---
title: Southern Fried Chicken
servings: 4
prep time: 20 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/southern-fried-chicken
---

Gather @chicken thigh{1.2%kg}, @all-purpose flour{300%g}, @cayenne pepper{1%tsp}, @vegetable oil{1.5%l} and @black pepper{2%tsp}.

Stir half the @salt{1%tbsp} and a pinch of cayenne into the @buttermilk{500%ml}, submerge the chicken and refrigerate at least 2 hours, ideally overnight. ~{2%hours}

Whisk the flour, @cornstarch{50%g}, @paprika{1%tbsp}, @garlic powder{2%tsp}, remaining cayenne, salt and pepper in a wide bowl.

Drizzle a few spoonfuls of buttermilk into the flour and rub it through with your fingers to make craggy little clumps.

Lift the chicken from the brine, dredge each piece firmly in the seasoned flour, and rest on a rack for 10 minutes so the coating sets. ~{10%minutes}

Heat the oil to 165°C in a deep, heavy pot — no more than half full.

Fry in two batches, turning occasionally, until deep golden and 74°C at the bone, 14–16 minutes per batch. ~{16%minutes}

Drain on a wire rack, never paper towels, and rest 5 minutes before serving so the crust stays crisp. ~{5%minutes}