MY SECRET SOUTHERN FRIED CHICKEN RECIPE

Ingredients

• 8 pieces Chicken Thighs or Drumsticks (bone‑in, skin‑on for maximum flavor and crispiness)
• 2 cups All-Purpose Flour (sifted; provides the base for the coating)
• 1 teaspoon Salt (season both the chicken and the dry mix)
• 1 teaspoon Black Pepper (freshly ground for peppery bite)
• 1 teaspoon Paprika (adds color and mild sweetness)
• 1 teaspoon Garlic Powder (for savory depth)
• 0.5 teaspoon Cayenne Pepper (adds heat; adjust to taste)
• 1 cup Buttermilk (wet coating; tenderizes chicken)
• 1 large Egg (helps bind the wet coating)
• 1 tablespoon Hot Sauce (optional; adds extra peppery heat to the wet mix)
• 2 cups Vegetable Oil (high smoke‑point oil for deep frying)

Instructions

1. Prepare Dry Coating

   In the first mixing bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, and cayenne pepper until evenly blended.

   Time: PT5M

2. Prepare Wet Mixture

   In the second bowl, combine the buttermilk, egg, and hot sauce. Whisk until smooth.

   Time: PT3M

3. Season the Chicken

   Pat the chicken pieces dry with paper towels, then sprinkle lightly with additional salt and pepper.

   Time: PT2M

4. Coat the Chicken

   Working one piece at a time, dip the chicken into the wet bowl, then lift and dredge thoroughly in the dry bowl. Return it to the wet bowl for a second dip, and finish with a final coat in the dry bowl. Place the fully coated pieces on a plate and repeat until all are coated.

   Time: PT5M

5. Heat the Oil

   Add the vegetable oil to the deep skillet, ensuring it’s at least 1‑inch deep. Heat over medium‑high until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Fry the Chicken

   Carefully lower 2‑3 pieces into the hot oil using tongs. Fry without crowding for 6‑8 minutes per side, or until the coating is deep golden‑brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain.

   Time: PT12M

   Temperature: 350°F

7. Rest and Serve

   Let the fried chicken rest on the wire rack for 2 minutes to allow excess oil to drip off. Serve hot as a burger topping or on its own.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

20g

Fiber

1g