Classic Southern Fried Chicken

Instructions

1. 1

   In a large Mixing Bowl, whisk together the Buttermilk, Hot Sauce (if using), Kosher Salt, and Black Pepper. Add the Chicken Pieces and turn to coat thoroughly. Cover and refrigerate for at least 4 hours, or overnight for the best flavor and tenderness.

2. 2

   In a large shallow Baking Dish or Ziploc Bag, whisk together the All-Purpose Flour, Cornstarch, Kosher Salt, Black Pepper, Garlic Powder, Paprika, Onion Powder, Oregano, and Cayenne Pepper. Mix well to combine evenly.

3. 3

   Remove the Chicken Pieces from the Buttermilk one at a time, letting excess drip off but not shaking it all off — you want some moisture. Dredge each piece thoroughly in the seasoned All-Purpose Flour, pressing firmly so the coating adheres well. Place the coated pieces on a Wire Rack set over a Baking Sheet. Let them rest for 10–15 minutes — this helps the coating set and stick during frying.

4. 4

   Pour about 1 inch of Vegetable Oil into a large Cast Iron Skillet. Heat over medium-high heat until the Vegetable Oil reaches 350°F on a Meat Thermometer. Maintain this temperature throughout cooking — too low and the Chicken Pieces is greasy, too high and the crust burns before the inside cooks.

5. 5

   Working in batches to avoid crowding (which drops the Vegetable Oil temperature), carefully add the Chicken Pieces skin-side down using Tongs. Do not move them for the first 2 minutes — this lets the crust set and prevents sticking.

6. 6

   Fry the Chicken Pieces, turning every 3–4 minutes to ensure even browning, until deep golden brown and cooked through. Drumsticks and thighs take about 14–16 minutes total; breast pieces take 16–18 minutes. The internal temperature should reach 165°F at the thickest part, away from the bone.

7. 7

   Transfer the fried Chicken Pieces to a clean Wire Rack set over a Baking Sheet (not paper towels directly — the rack keeps the bottom crust crispy). Let it rest for at least 5 minutes before serving. Season lightly with a pinch of Kosher Salt right out of the Vegetable Oil.

8. 8

   Repeat with remaining Chicken Pieces, allowing the Vegetable Oil to return to 350°F between batches. Serve hot, or let cool to room temperature — it's delicious either way.

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