How To Cook: Super Crispy Southern Fried Chicken

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt maintains tanginess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil is healthier with a higher smoke point.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without extra cost.

Brine chicken pieces in 2 cups of buttermilk with 2 tablespoons of cooking salt for at least 3-4 hours or ideally 24 hours.

Combine 1.5 cups of flour, 0.5 cup of cornflour, 1 tablespoon of smoked paprika, 1 tablespoon of chicken stock, 1 tablespoon of Mexican chili, 2 teaspoons of cooking salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of cayenne powder, and 1 teaspoon of baking powder in a large bowl.

Remove chicken from buttermilk, allowing excess to drip off.

Dredge each piece of chicken in the flour mixture, ensuring even coating.

Heat peanut oil or lard in a deep skillet over medium-high heat until hot.

Carefully add chicken pieces to the hot oil, avoiding overcrowding the pan.

Fry chicken until golden brown and cooked through, about 12-15 minutes, turning occasionally.

Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).

Remove fried chicken and place on a wire rack to drain excess oil.

Let chicken rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens