Crispy Crunchy Southern Fried Chicken (Whole Chicken)
Whole Chicken, Modern Twists
The ultimate Southern Fried Chicken recipe with a couple of modern twists. This one is for the true chicken lovers who crave that perfect crispy crunch on the outside and juicy tenderness on the inside. Using a whole chicken for frying is the classic way to do it, and we’re keeping it old-school, but I’m adding a little something extra to make it even better: cornstarch in the dredge!
Cornstarch in the flour mixture creates that extra-crunchy coating you know and love—super crispy, light, and golden brown. This version is easier than you might think, and I promise, it'll elevate your fried chicken game.
Let’s get to it, y’all!
Ingredients
Instructions
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Marinate the Chicken:
Begin by cutting your whole chicken into 8 pieces. You can ask your butcher to do this for you, or if you’re feeling adventurous, grab a sharp knife and do it yourself (just follow the natural joints!). Now, place your chicken in a large bowl or ziplock bag. Add the buttermilk and hot sauce. Submerge the chicken in the liquid and let it marinate in the fridge for at least 2 hours, or overnight if you have the time. This step is key to keeping the chicken juicy and tender.
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Prepare the Dredge:
In a shallow bowl or dish, combine the all-purpose flour, cornstarch, salt, garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, and dried thyme (if using). Whisk it all together until it’s evenly mixed. The cornstarch here is your secret weapon—it helps make the coating crisp and light, so don’t skip this step!
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Dredge the Chicken:
After marinating, remove the chicken from the buttermilk. Let any excess liquid drip off, and then dredge each piece of chicken in the flour mixture. Make sure each piece is coated evenly and well. For extra crispy chicken, I recommend double-dipping: dip the chicken back in the buttermilk, then dredge again in the flour mixture. It adds an extra layer of crunch, and who doesn’t love extra crispy chicken?
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Heat the Oil:
Pour the vegetable oil or peanut oil into a large, heavy-duty cast-iron skillet or Dutch oven, about 2-3 inches deep. Heat the oil over medium-high heat to 350°F (175°C). You can check the oil temperature by dropping in a pinch of flour—if it sizzles right away, you’re good to go. If you don’t have a thermometer, don’t worry; just use the “sizzle test.”
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Fry the Chicken:
Carefully add the chicken pieces to the hot oil, being sure not to overcrowd the pan. Overcrowding will lower the oil temperature, leading to greasy chicken. Fry in batches if you need to! Cook each piece for about 12-15 minutes on each side, turning them until golden brown and crispy. Use tongs to flip the chicken, and be gentle to keep that beautiful crust intact.
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Check for Doneness:
The best way to check if the chicken is done is by using a meat thermometer. The internal temperature should be 165°F (74°C) in the thickest part of the chicken, especially in the thighs and breasts. If you don’t have a thermometer, the chicken should be golden brown on the outside and the juices should run clear.
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Drain the Chicken:
Once the chicken is cooked through, remove it from the oil and place it on a wire rack set over a baking sheet. This helps the chicken stay crispy and prevents it from becoming soggy. Let it rest for 5-10 minutes to allow the juices to redistribute inside the meat.
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Serve:
Serve your crispy, crunchy fried chicken with some classic Southern sides like mashed potatoes, cornbread, or a fresh coleslaw. Trust me, it’s going to be a hit!
Some Helpful Tips
• Why Cornstarch?
The cornstarch in the dredge is essential for creating a light, crispy, and extra crunchy coating. It helps the flour mixture stay crispy while preventing it from absorbing too much oil, which is key to achieving that golden-brown exterior. It also gives the chicken an airy, crispy texture, which is what makes Southern fried chicken so irresistible.
• Double Dipping for Extra Crunch:
Don’t just dredge once—double dip! After dipping your chicken in the flour mixture, dip it back into the buttermilk and then coat it in the flour again. This extra layer makes for a thicker, crispier crust that’ll have everyone asking for your secret.
• Control the Oil Temperature:
If your oil is too hot, your chicken will burn on the outside and be raw on the inside. If it's too cold, it’ll absorb too much oil and get greasy. Keep the temperature around 350°F (175°C) for the best results. Don’t rush the process—let the chicken cook at its own pace to get that perfect crispy crust.
• Resting is Key:
After frying, let the chicken rest for a few minutes on a wire rack. This allows the juices to redistribute inside the meat and ensures that the coating stays crispy.
User Reviews
I did not have a family recipe so I have tried many over the years. This recipe was by far the best I have made. I will no longer search for recipes. This is now my go to.