Description
A crispy, juicy Southern fried chicken recipe designed for meal prep that maintains its crunch and flavor for up to four days in the fridge.
Ingredients
Scale
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 large eggs, beaten
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 tablespoon salt
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- ½ teaspoon white pepper
- 4–6 cups vegetable oil or peanut oil
Instructions
- Whisk together buttermilk, hot sauce, eggs, garlic powder, onion powder, thyme, and salt in a large bowl. Submerge chicken pieces and refrigerate for at least 4 hours or overnight.
- In a separate bowl, whisk together flour, cornstarch, smoked paprika, cayenne pepper, black pepper, garlic powder, onion powder, white pepper, and salt.
- Remove chicken from brine, let excess drip off, and press firmly into the flour mixture to coat all sides. Place on a wire rack and let rest for 10-15 minutes.
- Heat oil in a Dutch oven or skillet to 350°F (175°C).
- Fry chicken in batches: breasts for 12-15 minutes, thighs/drumsticks for 14-18 minutes, and wings for 8-10 minutes, flipping halfway. Ensure internal temperature reaches 165°F for breasts and 175°F for dark meat.
- Place fried chicken on a wire rack to cool completely before storing to preserve crust crispiness.
Notes
Cool chicken completely on a wire rack before refrigerating to prevent steam from making the crust soggy. Avoid using paper towels for draining as they trap moisture. For reheating, use an air fryer or oven to restore crispiness; avoid the microwave.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 1
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 1
- Protein: 30
Keywords: Southern Fried Chicken, Meal Prep, Fried Chicken Recipe, Crispy Chicken, Meal Prep Friendly, Comfort Food