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The Crispiest Southern Fried Chicken
- Updated May 13, 2022
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"In the south, we are known for a few things: southern charm, BBQ, and fried chicken! Like seriously the south does fried chicken so well! Personally, I love a good old fashioned fried chicken! So I love cooking mine in oil in a pan on the stove, but this is not the only way to get the crispiest fried chicken. Other great options are baking it, air frying it, of course, deep-frying it. The possibilities are endless. "
Cooking Time10 min
- 3 pounds Skin on, bone-in chicken thighs and breasts
- 1 quart Buttermilk
- 3 tablespoons Hot sauce
- 1 1/2 teaspoon Cayenne pepper
- 1 1/2 cup Flour
- 1 1/2 cup ARGO cornstarch
- 3 teaspoons Garlic powder
- 1 teaspoon Paprika
- 2 teaspoons Cayenne pepper
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Oil for frying
Place the chicken pieces in a baking dish and set aside.
In a large bowl, whisk together buttermilk, hot sauce and cayenne pepper.
Pour the mixture over the chicken. Cover and let marinade in the fridge for at least one hour.
In a second large bowl, whisk together flour, ARGO cornstarch, garlic powder, paprika, cayenne pepper, salt and pepper.
Remove the chicken pieces, one at a time, from the buttermilk mixture allowing access to drip off. Coat the chicken completely in the flour mixture and set aside.
Heat oil in a frying pan over medium high heat, until the oil reaches 350 degrees.
When oil is heated, place chicken pieces in the pan being careful not to overcrowd.
Cook the chicken pieces until internal temperature reaches 165 degrees, turning once about halfway through cooking time. Total cooking time is about 8-10 minutes for a large breast, and about 13 minutes for a thigh.
Remove chicken from oil and place on a cooling rack or on paper towels. Serving suggestions: Side of ranch and celery and coleslaw.
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