The classic American Southern fried chicken recipe: chicken pieces brined in buttermilk and coated in seasoned flour, fried until crispy outside and juicy inside.

خطوات التحضير

Combine the buttermilk with the hot sauce in a large bowl, add the chicken pieces, and let them brine in the refrigerator for at least 4 hours, preferably overnight.

In a separate bowl, mix the flour with paprika, garlic powder, onion powder, black pepper, cayenne and salt.

Remove the chicken pieces from the buttermilk without drying them, then coat each piece thoroughly in the seasoned flour, pressing it on.

Repeat the coating by dipping the chicken back into the buttermilk and then the flour again for an extra-crispy double coating.

Let the coated pieces rest on a rack for 10 minutes so the coating adheres well.

Heat the oil in a deep pan to about 170°C.

Fry the pieces in batches without crowding the pan, for 12-15 minutes per batch, turning occasionally, until fully cooked and deep golden brown.

Remove the pieces onto a wire rack to drain excess oil (avoid paper towels, which make the crust soggy).

Let rest for 5 minutes before serving hot.

نصيحة

Do not shorten the buttermilk brining time — it is what gives the chicken its signature tenderness. Check the internal temperature reaches 74°C with a thermometer before removing from the oil.

Fried chicken is an icon of American Southern cuisine, with roots in a blend of Scottish-Irish cooking traditions and African culinary techniques developed by enslaved and free Black cooks over centuries, especially in states like Georgia, South Carolina and Kentucky. It has become a symbol of family feasts and gatherings across the American South.

The secret to great fried chicken lies in two stages: a long buttermilk brine that tenderizes the meat and gives it a slight tang, followed by a thick coating of seasoned flour that fries up remarkably crisp on the outside while the chicken stays juicy and tender inside.