Cyman Huang

American

Southern Fried Chicken

Buttermilk-brined, seasoned-flour-dredged, cast-iron-fried — the pinnacle of comfort cooking.

65 min total Serves 4 ChickenEntertaining · Kid-Friendly
Cyman Huang

Recipe by Cyman Huang

Cooked, styled and photographed in his kitchen.

Southern Fried Chicken

Southern Fried Chicken is, by any objective measure, one of the greatest dishes in the history of human cooking.

The technique — marinating in seasoned buttermilk, dredging in spiced flour, frying in hot fat in cast iron — is an African American culinary tradition with deep roots in West African cooking methods. The buttermilk tenderizes, the flour crisps, the cast iron holds heat evenly.

Watch it come together

A Guide to American Gastronomy video preview
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Ingredients

For the buttermilk brine

  • 1 whole chicken (3½–4 lbs), cut into 8 pieces
  • 2 cups buttermilk
  • 2 tbsp kosher salt
  • 1 tbsp hot sauce (Frank's or Crystal)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika

For the seasoned flour

  • 2 cups all-purpose flour
  • 2 tsp kosher salt
  • 2 tsp smoked paprika
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme

For the fry

  • 3–4 cups lard, shortening, or peanut oil

Method

  1. 1

    BRINE: Combine buttermilk, salt, hot sauce and spices in a large bowl or zip-lock bag. Add chicken, ensuring every piece is submerged. Refrigerate at least 8 hours, ideally 24.

  2. 2

    SET UP DREDGING STATION: Combine all seasoned flour ingredients in a shallow dish. Remove chicken from the brine and shake off excess, but do not wipe dry — some buttermilk on the surface builds a thick, craggy crust.

  3. 3

    DREDGE: Press each piece firmly into the flour, turning to coat. Shake off excess. For an extra-thick crust, dip briefly back into the brine and press into flour a second time. Rest on a rack 15 minutes before frying so the coating sets.

  4. 4

    FRY: Heat lard or oil in a 12-inch cast iron skillet to 350°F, at least 1½ inches deep. Lower in 4 pieces with space between each. Adjust heat to maintain 325–335°F.

  5. 5

    Fry dark meat 14–16 minutes total, turning once; white meat 12–14 minutes. Chicken is done at 165°F internal with a deep mahogany crust.

  6. 6

    Drain on a wire rack — not paper towels, which steam the crust soft. Season immediately with a pinch of salt while hot. Rest 5 minutes before eating.

Substitutions

  • Chef's Tip: Use a thermometer for the oil. Too low and the chicken turns greasy and pale; too high and the crust burns before the interior cooks. 325–350°F is the target zone.

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