Classic Southern Fried Chicken (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Combine buttermilk, eggs, and Worcestershire sauce in a large mixing bowl, whisking until smooth and well blended. Add chicken pieces to the buttermilk mixture, turning to coat completely. Cover bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum tenderness and flavor penetration.
2. 2Set up your breading station 30 minutes before frying. Mix flour, 1 tablespoon salt, 1 teaspoon black pepper, paprika, garlic powder, onion powder, cayenne pepper, and MSG in a wide, shallow dish, stirring thoroughly to distribute seasonings evenly throughout.
3. 3Remove chicken from refrigerator and let stand at room temperature for 15 minutes. Pat each piece partially dry with paper towels, leaving some buttermilk clinging to the surface for better coating adhesion.
4. 4Pour 3 tablespoons of the buttermilk marinade into the flour mixture and work it in with your fingers until small, pea-sized clumps form throughout - this creates extra crispy bits on your finished chicken.
5. 5Dredge each chicken piece in the seasoned flour, pressing firmly to coat all surfaces completely. Shake off excess flour, then dip back into the remaining buttermilk mixture mixed with ¼ cup milk. Allow excess to drip off, then return to flour mixture for a second coating, pressing the flour into every crevice. Place breaded chicken on a wire rack set over a baking sheet and let rest for 20-30 minutes - this crucial step allows the coating to adhere properly and prevents it from falling off during frying.
6. 6Pour oil into a large cast iron skillet or heavy-bottomed pot to a depth of 2-3 inches. Heat oil over medium-high heat until a deep-fry thermometer registers 325-330°F. This temperature is critical for achieving golden, crispy chicken that cooks through without burning.
7. 7Carefully lower 3-4 pieces of chicken into the hot oil using tongs, being careful not to crowd the pan. Fry dark meat pieces (thighs and drumsticks) for 13-15 minutes total, turning every 4-5 minutes with tongs until deep golden brown and internal temperature reaches 175°F. Fry white meat pieces (breasts) for 11-13 minutes total, turning frequently, until golden and internal temperature reaches 165°F.
8. 8Monitor oil temperature constantly between batches, adjusting heat as needed to maintain 325-330°F. Remove fried chicken to a clean wire rack set over paper towels to drain excess oil. Season lightly with remaining ½ teaspoon each of salt and black pepper while still hot.
9. 9Let chicken rest for 5 minutes before serving to allow juices to redistribute and coating to set properly. Serve warm for best texture and flavor.