Like that one Zac Brown Band song, but better.
In celebration of National Fried Chicken Day on Monday, July 6, this week’s Outer Banks Life Recipe of The Week brings you a no-fail Southern fried chicken that’s juicy on the inside, perfectly seasoned, and crunchy on the outside.
Perfect served up with creamy potato salad, buttermilk biscuits, or your favorite summer sides!
Ingredients
Chicken:
- 1 whole chicken, cut into 8 pieces (or 3–4 lbs of your favorite pieces: thighs, drumsticks, breasts)
- 2 cups buttermilk
- 2 tsp hot sauce (optional but recommended)
- 1 tbsp kosher salt
Dredge:
- 2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (adjust to heat preference)
For frying:
- Vegetable oil, peanut oil, or canola oil (enough for 2–3 inches in your skillet or Dutch oven)
Directions
1. In a large bowl, mix buttermilk, hot sauce, and salt. Add chicken pieces, making sure they’re fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight for maximum tenderness.
2. In a separate large bowl or shallow dish, whisk together flour, cornstarch, and all seasonings. This is your flavor-packed crispy coating.
3. Pour oil into a deep cast-iron skillet or heavy pot. Heat to 325°F–350°F. (A thermometer helps here—too hot and the outside burns before the inside cooks.)
4. Remove chicken from marinade, letting excess drip off. Coat each piece thoroughly in the flour mixture, pressing the dredge into the skin for that signature craggy crunch. Let rest 10–15 minutes before frying for a better crust.
5. Carefully place chicken in hot oil, skin-side down first. Don’t overcrowd the pan. Fry for 10–14 minutes per side depending on size, until golden brown and internal temperature reaches 165°F.
6. Transfer chicken to a wire rack (not paper towels if possible) so it stays crisp. Let rest 10 minutes before serving.
