Effortless Southern Fried Chicken (Print-Friendly Format)

Crispy, tender, golden chicken with buttermilk marinade and pantry seasonings. Classic Southern flavor made simple.

# Required Ingredients:

→ Marinade

01 - 180 ml buttermilk
02 - 0.25 teaspoon cayenne pepper
03 - 0.5 teaspoon paprika
04 - 0.5 teaspoon mustard powder
05 - 0.5 teaspoon garlic powder
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Chicken

08 - 4 boneless, skinless chicken breasts

→ Coating

09 - 95 grams all-purpose flour
10 - 1 tablespoon cornstarch
11 - 1 teaspoon mustard powder
12 - 1 teaspoon paprika
13 - 1 teaspoon dried parsley
14 - 1 teaspoon onion powder
15 - Salt, to taste
16 - Freshly ground black pepper, to taste

→ For Frying

17 - Vegetable oil, for frying

# How to Make It:

01 - In a large mixing bowl or resealable bag, whisk together buttermilk, cayenne pepper, paprika, mustard powder, garlic powder, salt, and black pepper.
02 - Submerge chicken breasts in the buttermilk mixture, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours or overnight for optimal tenderness.
03 - In a shallow dish, thoroughly combine flour, cornstarch, mustard powder, paprika, dried parsley, onion powder, salt, and black pepper.
04 - Remove marinated chicken breasts from the refrigerator. Let excess marinade drip off, then dredge each breast in the flour mixture, coating both sides evenly. Place breaded chicken on a separate plate.
05 - Allow breaded chicken breasts to rest at room temperature for 10 minutes to help the coating adhere.
06 - Pour vegetable oil into a large skillet to a depth suitable for shallow frying. Heat over medium-high heat until oil shimmers. Test readiness by sprinkling a little flour into the oil; if it sizzles immediately, the oil is ready.
07 - Working in batches if necessary, carefully place chicken breasts into hot oil. Fry for approximately 7–8 minutes per side until deep golden brown and the internal temperature reaches 77°C.
08 - Transfer cooked chicken breasts to a plate lined with paper towel to drain excess oil. Serve hot.

# Additional Information:

01 - Allowing the breaded chicken to rest before frying helps ensure a crisp, well-adhered coating.
02 - For best results, maintain consistent oil temperature throughout the frying process.

Go Back