Southern Fried Chicken


Southern Fried Chicken

Fried chicken has always been a food I've wanted to conquer in the kitchen. Being a Minnesota girl, who really only experienced southern fried chicken in a restaurant, I didn't have much mentorship on this one. I learned a couple things: using a thermometer is critical to getting the right crisp, and buttermilk makes for one juicy bird! This has a little kick, too!


  • 1/2 onion chopped fine
  • 8 cloves garlic minced
  • 2 tbsp hot sauce
  • 1 tbsp salt
  • 2 tsp freshly ground black pepper
  • 2 1/2 cups buttermilk
  • chicken cut into pieces

Seasoned Flour:

  • 2 cups flour
  • 2 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp lemon zest or 1 tsp lemon extract
  • 1 tbsp freshly ground black pepper
  • 1 tbsp oregano
  • 1 tbsp cayenne pepper or to taste
  • 1 tsp baking powder
  • 1 tsp sage
  • 1 tsp dried mustard

Oil for frying:

  • 8 cups peanut oil for frying


  1. Combine onion, garlic, hot sauce, salt and pepper, and buttermilk in a large bowl.

  2. Add chicken, making sure all pieces are completely covered.

  3. Cover and chill for 2-4 hours to let flavors soak in.

  4. Combine seasoned flour ingredients.

  5. Drain the chicken, and dredge each piece in flour mix.

  6. Let chicken sit for 10-15 minutes.

  7. Heat oil in a deep fryer, large skillet or wok to 375°.

  8. Fry chicken, 4 pieces at a time (do similar size pieces at the same time) until golden, crisp, and no longer pink in the center (about 5 minutes for small pieces, 7-8 minutes for larger pieces.

  9. Drain on paper towels.

  10. Lightly season with a piece of salt while still hot.

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