American Classics
American Classics
Free recipe
Southern Fried Chicken
Buttermilk-brined chicken with a craggy, well-seasoned crust fried to deep golden brown. A double dredge gives it that classic shattering crunch.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Brine the chicken pieces in buttermilk and hot sauce for at least 4 hours or overnight.
- Whisk the flour with paprika, garlic powder, onion powder, salt, and pepper in a wide dish.
- Dredge each piece in the seasoned flour, dip back into buttermilk, and dredge again for a thick crust.
- Fry in 350 degrees F oil for 12 to 15 minutes until the internal temperature reaches 165 degrees F.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
More from this kitchen
