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Crispy Southern Fried Chicken

Enjoy a nostalgic, homemade version of crispy southern fried chicken that’s both flavorful and satisfying, bringing family together over a delicious meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 whole whole chicken, cut into 8 pieces Use organic if possible
  • 1 cup buttermilk Homemade or store-bought, room temperature for best results
  • 1 large egg, beaten Should be at room temperature
For the Coating
  • 2 cups all-purpose flour Use gluten-free flour for a gluten-free option
  • ¼ cup ground paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons ground white pepper
  • 1 tablespoon celery salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon dry ground mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 1½ teaspoons dried oregano
  • 1 teaspoon ground ginger
  • ½ teaspoon MSG optional
  • Vegetable oil for frying, peanut oil recommended for neutral flavor

Method
 

Preparation
  1. Cut the chicken into 8 parts, discarding the carcass.
  2. In a large bowl, whisk together the buttermilk and beaten egg. Add the chicken pieces, cover, and refrigerate for anywhere from 30 minutes to overnight.
  3. In another large bowl, combine flour with all the spices—paprika, garlic powder, white pepper, celery salt, black pepper, mustard, salt, onion powder, thyme, basil, oregano, and ginger. Stir well.
Cooking
  1. Preheat your oven to 175°F.
  2. Prepare a baking sheet with a wire rack.
  3. Heat 3 inches of vegetable oil in a deep fryer or Dutch oven to 350°F.
  4. Remove chicken from the buttermilk mixture, allow excess to drip off, then coat in the flour mixture.
  5. Fry 3–4 pieces at a time for 12–15 minutes, flipping halfway, until golden brown and internal temperature is 165°F.
  6. Transfer the fried chicken to your prepared rack in the oven to keep warm while frying remaining pieces.
  7. Once all chicken is cooked, let rest in the oven for an additional 10–15 minutes.

Notes

Store any leftover fried chicken in an airtight container in the fridge for up to 3 days. For longer storage, wrap in aluminum foil and freeze.