Crispy Southern Fried Chicken with Garden Salad

Instructions

Step 1: In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, cover, and refrigerate for at least 4 hours or overnight.

Step 2: In another bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, oregano, and thyme.

Step 3: In a separate bowl, beat the eggs until smooth.

Step 4: Remove the chicken from the buttermilk marinade. Dip each piece into the flour mixture, then into the eggs, and finally back into the flour mixture, pressing the coating firmly onto the chicken.

Step 5: Place the coated chicken on a wire rack and let it rest for 15 minutes to help the breading adhere.

Step 6: Heat 2 to 3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).

Step 7: Fry the chicken in batches for 12–15 minutes, turning occasionally, until golden brown, crispy, and the internal temperature reaches 165°F (74°C).

Step 8: Transfer the fried chicken to a wire rack to drain excess oil and maintain crispiness.

Step 9: In a large bowl, combine the lettuce, tomato, cucumber, and red onion.

Step 10: Whisk together the olive oil, lemon juice, salt, and black pepper. Toss with the salad just before serving.

Step 11: Arrange the crispy fried chicken on a serving platter with the fresh garden salad.

Step 12: Serve immediately while the chicken is hot and crispy.

Storage and Reheating Tips

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

Reheat in a 375°F (190°C) oven or air fryer for 10–15 minutes to restore crispiness.

Avoid microwaving, as it can soften the crunchy coating.

Store the salad separately and add dressing only when ready to serve.

Cooked fried chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.