{"id":1840,"date":"2026-02-17T11:12:56","date_gmt":"2026-02-17T11:12:56","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=1840"},"modified":"2026-02-17T11:12:56","modified_gmt":"2026-02-17T11:12:56","slug":"southern-fried-chicken","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/02\/17\/southern-fried-chicken\/","title":{"rendered":"\u00a0Southern Fried Chicken"},"content":{"rendered":"<h1>\u00a0Southern Fried Chicken<\/h1>\n<h2>Ingredients<\/h2>\n<h3>For the Chicken:<\/h3>\n<ul>\n<li>1 whole chicken (cut into 8\u201310 pieces) or 2 lbs chicken thighs and drumsticks<\/li>\n<li>2 cups buttermilk<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1 teaspoon black pepper<\/li>\n<\/ul>\n<h3>For the Seasoned Flour Batter:<\/h3>\n<ul>\n<li>2 cups all-purpose flour<\/li>\n<li>2 teaspoons black pepper<\/li>\n<li>2 teaspoons paprika<\/li>\n<li>4 teaspoons garlic salt<\/li>\n<li>1 teaspoon onion powder<\/li>\n<li>1 teaspoon dried thyme (optional)<\/li>\n<li>1 teaspoon cayenne pepper (optional, for heat)<\/li>\n<li>Vegetable oil or canola oil (for frying)<\/li>\n<\/ul>\n<h2>\u00a0Instructions<\/h2>\n<h3>\u00a0Marinate the Chicken<\/h3>\n<ol>\n<li>Place the chicken pieces in a large bowl.<\/li>\n<li>Pour the buttermilk over the chicken and add salt and black pepper.<\/li>\n<li>Cover and refrigerate for at least 4 hours, preferably overnight for best flavor and tenderness.<\/li>\n<\/ol>\n<h3>Prepare the Seasoned Flour<\/h3>\n<ol>\n<li>In a large bowl, combine the flour, black pepper, paprika, garlic salt, onion powder, thyme, and cayenne pepper.<\/li>\n<li>Mix well to evenly distribute the seasonings.<\/li>\n<\/ol>\n<h3>Coat the Chicken<\/h3>\n<ol>\n<li>Remove the chicken from the buttermilk and let the excess drip off.<\/li>\n<li>Dredge each piece thoroughly in the seasoned flour mixture.<\/li>\n<li>For extra crispy chicken, dip it back into the buttermilk and coat again in the flour (double dredging).<\/li>\n<\/ol>\n<h3>\u00a0Fry the Chicken<\/h3>\n<ol>\n<li>Heat oil in a deep skillet or Dutch oven to 350\u00b0F (175\u00b0C).<\/li>\n<li>Carefully place chicken pieces in the hot oil without overcrowding the pan.<\/li>\n<li>Fry for about 12\u201315 minutes per side, depending on the size of the pieces.<\/li>\n<li>The chicken should be golden brown and reach an internal temperature of 165\u00b0F (75\u00b0C).<\/li>\n<\/ol>\n<h3>\u00a0Drain and Serve<\/h3>\n<ul>\n<li>Remove the chicken and place it on a wire rack or paper towels to drain excess oil.<\/li>\n<li>Let rest for 5 minutes before serving.<\/li>\n<\/ul>\n<h2>\u00a0Tips for Perfect Southern Fried Chicken<\/h2>\n<ul>\n<li>Use a thermometer to keep the oil at a steady 350\u00b0F.<\/li>\n<li>Do not flip the chicken too often \u2014 once per side is enough.<\/li>\n<li>Let the coated chicken rest 10\u201315 minutes before frying for an extra crunchy crust.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0Southern Fried Chicken Ingredients For the Chicken: 1 whole chicken (cut into 8\u201310 pieces) or 2 lbs chicken thighs and&hellip;<\/p>\n","protected":false},"author":2,"featured_media":1841,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1840","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/1840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=1840"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/1840\/revisions"}],"predecessor-version":[{"id":1842,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/1840\/revisions\/1842"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/1841"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=1840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=1840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=1840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}