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.

Ingredients

• 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 1⁄2 cups all-purpose flour
• 1⁄2 cup cornstarch
• 1 teaspoon leaven
• 4 cups vegetable shortening or groundnut oil