Effortless Southern Fried Chicken (Print)
Crispy southern fried chicken with juicy buttermilk-marinated meat and bold spices for quick, satisfying comfort food.
# Ingredients:
→ For the marinade
01 -
180 ml buttermilk
02 -
0.25 teaspoon cayenne pepper
03 -
0.5 teaspoon paprika
04 -
0.5 teaspoon mustard powder
05 -
0.5 teaspoon garlic powder
06 -
Salt and black pepper, to taste
→ For the chicken
07 -
4 boneless, skinless chicken breasts
08 -
95 g all-purpose flour
09 -
1 tablespoon cornstarch
10 -
1 teaspoon mustard powder
11 -
1 teaspoon paprika
12 -
1 teaspoon dried parsley
13 -
1 teaspoon onion powder
14 -
Salt and black pepper, to taste
15 -
Vegetable oil, for frying
# Steps:
01 -
In a large bowl or resealable bag, whisk together buttermilk, cayenne pepper, paprika, mustard powder, garlic powder, salt, and black pepper. Submerge the chicken breasts in the marinade, cover, and refrigerate for at least 2 hours or overnight for best tenderness.
02 -
Combine flour, cornstarch, mustard powder, paprika, dried parsley, onion powder, salt, and black pepper in a shallow dish. Mix thoroughly to ensure even seasoning.
03 -
Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing gently to adhere the coating to all sides. Place coated breasts on a clean plate.
04 -
Let the breaded chicken rest at room temperature for 10 minutes. Meanwhile, pour enough vegetable oil into a large skillet to cover the bottom and heat over medium-high flame.
05 -
Test the oil by adding a small pinch of flour; if it sizzles, the temperature is correct. Fry the chicken breasts for 7–8 minutes per side, turning once, until golden brown and cooked through. Internal temperature should reach at least 77°C.
06 -
Transfer fried chicken to a plate lined with paper towel to absorb excess oil. Serve immediately while hot and crispy.
# Notes:
01 -
Allowing the coated chicken to rest before frying ensures optimal crispiness and prevents the breading from falling off during cooking.