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Crispy Southern Fried Chicken (Picnic Favorite)

This classic Southern fried chicken is marinated in buttermilk and coated in a seasoned flour mixture, then fried until golden and crispy. Perfectly juicy on the inside with a crunchy crust, it’s a timeless comfort food ideal for picnics and gatherings.
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Ingredients Method Notes

Ingredients
  

  • 1 kg chicken pieces drumsticks, thighs, or mixed cuts
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt plus extra to taste
  • 1/2 teaspoon cayenne pepper optional
  • Oil for frying

Method
 

Marinate the Chicken
  1. Place chicken in a bowl and cover with buttermilk. Refrigerate for at least 4 hours or overnight.
Prepare the Coating
  1. In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
Dredge the Chicken
  1. Remove chicken from buttermilk, letting excess drip off. Coat each piece thoroughly in the flour mixture.
Heat the Oil
  1. Heat oil in a deep pan to about 170–175°C (340–350°F).
Fry the Chicken
  1. Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and fully cooked.
Drain and Rest
  1. Remove and place on a wire rack. Sprinkle lightly with salt while hot.

Notes

  • For extra crunch, dip chicken back into buttermilk and dredge again before frying.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven at 180°C (350°F) to maintain crispiness.
  • Add your favorite spices to customize the flavor profile.