Fried Chicken Recipe

Written by
Kevin D. Weeks.
Kevin D. Weeks. is a personal chef, cooking instructor, and food writer.
Learn about our editorial process
Kevin D. Weeks.
Published on 08/28/19 by Kevin D. Weeks.
Kevin D. Weeks. is a personal chef, cooking instructor, and food writer.
Learn about The Spruce Eats's Editorial Process

Updated 08/28/19

Southern Fried Chicken recipe
Credit: Iain Bagwell
  • Total: 75 mins
  • Prep: 45 mins
  • Cook: 30 mins
  • Yield: 2 servings

Try making some of this delicious fried chicken for yourself. You can always pan-fried it instead of deep-frying if you want. This can easily be doubled or tripled for dinner on the first go around and the next day's picnic fare.

Ingredients

  • 2 bone-in, skin-on chicken breasts (or thighs)
  • For the Marinade:
  • 2 cups cultured buttermilk
  • 1 tablespoon hot paprika
  • 1 tablespoon salt
  • For the Coating:
  • 1/2 cup all-purpose flour
  • 2 teaspoons hot paprika
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper

Steps to Make It

  1. Thoroughly mix marinade ingredients in a zippered plastic bag, add chicken, and refrigerate 12 - 24 hours, turning occasionally to ensure coverage.

    Tip

    • If you're in a hurry, you can skip the delay and simply dip the chicken in the marinade and then proceed to step 3 but chances are it's not going to be as juicy.

  2. Mix coating ingredients in a zippered plastic bag and shake well. Empty into a deep bowl or square baking dish.

  3. Remove chicken from marinade, shake off excess marinade, then dredge in coating.

  4.  Set chicken aside on a plate and allow to rest for 30 minutes in a refrigerator.

  5. Heat 1/2 to 1 inch of oil in a medium, straight-sided, lidded skillet over medium-high heat.

  6. Once oil is hot, re-dredge chicken in coating, shake off excess and add to skillet (skin-side down).

  7. Cook for four minutes or until a light golden brown.

  8. Turn chicken over, reduce temperature to low, cover and cook 15 to 20 minutes more. Ideally, cook until an instant-read thermometer registers 150 F for breasts or 155 F for thighs.

  9. Remove cover, increase heat to medium-high, and turn over again. Cook another 5 minutes until coating is crisp and mahogany brown.

  10. Drain on a plate on paper towels or drying racks above tinfoil lined baking sheets.

Tips

  • Stick with either breasts or thighs that are the same size to assure equal cooking times.
  • If doubling recipe, cook in two batches to avoid over-crowding or use a large to very large skillet.
  • Although cast iron is widely lauded as the skillet of choice for pan-fried chicken, we find stainless steel or aluminum work better. Cast iron is slow to heat and slow to cool and you really want a quicker response when you turn the burner down and up.