Crispy Southern Fried Chicken

Instructions

Step 1. In a large bowl, whisk together the buttermilk, eggs, 1 teaspoon salt, and ½ teaspoon black pepper.

Step 2. Add the chicken pieces to the buttermilk mixture, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight for best results.

Step 3. In a separate large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, remaining salt, and remaining black pepper.

Step 4. Remove the chicken from the marinade one piece at a time, allowing excess liquid to drip off.

Step 5. Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating onto the chicken to create a thick crust.

Step 6. Place the coated chicken on a wire rack and let it rest for 15 minutes to help the coating adhere.

Step 7. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).

Step 8. Fry the chicken in batches, being careful not to overcrowd the pot.

Step 9. Cook drumsticks and thighs for 12–15 minutes, wings for 8–10 minutes, and breasts for 14–16 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

Step 10. Transfer the fried chicken to a wire rack or paper towel-lined tray to drain excess oil.

Step 11. Allow the chicken to rest for 5 minutes before serving.

Step 12. Serve hot and enjoy the crispy, flavorful coating.

Storage and Reheating Tips

Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days.

To maintain crispiness, reheat the chicken in a 375°F (190°C) oven for 15–20 minutes or until heated through.

An air fryer is also excellent for reheating fried chicken and restoring its crunchy texture.

Avoid microwaving if possible, as it can make the coating soft.

Freeze cooked fried chicken for up to 3 months in a freezer-safe container or bag.

Thaw overnight in the refrigerator before reheating for best results.