Southern Fried Chicken, a classic comfort food that comes out perfectly every time!
This southern fried chicken is crispy on the outside, juicy and tender on the inside.
Southern Fried Chicken
This southern fried chicken recipe is a thing dreams are made of. Crispy on the outside, juicy and tender on the inside.
Truly finger licking good!
And, me being well… me. I added a little something-something to the mix to make this chicken dinner (or lunch or snack, I don’t judge) over the top!
What is southern fried chicken?
Whole, bone-in pieces of chicken that are dipped in a wet mixture, such as beaten eggs and water. Then, dipped in seasoned flour, normally self-rising flour to get a thicker crust.
The chicken is then deep fried until golden brown and delicious.
So, what is the secret ingredient to this southern fried chicken batter you might ask? Buffalo wing sauce… oh yes!!
How to southern fried chicken
- First, I season the chicken itself with garlic powder, onion powder, and kosher salt.
- Then, I dip the chicken in a mixture of beaten eggs, water, and buffalo sauce.
- Next, coat it in self-rising flour that is seasoned with fresh black pepper.
- Fry it up! White meat takes 8-10 minutes, and dark meat takes 13-14 minutes, but check the internal temperature, it should read 165° in the center of the thickest part of the meat.
- Sprinkle with a little more kosher salt as soon as it is out of the fryer and serve.
Super crispy crunchy. You would think there would be a lot of heat from the buffalo sauce, but nope, it just seasons the chicken nicely.
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Tools used to make southern fried chicken
Growing up, one of my favorite recipes my Grandma would make for us was her fried chicken. I just couldn’t get enough, and every time I make it I think of her.
I love how food can transport you back in time!
How to make southern fried chicken
Southern Fried Chicken
- 3 eggs
- 1/3 cup water
- 1/4 cup buffalo sauce
- 1 whole chicken cut up into parts (or 8 pieces of your favorite parts)
- 1 teaspoon kosher salt
- 25 cracks black pepper divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups self-rising flour
- oil for frying
- Preheat oil to 350 degrees. I used a deep fryer, you can also use a heavy bottomed skillet with at least 3 inches of oil up the sides of the pan. DO NOT OVERFILL YOUR SKILLET.
- In a large bowl, whisk together the eggs, milk and buffalo sauce. Set aside.
- Season chicken on all sides with the salt, 5 cracks of the pepper, garlic and onion powders. Set aside.
- In a large bowl, mix the flour and remaining pepper together. Set aside.
- When the oil is heated, take the chicken piece by piece and dip it in the egg mixture. Let any excess egg fall off. Dip it in the flour mixture and coat on all sides. Shaking off any excess flour.
- Slowly and carefully place chicken in the hot oil, do not overcrowd the pan. You will need to do this in batches. Dark meat takes 13-14 minutes, white meat takes 8-10 minutes. If needed, turn chicken halfway through for an even golden brown. Chicken is done when internal temperature reaches 165 degrees.
- Let the chicken drain on a sheet tray topped with a wire rack. Sprinkle a little more salt on top right out of the oil. Serve warm.