Description
Crispy Southern chicken fried chicken embodies comfort food perfection from deep-south kitchens. Home cooks relish this golden-brown classic that delivers crackling texture and robust flavor in each hearty bite.
Ingredients
Scale
- 4 chicken breasts (boneless, skinless, pounded to 1/2 inch thickness)
- 2 cups (480 ml) buttermilk
- 2 large eggs
- 1 cup (120 g) cornstarch
- 1 cup (120 g) all-purpose flour
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- vegetable oil (enough to fill skillet 1/2 inch deep)
Instructions
- Immerse chicken breasts in buttermilk, ensuring complete coverage. Refrigerate for minimum 1 hour or overnight to enhance tenderness and flavor absorption.
- Craft a dynamic seasoning blend by combining flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper in a mixing bowl. Whisk thoroughly to distribute spices evenly.
- Warm vegetable oil in a large skillet to medium-high heat, targeting approximately 350°F. Dredge each buttermilk-soaked chicken piece through beaten egg, then generously coat with seasoned flour mixture, pressing gently to ensure complete adherence.
- Carefully lower coated chicken into hot oil, maintaining consistent temperature. Fry each side for 5-7 minutes until exterior turns deep golden brown and internal temperature reaches 165°F. Ensure chicken remains juicy by avoiding overcrowding in the pan.
- For accompanying gravy, melt butter in a separate saucepan over medium heat. Incorporate flour and cook while stirring for 1-2 minutes to eliminate raw flour taste. Gradually introduce milk, whisking continuously to prevent lumps.
- Simmer gravy until it reaches desired thickness, seasoning with salt and pepper. Consistency should coat the back of a spoon smoothly.
- Transfer crispy chicken to serving platter, generously drizzle with prepared gravy or serve sauce alongside for individual preference.
Notes
- Marinate chicken overnight for maximum tenderness and flavor absorption.
- Choose buttermilk with higher fat content to ensure juicier, more flavorful meat.
- Pat chicken completely dry before coating to help breading stick perfectly and create crispier texture.
- Use a meat thermometer to confirm internal chicken temperature reaches 165°F for safe consumption.
- Adjust cayenne pepper quantity based on personal spice tolerance without compromising overall seasoning balance.
- Rest fried chicken on wire rack instead of paper towels to maintain crispiness and prevent soggy bottom.
- Double-coat chicken for extra crispy exterior by repeating egg wash and flour dredging process.
- Consider using cast iron skillet for more even heat distribution and superior golden-brown crust.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 45 g
- Cholesterol: 160 mg