven, heat about **2 inches of vegetable or peanut oil** over medium-high heat. The oil should reach about **350°F (175°C)**. You can check the temperature using a thermometer or by dropping a small bit of flour into the oil—if it sizzles and rises to the surface immediately, the oil is ready.

#### Step 5: Fry the Chicken
Carefully lower the coated chicken pieces into the hot oil, being mindful not to overcrowd the pan. Fry the chicken in batches if necessary. Cook the chicken for about **10-12 minutes per side**, or until the coating is golden brown and crispy. The internal temperature of the chicken should reach **165°F (74°C)** to ensure it’s fully cooked through.

While frying, occasionally turn the chicken pieces to ensure they cook evenly on all sides. Use tongs to handle the chicken and avoid splattering.

Step 6: Drain and Rest
Once the chicken is cooked, remove it from the oil and place it on a wire rack or paper towels to drain any excess oil. Allow the chicken to rest for about **5 minutes** before serving to help the juices redistribute.

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