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Best Easy Southern Fried Chicken Recipe

Name: Best Easy Southern Fried Chicken Recipe
Total time: 65 min
Yield: 180 g
Ingredients: bone-in chicken pieces 3 lbs; buttermilk 2 cups; all-purpose flour 2 cups; kosher salt 1.5 tsp; black pepper 1 tsp; paprika 1 tsp; garlic powder 1 tsp; onion powder 1 tsp; cayenne pepper 0.25 tsp; vegetable oil (for frying) 3 cups

Golden, crispy Southern fried chicken with a perfectly seasoned buttermilk crust is America's most beloved chicken dish. This high protein family classic delivers juicy, flavorful meat with an irresistible crunch.

Cook 65 min Difficulty NORMAL 395 kcal

#high protein #southern classic

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Ingredients

Main ingredients

bone-in chicken pieces 3 lbs
buttermilk 2 cups
all-purpose flour 2 cups

Seasonings/Sauce

kosher salt 1.5 tsp
black pepper 1 tsp
paprika 1 tsp
garlic powder 1 tsp
onion powder 1 tsp
cayenne pepper 0.25 tsp
vegetable oil (for frying) 3 cups

Nutrition summary

Carbohydrates 16 g 16%

Protein 32 g 33%

Fat 21 g 51%

Serving size 180g

Cooking steps

1

Combine buttermilk with 1 teaspoon kosher salt and 0.5 teaspoon black pepper in a large bowl. Add chicken pieces, ensuring each is fully submerged. Cover and refrigerate for at least 2 hours or overnight for juiciest results.
2

Remove chicken from the buttermilk, letting excess drip off. In a large baking dish, mix flour, remaining salt, pepper, paprika, garlic powder, onion powder, and cayenne until evenly blended.
3

Dredge each chicken piece in the seasoned flour, pressing firmly so the coating adheres well on all sides. Place coated chicken on a wire rack and let it stand for 10–15 minutes to help the crust set.
4

Fill a deep cast-iron skillet with about 1 inch (using 3 cups) of vegetable oil. Heat oil to 340–350°F over medium-high heat. Carefully add chicken in batches without crowding the pan—oil temperature must stay at 340–350°F throughout frying.
5

Fry chicken 12–16 minutes, turning once, until deep golden brown and crispy, and an instant-read thermometer registers 165°F in the thickest part. Remove to a clean wire rack to drain briefly before serving. Enjoy hot for maximum crunch.

Personalized Q&A

Q. What's the key ingredient in this Southern fried chicken recipe?

Bone-in chicken pieces are essential, delivering juicy, flavorful meat. Buttermilk is the signature marinade, tenderizing the meat while infusing tanginess. The seasoned flour crust—infused with paprika, garlic powder, and a hint of cayenne—defines the iconic flavor and crisp texture.

Q. How important is oil temperature when frying the chicken?

Maintaining an oil temperature between 340–350°F is crucial for achieving a crisp, golden crust without over-absorbing oil or burning the coating. If the oil gets too cool, the breading becomes soggy; too hot, and the exterior may burn before the meat cooks through.

Q. How can I prevent the fried chicken from becoming soggy after cooking?

Drain the fried chicken on a wire rack (rather than paper towels), which allows steam to escape and keeps the crust crisp. Also, avoid stacking pieces while hot—give them space so moisture doesn't collect.

Q. How many calories and how much protein does each serving provide?

Each serving contains approximately 395 kcal and 32 grams of protein. This makes it a protein-rich meal, balancing 16g carbs (16% of calories), 32g protein (33%), and 21g fat (51%) per 180g serving.

Best Easy Southern Fried Chicken Recipe

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