Tender & Crispy Southern Fried Chicken That's WAY Better Than Takeout 🍗 | You Can Cook That

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.

Select chicken drumsticks and thighs for frying.

Prepare a buttermilk soak by adding 1 quart of buttermilk to the chicken, covering it completely.

Add hot sauce, salt, and black pepper to the buttermilk and toss the chicken to coat.

Cover the chicken and refrigerate for at least a few hours or overnight for best results.

Prepare the seasoned flour mixture by combining flour, salt, black pepper, cayenne pepper, onion powder, garlic powder, and paprika in a bowl.

Remove chicken from the buttermilk, allowing excess to drip off.

Coat the chicken in the seasoned flour mixture and let it rest on a wire rack.

Let the chicken sit at room temperature for about 20 minutes while heating the oil.

Preheat the oven to 200°F to keep the chicken warm after frying.

Heat vegetable oil in a Dutch oven to about 350°F, monitoring with a candy thermometer.

Once the oil is hot, carefully add the chicken pieces, frying in batches to avoid overcrowding.

Fry each batch for about 15 minutes, flipping once or twice, until the chicken reaches an internal temperature of 160-165°F.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens