Description
This classic Southern Fried Chicken recipe delivers crispy, golden-brown chicken thighs and drumsticks seasoned with smoked paprika, black pepper, and onion powder, coated in a buttermilk and flour dredge, and deep-fried to juicy perfection. Perfect for a family meal or gathering, this recipe guarantees flavorful, crunchy fried chicken every time.
Ingredients
Chicken and Marinade
- 12 pieces chicken thighs and drumsticks
- 1 ½ cups buttermilk
Seasoned Flour Mixture
- 2 cups all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon coarse black pepper
- 2 teaspoons coarse sea salt
- ½ teaspoon onion powder
Frying
- Vegetable oil for frying (enough to fill at least 3 inches deep in your frying vessel)
Instructions
- Heat the oil: Heat at least 3 inches of vegetable oil in a Dutch oven or deep cast iron skillet over medium heat until it reaches 350°F. The oil should be deep enough to submerge most of the chicken pieces for even cooking.
- Prepare dredging mixtures: While the oil heats, set up two bowls for dredging. In one bowl, pour the buttermilk. In a second bowl, combine the all-purpose flour, smoked paprika, coarse black pepper, coarse sea salt, and onion powder. Whisk together until the spices are evenly distributed throughout the flour.
- Batter the chicken: Dip each piece of chicken first into the seasoned flour mixture, coating it thoroughly. Then dip into the buttermilk, and finally back into the flour mixture for a double coating. Place the battered chicken pieces on a plate or tray, ready for frying.
- Fry the chicken: When the oil reaches 350°F, carefully place several pieces of coated chicken into the hot oil without overcrowding. Fry for approximately 12 minutes, turning once halfway through if the chicken is not fully submerged. Cook until the chicken develops a deep golden brown crust and an internal temperature of 165°F is reached.
- Drain and serve: Use a slotted spoon to remove the cooked chicken from the oil and place it on a paper bag or paper towels to absorb excess oil. Repeat frying remaining batches. Serve the fried chicken hot for best flavor and texture.
Notes
- Maintain the oil temperature at 350°F throughout cooking to ensure crispy, non-greasy chicken.
- Do not overcrowd the pan to prevent lowering the oil temperature and uneven cooking.
- Use a meat thermometer to check for doneness; chicken must reach 165°F internally.
- Allow chicken to rest on paper towels or paper bags to remove excess oil before serving.
- Leftover fried chicken can be reheated in the oven at 375°F for about 10 minutes to maintain crispiness.
