Get ready to indulge in the ultimate comfort food with this mouth-watering Southern Fried Chicken Recipe that is easy to make and bursting with flavor. From crispy golden exterior, juicy succulent meat to the perfect blend of herbs and spices, this recipe is guaranteed to be a hit with both adults and kids alike.
Ingredients
For this delicious Southern Fried Chicken Recipe, you'll need 8 bone-in chicken pieces (thighs, drumsticks, or breasts), 1 cup of all-purpose flour, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of cayenne pepper (optional), 1 cup of buttermilk, and vegetable oil for frying.
Preparation
Begin by seasoning the chicken pieces with 1 teaspoon of salt and 1/2 teaspoon of black pepper. In a separate bowl, combine the flour, remaining salt and pepper, garlic powder, paprika, oregano, basil and cayenne pepper. Dip each chicken piece in the buttermilk, then coat it well with the flour mixture.
Heat the vegetable oil in a deep skillet or a Dutch oven over medium-high heat. Once the oil is hot enough, place the chicken pieces in the skillet and fry them for 5-8 minutes on each side or until golden brown and thoroughly cooked.
Remove the chicken pieces from the skillet and place them on a wire rack to cool down. This will ensure that the chicken stays crispy and doesn't turn soggy. Serve the chicken hot, garnished with sliced green onions and a side of your favorite dipping sauce.
Tips and Tricks
Here are some tips and tricks to ensure that your Southern Fried Chicken turns out perfect every time:
- Always use a meat thermometer to check the internal temperature of the chicken. It should read 165°F (74°C) for the chicken to be thoroughly cooked.
- Don't overcrowd the skillet while frying. This will lower the temperature of the oil and make the chicken turn greasy instead of crispy.
- For extra crispy chicken, you can double-coat the chicken by dipping it in buttermilk and flour mixture twice before frying.
- Don't skip the wire rack step as it ensures that the chicken stays crispy instead of turning soggy.
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