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Hannes Southern Fried Chicken

Hanne Standal-LaRoche
Hereis a really good Southern Fried Chicken Recipe. Crunchy, juicy, and like a Southern grandma made them, my husband said.
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Ingredients
  

For the chicken & marinade:

  • 1 Whole Chicken cut into 8–10 pieces or use thighs, drumsticks, breasts, whatever you love!
  • 2 tsp Salt
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 4 dl Buttermilk
  • 2 tbsp Hot sauace (Frank’s or your favorite)

For the coating:

  • 4 dl Wheat flour
  • 2 dl Corn startch
  • 2 tsp Salt
  • 2 tsp Paprika
  • 2 tsp Black pepper freshly ground
  • Thyme, dried basil, dried oregano, celery salt, mustard powder and powdered ginger can also be added if you prefer.

For frying:

  • Peanut oil or neutral oil with a high smoke point
  • Flaked salt for finishing

Instructions
 

  • Spice and soak.
    Toss your chicken pieces in a big bowl with the salt, garlic powder, and onionpowder. Once everything’s well coated, pour in the buttermilk and hot sauce. Stir gently to combine. Cover and marinate in the fridge for at least 2 hours, but overnight is best for maximum tenderness and flavor.
  • Flour power.
    In a separate bowl, mix your flour, cornstarch, salt, paprika, and black pepper. This is your crunchy coat and the cornstarch is the secret weapon for that ultra-light, shatter-crisp crust.
  • Heat things up.
    Fill your deep fryer (or a cast-iron skillet) with oil and bring it to 150-180 C. Keep an eye on the temp, cast iron retains heat like crazy, so adjust as needed. Always keep a lid close by for security.
  • Dredge & rest.
    Take each piece of chicken out from the marinade, let the excess drip off, then toss it in the flour mixture. Press to coat evenly, shake off the extra, and set aside for 5–10 minutes until the coating starts to look a bit moist.
  • Fry time.
    Carefully lower a few pieces into the hot oil (don’t crowd the pan). Fry in batches, turning occasionally, until golden brown and cooked through:
    Dark meat (thighs, drumsticks): about 12–15 min. White meat (breasts, wings): about 8–10 min. Use a meat thermometer to check that the chicken is cooked to 72°C. Juices should run clear.
  • Rest & sprinkle.
    Place the cooked chicken on a paper towel-lined tray. While it’s still hot, hit it with a touch of flaked salt so it attaches to the crust.

Notes

Here are some options for sides:
  • Creamy slaw – crunchy and tangy to cut the richness
  • Mac and cheese – baked, bubbly, and golden on top
  • Buttered biscuits – soft, flaky and buttery
  • Potato salad – mustardy, herby, or creamy, your call
  • Southern fried okra – for that extra fried fix
Tried this recipe?Let us know how it was!