Do you love the crispy and tender juiciness of a well-prepared fried chicken? From the aroma to the appetizing visuals and scrumptious taste, it is and will remain one of the most delicious foods ever created! Our recipe for Ultimate Southern Fried Chicken takes everything previously stated and kicks it up several notches!
Easy With Instruction
I’m going to be very honest, this recipe will take quite a while to complete, but each step, method, and technique is essential to achieve the ultimate flavor and texture of the fried chicken; the taste of this dish will speak for itself! With my instructions, you’ll make this fried chicken like a pro on your first try!
What Makes This Fried Chicken Special?
Now, I know that you’re probably thinking, this is just another “hyped up” fried chicken recipe; well, I’m here to burst your bubble! Don’t worry, you’ll be eating those words soon enough, and our Ultimate Southern Fried Chicken too!
How To Serve
For maximum flavor and crunchiness, serve this chicken hot or warm. Our fried chicken is delicious with just about any side dish, bread, pasta, veggies, you name it. Have it for lunch with some seasoned potato wedges and dip, or for dinner with a side of mashed potatoes and sauteed veggies. Fried chicken makes everything better!
From this recipe, you will get 8 pieces of our mouthwatering fried chicken; this is great for a family dinner setting or a small potluck. You can bring this with you on a picnic or increase the recipe and host a barbeque or serve at a family reunion. Regardless of the occasion, friends, family, and guests alike will love it.
Pan– For this recipe, you’ll need to use a large saucepan or a pot(with a lid) of the same size.
Wooden Spoon– A regular wooden spoon will do.
Knife– A small sharp kitchen knife is needed to cut the chicken.
Bowl– Use one large mixing bowl to mix the coating ingredients.
Frying Pan– You need a medium to large deep fry pan or skillet.
Tongs– Use metal tongs for this recipe.
Baking Tray– A non-stick baking tray will work.
Mesh Wire– Use this or a cooling rack.
Chicken– I used 8 pieces in the recipe, I kept the skins on to retain the delicious juices during the cooking process, but you can toss them if you want to.
Thyme– I used fresh thyme sprigs and leaves in this recipe for flavor and eye appeal.
Garlic Powder– If you are fresh out of this spice, you can use minced garlic instead; use the same amount the recipe calls for, and you’re good to go.
Buttermilk– To substitute buttermilk in this recipe, you can either use the same amount of plain yogurt or make a mixture of 3 cups milk and 3 tablespoons vinegar, allow the mixture to curdle, then use as per the recipe.
All The Ingredients
- Chicken– Scored, marinated, fried, then baked
- Buttermilk– Used to soaked the chicken.
- Vegetable Oil– Heated and used to fry the chicken.
- Pepper Corn– Combined with the brine ingredients.
- Thyme– Gives the brine delicious flavors and is used as a garnish.
- Bay Leaves– Flavors the brine
- Garlic– Crushed and added to the brine with the other ingredients.
- Salt– To enhance the flavors of the brine, we use kosher salt to garnish.
- Sugar– Adds a hint of sweetness to the brine.
- Water– We used hot and room temperature water to make the brine.
- Flour– Combined with the baking powder, paprika, cayenne pepper, onion powder, garlic, pepper, and salt to make the coating for chicken.
- Baking Powder– Helps the chicken to puff up once fried.
- Paprika– Mixed into the flour mixture.
- Cayenne Pepper– Gives a spicy flavor to the flour mixture and contributes to color.
- Onion Powder– Added to the brine for flavor.
- Garlic Powder– Flavors the marinate mixture.
- Pepper– Gives a spicy flavor to the brine.
- Lemon Wedges– Arranged decoratively with the fried chicken.
How To Make Southern Pound Cake
- Brine: Combine all the spices for the brine in a large saucepan, then add the hot water and stir until the salt and sugar dissolve.
- Mix in the room temperature water, then set it aside to cool completely.
- Make bone-deep incisions in the chicken pieces and place in the brine to marinade.
- Cover the pot with cling and refrigerate for 6-8 hours.
- Buttermilk Soak: Remove the chicken from the brine and shake of the extra liquid.
- Place the pieces of chicken in the bag and cover them in the buttermilk.
- Release all the air from the bag, seal, and return to the fridge for another 8 hours.
- Flour Coating: Preheat the oven to 325 degrees.
- Mix all the coating ingredients in a large bowl.
- Remove the chicken from the buttermilk, shaking off any extra liquid.
- Place the pieces into the flour mixture and dredge evenly, making sure to get every crevice, including on the chicken cuts.
- Fry The Chicken: In a deep-bottomed frying pan or skillet, heat the oil to 350 degrees.
- Place a couple of chicken pieces in the pot at a time and fry just long enough until golden on both sides.
- Transfer the fried chicken to a baking tray and sprinkle with oil-covered thyme leaves.
- Bake the chicken in the preset oven for 18-20 minutes.
- Remove the chicken from the oven and place them on a wire rack.
- Serve fresh from the oven with a side dish.
Soak The Chicken in Buttermilk
After marinating the chicken in the brine, I removed them, shook off the extra liquid, placed them in a bag with buttermilk, and soaked them in the fridge for 6-8 hours. Why? Well, the acid present in the buttermilk tenderizes the chicken, making it moist and tender when you bite into it.
Score The Chicken
Once the brine cooled, I scored the chicken pieces with a sharp knife and proceeded to marinate them in the brine. This process allows the flavors of the marinade to penetrate the chicken to the bone. Another way to achieve this is by using a fork to poke holes in the chicken.
How To Store Southern Fried Chicken
If you have some of this tasty chicken leftover, you can store it in the fridge for 3-4 days in an airtight container. To keep your delicious fried chicken for a more extended period, wrap it tightly in tin foil or place it in a freezer bag and freeze for up to 4 months.
Moist, tender, and juicy, this Southern Fried Chicken will make every face around the table light up with just a taste! This chicken is so flavorful that it’ll be hard to eat fried chicken prepared any other way once you’ve had it, and I don’t blame you.
- 4 chicken thighs (skin on)
- 4 chicken drum sticks (skin on)
- 3 cups buttermilk
- Vegetable oil (for frying)
- 3-4 Sprigs Thyme leaves (fresh)
- 4 bay leaves
- 3 tbs pepper corns
- 5 tbs salt
- 4 cloves garlic (crushed)
- 1/2 cup brown sugar
- 2 cups water (boiling hot)
- 2 cups water (room temp)
- 1 1/4 cup all-purpose flour
- 1 tsp cayenne pepper
- 1 tsp baking powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp pepper
- 1/2 tsp salt
- Dash of kosher salt
- Lemon wedges
- Fresh thyme leaves
- Using a large stainless steel pan, combine the peppercorns, garlic, bay leaves, thyme, salt, and sugar, then add the 2 cups of hot water into the pot and stir.
- Once the salt and sugar have dissolved, stir in 2 cups of room temperature water, set aside, and allow the mixture to cool.
- Using a sharp knife, make cuts into each piece of chicken(to the bone) and place them in the cool brine. Cover with plastic wrap and refrigerate for 6-8 hours.
- Once the brining is done, remove the chicken pieces from the pot, drain off the extra liquid, transfer the chicken to a resealable bag, and pour the buttermilk over them.
- Remove as much air from the bag as possible, close, and refrigerate for an additional 8 hours.
- Preheat the oven to 325°F or 170°C.
- In a bowl, stir to combine the pepper, flour, baking powder, paprika, cayenne, salt, onion powder, and garlic powder.
- Remove the chicken from the buttermilk, drain off the extra liquid, and evenly coat it in the dry mixture, getting it between the slices on the chicken.
- In a deep frying pan, heat the oil to 350°F or 180°C.
- Place about 3-4 pieces of the coated chicken into the hot oil, leaving enough space between them.
- Fry them for a couple of minutes, just long enough to brown them thoroughly.
- Transfer the fried chicken to a sheet pan in a single layer, sprinkle some oiled thyme leaves over the chicken, and bake in the preheated oven for 18-20 minutes.
- Remove the chicken pieces from the tray and transfer them to a wire mesh. Garnish with salt and lemon wedges. Serve hot.