Fried chicken became a staple of Southern cooking in the 19th century, blending Scottish frying techniques with African seasoning traditions. It evolved into a comfort food symbolizing hospitality and communal gatherings, especially during holidays and church picnics.

In the South you’ll find buttermilk‑brined, double‑dredged chicken; Nashville hot chicken adds a spicy cayenne glaze; Korean fried chicken uses a thin batter and sweet‑spicy sauce; and the Midwest often serves chicken fried steak style with a seasoned flour coating.

It is typically served hot with classic sides such as coleslaw, mashed potatoes, biscuits, and pickles. A drizzle of honey or a dash of hot sauce on the side is common, and the dish is often enjoyed at family gatherings and church potlucks.

Fried chicken is a centerpiece at holidays like Thanksgiving, Christmas, and New Year’s gatherings, as well as at casual events such as backyard barbecues, church socials, and birthday parties. Its ease of serving large groups makes it a go‑to crowd‑pleaser.

Fried chicken exemplifies Southern cooking’s emphasis on bold flavor, comfort, and resourcefulness—using simple pantry staples like flour and oil while maximizing flavor through brining and seasoning. It pairs naturally with other Southern staples like collard greens and cornbread.

Traditional ingredients include bone‑in or boneless skin‑on chicken thighs, buttermilk, hot sauce, garlic powder, mustard powder, kosher salt, black pepper, and all‑purpose flour. Substitutes can be milk with lemon juice for buttermilk, any hot sauce, fresh garlic, dry mustard, or gluten‑free flour blends.

Serve it alongside buttery biscuits, creamy coleslaw, honey‑glazed carrots, or a tangy mustard‑based potato salad. A side of cornbread and a glass of sweet tea complete the classic Southern meal.

Chef Frank’s method uses a 12‑hour buttermilk brine for deep moisture, a double‑dredge technique that creates a thick, crunchy crust, and a cast‑iron skillet that maintains a steady 350°F oil temperature, resulting in a consistently juicy interior and ultra‑crisp exterior.

Common errors include skipping the brine, overcrowding the pan (which drops oil temperature), not letting the first dredge rest, using oil that’s too cool, and draining the chicken on a plate which steams the crust. Following each step precisely prevents soggy or undercooked chicken.

The first dredge sticks to the moist surface left by the brine, creating a base layer. After resting, the second dredge adds extra flour that forms larger crunchy fragments when fried, giving the signature thick, crackly crust.

Yes. After frying, let the chicken cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10‑12 minutes to restore crispness, or freeze for up to 2 months and reheat directly from frozen.

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Epicurious focuses on scientific explanations behind each step—like why a brine works and how oil temperature affects crispness—while many other channels simply demonstrate the process. This educational angle helps viewers understand and replicate results consistently.