Real Southern Fried Chicken Recipe

Real Southern Fried Chicken Recipe
Real Southern Fried Chicken Recipe photo by Taste of Home
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Real Southern Fried Chicken Recipe

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As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. —Lily Julow, Lawrenceville, Georgia
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 30 min.

Ingredients

  • 3 cups buttermilk, divided
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon coarsely ground pepper, divided
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • Oil for deep-fat frying
  • 2 cups all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Directions

In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight.
In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere.
Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels. Yield: 4 servings.
Originally published as Real Southern Fried Chicken in Taste of Home Christmas Annual Annual 2016, p91

  • 3 cups buttermilk, divided
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon coarsely ground pepper, divided
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • Oil for deep-fat frying
  • 2 cups all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  1. In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight.
  2. In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere.
  3. Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels. Yield: 4 servings.
Originally published as Real Southern Fried Chicken in Taste of Home Christmas Annual Annual 2016, p91

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