Southern Fried Chicken

Southern Fried Chicken
You can’t have a fried food feature without the kingpin of fried food: fried chicken. And while you can get fried chicken anywhere, this recipe has a distinct southern twist with the addition of creamy buttermilk, giving you a richer, more flavorful final product.
  • Serves: 3
  • Prep Time: 15 minutes
  • Cook Time: 20–25 minutes


  • ½ cup buttermilk
  • 1 large egg
  • 1 (3–3½-pound) chicken, cut into 8–10 pieces
  • 1 cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1⁄8 teaspoon cayenne pepper
  • 3 cups vegetable oil


  1. In a large bowl, combine the buttermilk and egg.
  2. Add the chicken pieces and coat well.
  3. In another large bowl, combine the flour, salt, black pepper, paprika, garlic powder, and cayenne pepper.
  4. Take the chicken from the buttermilk mixture and place in the flour mixture, coating each piece of chicken completely.
  5. In a large Dutch oven or deep skillet, heat the vegetable oil until the temperature reaches 350°F.
  6. Carefully add the chicken pieces to the oil and fry for 20 to 25 minutes, until the chicken is browned and fully cooked.
  7. Place the cooked chicken on a wire rack set over a baking sheet to cool.
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