To make “Real Deal” Southern Fried Chicken, you have to move past the idea of just “flour and grease.” True Southern chicken is about the brine (to keep it juicy), the dredge (to make it crunchy), and the temperature (to keep it from getting oily).
This recipe uses the “double-dredge” method for that craggy, extra-crispy skin that everyone fights over.
The “Crispy-Gold” Buttermilk Fried Chicken
Prep time: 20 mins (+ 4–24 hours brining) | Cook time: 15–20 mins per batch
1. The Ingredients
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The Bird: 3–4 lbs Chicken pieces (bone-in, skin-on).
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The Brine:
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2 cups Buttermilk.
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1 tbsp Salt and 1 tsp Black pepper.
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1 tsp Garlic powder and a dash of hot sauce.
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The “Crackle” Dredge:
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3 cups All-purpose flour.
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½ cup Cornstarch (the secret to extra crunch).
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1 tbsp Salt and 1 tbsp Smoked paprika.
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1 tsp each: Onion powder, dried thyme, and cayenne pepper.
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The Oil: Peanut oil or Vegetable oil (for frying).
2. Step-by-Step Instructions
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