Soul Food Fried Chicken Dinner

Ingredients

• 4 pieces boneless skinless chicken thighs
• 1 cup whole buttermilk
• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1.5 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ½ teaspoon paprika
• 3 cups vegetable oil for frying

Instructions

1. 1

   Pat all 4 boneless skinless chicken thighs completely dry with paper towels, blotting both sides thoroughly — dry chicken is essential for achieving that crispy, golden crust instead of a steamed texture. Place the chicken in a shallow bowl and pour 1 cup of whole buttermilk over it, making sure every piece is submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours if you have time — the acid in the buttermilk tenderizes the meat and adds subtle tang.

2. 2

   While the chicken marinates, prepare your seasoned flour. In a wide, shallow bowl, whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 1.5 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 0.5 teaspoon cayenne pepper, 0.75 teaspoon garlic powder, 0.75 teaspoon onion powder, and 0.5 teaspoon paprika. Mix thoroughly so the seasonings are evenly distributed — no clumps of spice should remain.

3. 3

   Pour 3 cups of vegetable oil into a heavy-bottomed 12-inch Dutch oven or deep skillet. Set over medium-high heat and let it preheat until it reaches 350°F on an instant-read thermometer, about 8–10 minutes — you can test readiness by dropping a small piece of flour into the oil; it should sizzle and turn golden within 2–3 seconds.

4. 4

   Working with one piece at a time, lift each buttermilk-soaked chicken thigh out of the marinade, letting excess buttermilk drip back into the bowl. Dredge thoroughly in the seasoned flour mixture, pressing gently so the coating adheres to all surfaces and crevices. Shake off any excess flour and place on a clean plate — the chicken should look heavily coated but not clumpy.

5. 5

   Carefully lower all 4 floured chicken thighs into the hot oil one at a time, laying them away from you to prevent oil splashing — the oil should come halfway up the sides of each piece. Maintain medium-high heat so the oil stays at 325–350°F. Fry for 12–15 minutes, turning once halfway through, until the coating is deep golden brown and a meat thermometer inserted into the thickest part of a thigh reads 165°F. The chicken should sound crispy when you tap it with a fork, and you should smell deeply savory, toasted aromas.

6. 6

   Using tongs or a slotted spoon, transfer the fried chicken to a wire rack set over a paper towel-lined baking sheet — the rack allows air to circulate underneath and keeps the bottom crust from becoming soggy. Sprinkle lightly with extra kosher salt while still hot for a savory finish.

7. 7

   Let the chicken rest for 5 minutes before serving — this allows the crust to set completely and the interior to reach its final temperature. Serve while still warm and crispy with your choice of classic Southern sides like collard greens, creamed corn, or biscuits.

Tools you’ll need

• shallow bowl for marinating
• paper towels
• wide shallow bowl for dredging
• whisk
• 12-inch Dutch oven or deep skillet
• instant-read thermometer
• tongs or slotted spoon
• wire rack
• baking sheet

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min