👩‍🍳 Instructions

1. Marinate the chicken

In a bowl:

• Mix buttermilk + egg
• Add chicken pieces
• Cover and refrigerate 30 minutes to 4 hours
  (This makes the chicken juicy and tender.)

---

2. Prepare the batter

In a large bowl or bag, mix:

• Flour
• Cornstarch
• All seasonings
• Baking powder

Stir well.

---

3. Coat the chicken

Take each piece from the buttermilk:

• Let excess drip off
• Dredge in the flour mixture
• Press firmly so the coating sticks
• Shake off excess flour

👉 For extra crunch, dip chicken back into buttermilk THEN into flour again (double coating).

---

4. Fry

• Heat oil to 170–175°C (340–350°F)
• Fry chicken in batches (don’t overcrowd)
• Cook 12–15 minutes for large pieces, 8–10 for small
• Chicken should be golden and crispy
• Place on a wire rack (not paper towels) to stay crunchy

---

✨ Tips for PERFECT Southern Fried Chicken

• Cornstarch = super crunchy coating
• Buttermilk = soft, juicy chicken
• Don’t fry on too high heat or coating will burn before chicken cooks
• Let chicken rest 5 minutes before serving
• Sprinkle a little salt over chicken right after frying for extra flavor

---

❤️ Want variations?

I can give you:
👉 KFC-style batter
👉 Extra crispy “double dip” version
👉 Air fryer version
👉 Spicy Nashville hot chicken version

Just tell me!