Southern Fried Chicken Recipe


Chicken gets brined in flavorful buttermilk before hitting the fryer for a crisp, golden crust.

Why It Works

An intensely flavored buttermilk brine tenderizes the chicken while keeping it moist.
Adding wet ingredients to the dry flour coating ensures an extra-craggy crust with many nooks and crannies.
Starting in hot fat and finishing within the oven gives you fried chicken with a crisp crust and evenly cooked meat.


  • 2 tablespoons paprika
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1 large egg
  • Kosher salt
  • One whole chicken, about 4 pounds, dig 10 pieces or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings
  • 1 1โ„2 cups all-purpose flour
  • 1โ„2 cup cornstarch
  • 1 teaspoon leaven
  • 4 cups vegetable shortening or groundnut oil


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