The Best Southern Fried Chicken

Ingredients

• FOR THE CHICKEN:
• 1.5 kg chicken pieces (thighs, drumsticks, wings, bone-in preferred)
• 500 ml buttermilk
• 1 tbsp hot sauce (optional but recommended)
• 1 tsp salt
• 1 tsp black pepper
• FOR THE SEASONED FLOUR:
• 300 g plain flour
• 2 tbsp cornflour (makes it extra crispy)
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional, for a little heat)
• FOR FRYING:
• Oil for deep frying (peanut, corn, vegetable or rapeseed)

Steps

1. Place your chicken in a bowl with buttermilk, hot sauce, salt and pepper. Mix well, cover and refrigerate for at least a half hour or overnight.
2. In a separate bowl, mix the flour, cornflour and all the spices. Taste some on your fingertip—if it tastes well-seasoned now, the chicken will be perfect later.
3. Remove the chicken from the buttermilk, letting excess drip off but not wiping it. Drop each piece into the flour mixture, pressing firmly to create texture. To make it extra crispy You can dip it back into the buttermilk and then. Dredge it again in the flour. This double coating creates those craggy edges that make fried chicken so crunchy.
4. Let the coated chicken sit on a rack for 10–15 minutes. This helps the coating adhere so it doesn’t fall off during frying.
5. Heat oil in a deep pot to 170°C (340°F). Work in batches so you don’t overcrowd the pot. Turn the pieces halfway through for even browning. Turn the pieces halfway through for even browning. Drumsticks and thighs will take 12 to 15 minutes and wings will take 8 to 10 minutes.
6. When golden and crisp and the internal temp hits 75°C (165°F), remove and drain on a rack.
7. Let the chicken sit for 5 minutes. This keeps it crispy while allowing the juices to settle. Season with more flaky salt and black pepper if you like.