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Classic Southern fried chicken with a perfectly crispy, seasoned crust and juicy, tender meat. A buttermilk marinade ensures every bite is flavorful and moist. A perfect centerpiece for a comforting meal.
For 4 servings
Marinate the chicken
Prepare the seasoned flour
Dredge the chicken
Classic Southern fried chicken with a perfectly crispy, seasoned crust and juicy, tender meat. A buttermilk marinade ensures every bite is flavorful and moist. A perfect centerpiece for a comforting meal.
This southern recipe takes 40 minutes to prepare and yields 4 servings. At 446.68 calories per serving with 34.72g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Fry the chicken
Drain and serve
Use a 1-to-1 gluten-free all-purpose flour blend instead of regular flour for the coating.
For a lower-fat version, use an air fryer. Spray the dredged chicken with cooking oil and air fry at 190°C (375°F) for 20-25 minutes, flipping halfway through.
If you're short on time, you can skip the 30-minute marination. The buttermilk still helps tenderize the chicken quickly.
Chicken is a high-quality protein source, essential for building and repairing muscle tissue, supporting bone health, and maintaining overall body function.
Chicken provides a significant amount of Niacin (Vitamin B3), which is crucial for converting food into energy and supporting the nervous and digestive systems.
This dish is a good source of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid function and the immune system.
Fried chicken is a high-calorie dish due to the frying process. It provides a good amount of protein but is also high in fat and sodium. It's best enjoyed in moderation as part of a balanced diet, paired with lighter sides like a fresh salad or steamed vegetables.
A serving of two pieces of this homemade fried chicken has approximately 450-550 calories. The exact amount depends on the size of the chicken pieces and how much oil is absorbed during frying.
Neutral oils with a high smoke point are best. Vegetable oil, canola oil, or peanut oil are all excellent choices as they won't impart a strong flavor and can handle the heat required for frying.
Yes, you can use boneless, skinless chicken breasts or thighs. Cut them into strips or tenders and reduce the frying time to 3-5 minutes per side, as they will cook much faster than bone-in chicken.
This recipe goes great with these complete meals
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