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Crispy Grandma’s Southern Fried Chicken Recipe with Easy Buttermilk Brine Guide

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A classic Southern fried chicken recipe featuring an overnight buttermilk brine and a double dredge technique for juicy, crispy chicken with a perfectly seasoned crust.

Ingredients

Scale
  • 3 to 4 pounds bone-in skin-on chicken pieces (thighs, drumsticks, breasts), fresh or thawed
  • 4 cups buttermilk (full-fat recommended)
  • 1 to 2 tablespoons hot sauce (optional, e.g., Frank’s RedHot)
  • 3 cups all-purpose flour
  • 2 teaspoons paprika (smoked or sweet)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (for flour dredge)
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 2 tablespoons salt (for brine)
  • About 4 cups vegetable oil or peanut oil for frying

Instructions

  1. Prepare the buttermilk brine by whisking together 4 cups buttermilk, 2 tablespoons salt, and 1 to 2 tablespoons hot sauce (if using) until salt dissolves completely.
  2. Submerge chicken pieces fully in the buttermilk mixture, cover, and refrigerate for at least 8 hours or overnight.
  3. In a separate bowl, combine 3 cups all-purpose flour with paprika, garlic powder, onion powder, 1 teaspoon salt, black pepper, and cayenne pepper (if using). Mix thoroughly.
  4. Heat oil in a deep frying pan or heavy skillet to 1 to 1.5 inches deep and bring to 350°F (175°C) using an instant-read thermometer.
  5. Remove chicken from brine one piece at a time, letting excess drip off. Dredge first in seasoned flour, dip briefly back into buttermilk brine, then dredge again in flour for a double coating.
  6. Carefully place chicken pieces in hot oil without overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325-350°F (163-175°C).
  7. Transfer fried chicken to a wire rack over a baking sheet to drain excess oil and keep crust crispy. Let rest for 5 minutes before serving.

Notes

Keep oil temperature steady between 325-350°F to avoid greasy or burnt chicken. Double dredging locks in moisture and creates a crispy crust. Rest chicken on a wire rack to keep crust crisp. Brine overnight for best flavor and tenderness, but 4 hours is acceptable. Fry in batches to avoid overcrowding.

Nutrition

Keywords: fried chicken, southern fried chicken, buttermilk brine, crispy chicken, double dredge, comfort food, easy fried chicken

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