Classic Southern Fried Chicken
Crackly, deeply seasoned crust over juicy dark meat, the Sunday supper worth every splatter.
Ingredients (serves 4)
- 8 chicken thighs
- 2 cups milk
- 1 tbsp white vinegar
- 2 1/2 cups all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp cayenne
- 1 tbsp salt
- 2 tsp black pepper
- 6 cups vegetable oil
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Save this recipeInstructions
- 1
Stir the vinegar into the milk to make quick buttermilk, then soak the chicken thighs in it with 1 tsp salt for at least 20 minutes.
- 2
Whisk the flour with paprika, garlic powder, cayenne, and the remaining salt and pepper in a wide bowl, then drizzle in 2 tbsp of the soaking milk and rub it in for extra craggy bits.
- 3
Heat the oil in a large Dutch oven to 350°F, about 2 inches deep.
- 4
Pull each thigh from the milk, press firmly into the flour on all sides, and let the coated pieces rest 5 minutes so the crust sets.
- 5
Fry in two batches, 14 to 16 minutes per batch, turning once, until deep golden and 175°F at the bone.
- 6
Drain on a rack, sprinkle with a pinch of salt while hot, and rest 5 minutes before serving.
