AmericanMain course
Crispy Southern Fried Chicken
This fried chicken recipe focuses on legs and thighs, aiming for a shatteringly crisp exterior and a juicy, tender interior. The chicken first soaks in a buttermilk marinade, which gently tenderizes the meat and keeps it moist as it cooks. Before hitting the oil, each piece gets a thorough coating of seasoned flour, spiced with paprika, thyme, and pepper. You'll fry the chicken in batches, ensuring each piece cooks evenly to a deep golden brown.
Method
8 steps · 45 min total
- 01
Marinate Chicken
Pour the buttermilk into a tray or bowl, then stir in 1 teaspoon of salt. Add the chicken pieces, making sure they're fully submerged; you might need a little extra buttermilk depending on your container. Cover with cling film and refrigerate for up to 8 hours.
When you're ready to cook, pull the chicken out of the fridge to let it come up to room temperature while you prepare the dredging station and heat the oil. This helps the chicken cook more evenly.
