Crispy Southern Fried Chicken (Printable)

Juicy chicken double-coated in spiced flour and fried to golden perfection.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce

→ Seasoned Flour Coating

04 - 2 cups all-purpose flour
05 - 1 tablespoon cornstarch
06 - 2 teaspoons paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon salt
10 - 1 teaspoon black pepper
11 - 1/2 teaspoon cayenne pepper
12 - 1 teaspoon dried thyme

→ Egg Wash

13 - 2 large eggs
14 - 1/2 cup milk

→ For Frying

15 - 4 cups vegetable oil

# Steps:

01 - Pound chicken breasts between plastic wrap to 1/2-inch thickness using a meat mallet for even cooking.
02 - Whisk buttermilk and hot sauce in a large bowl. Add chicken, coat thoroughly, cover and refrigerate for 1 hour or overnight.
03 - Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, cayenne, and thyme in a shallow dish.
04 - Whisk eggs and milk together in a separate bowl until fully incorporated.
05 - Remove chicken from buttermilk, drain excess. Dredge in seasoned flour, dip in egg wash, then dredge again in flour, pressing to adhere coating.
06 - Heat oil in a deep skillet or Dutch oven to 350°F.
07 - Fry chicken in batches without overcrowding for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
08 - Transfer to wire rack or paper towels to drain. Rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The double coating creates that shatteringly crispy exterior that keeps people coming back for seconds
  • Buttermilk tenderizes the chicken from the inside out while adding a subtle tang
  • Once you master the technique, youll never settle for takeout fried chicken again
02 -
  • Hot oil can be dangerous so never leave it unattended and keep a fire extinguisher nearby just in case
  • Letting the chicken rest on a wire rack instead of paper towels keeps the bottom crust from getting soggy
  • If your coating is falling off, your oil might not be hot enough or you skipped the second dredge
03 -
  • Let the dredged chicken sit for about 10 minutes before frying to help the coating set better
  • Season your flour mixture generously because some salt will drip off during the fry

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