{"id":35,"date":"2026-05-20T12:52:33","date_gmt":"2026-05-20T12:52:33","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/gentleplatter\/?p=35"},"modified":"2026-05-20T12:52:34","modified_gmt":"2026-05-20T12:52:34","slug":"southern-fried-chicken-extra-craggy-extra-juicy-extra-everything","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/gentleplatter\/2026\/05\/20\/southern-fried-chicken-extra-craggy-extra-juicy-extra-everything\/","title":{"rendered":"Southern Fried Chicken (Extra Craggy, Extra Juicy, Extra Everything)"},"content":{"rendered":"\n

Southern fried chicken should be a verb. It demands attention. The crackle. The peppery, shattery crust giving way to impossibly juicy meat. This recipe delivers that. Buttermilk brine does the heavy lifting. Double dredge does the rest. Let’s fry.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Serves 4\u20136.<\/em><\/p>\n\n\n\n

For the Brine:<\/h3>\n\n\n\n
    \n
  • 2 cups buttermilk<\/li>\n\n\n\n
  • 1 tbsp hot sauce (optional)<\/li>\n\n\n\n
  • 1 tsp salt<\/li>\n\n\n\n
  • 1 tsp black pepper<\/li>\n\n\n\n
  • 8 chicken pieces (drumsticks, thighs, breasts)<\/li>\n<\/ul>\n\n\n\n

    For the Dredge:<\/h3>\n\n\n\n
      \n
    • 2 cups all-purpose flour<\/li>\n\n\n\n
    • 1 tbsp paprika<\/li>\n\n\n\n
    • 1 tbsp garlic powder<\/li>\n\n\n\n
    • 1 tbsp onion powder<\/li>\n\n\n\n
    • 1 tsp cayenne pepper<\/li>\n\n\n\n
    • 1 tsp salt<\/li>\n\n\n\n
    • 1 tsp black pepper<\/li>\n<\/ul>\n\n\n\n

      For Frying:<\/h3>\n\n\n\n
        \n
      • Vegetable oil or peanut oil (enough for 1\u00bd inches deep)<\/li>\n<\/ul>\n\n\n\n

        Step-by-Step Instructions<\/h2>\n\n\n\n

        Step 1: Brine<\/h3>\n\n\n\n
          \n
        1. Whisk buttermilk, hot sauce, salt, and pepper. Add chicken. Refrigerate 4\u201324 hours (longer = juicier).<\/li>\n<\/ol>\n\n\n\n

          Step 2: Prep Dredge<\/h3>\n\n\n\n
            \n
          1. Mix all dredge ingredients in a large bowl.<\/li>\n<\/ol>\n\n\n\n

            Step 3: Double Dredge<\/h3>\n\n\n\n
              \n
            1. Remove chicken from brine. Let excess drip off.<\/li>\n\n\n\n
            2. Dredge in flour mixture. Dip back in buttermilk. Dredge again (this = craggy crust).<\/li>\n<\/ol>\n\n\n\n

              Step 4: Heat Oil<\/h3>\n\n\n\n
                \n
              1. Heat oil in a cast iron skillet to 325\u00b0F (160\u00b0C).<\/li>\n<\/ol>\n\n\n\n

                Step 5: Fry<\/h3>\n\n\n\n
                  \n
                1. Fry chicken in batches, skin-side down first. Don’t crowd.<\/li>\n\n\n\n
                2. Drumsticks\/thighs: 12\u201315 minutes. Breasts: 10\u201312 minutes. Flip halfway.<\/li>\n\n\n\n
                3. Internal temp should hit 165\u00b0F (74\u00b0C). Drain on a wire rack (not paper towels).<\/li>\n<\/ol>\n\n\n\n

                  Step 6: Serve<\/h3>\n\n\n\n
                    \n
                  1. Let rest 5 minutes. Then get loud with it.<\/li>\n<\/ol>\n\n\n\n

                    Summary<\/h2>\n\n\n\n

                    Prep Time:<\/strong> 15 min + brine | Cook Time:<\/strong> 30 min | Total:<\/strong> 45 min + brine<\/p>\n\n\n\n

                    Yield:<\/strong> 4\u20136 servings | Difficulty:<\/strong> Medium (frying)<\/p>\n\n\n\n

                    Storage Notes<\/h2>\n\n\n\n

                    Fridge:<\/strong> 4 days. Reheat:<\/strong> Air fryer at 375\u00b0F for 6\u20138 minutes or oven at 400\u00b0F for 15 minutes. Never microwave (crust dies). Cold fried chicken for breakfast? Also acceptable.<\/p>\n\n\n\n

                    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

                    That legendary, soul-warming, crispier-than-crackling fried chicken. Buttermilk brine. Double-dredged crust. Juicy meat. No deep fryer required. Just a cast iron skillet and some courage.<\/p>\n","protected":false},"author":1,"featured_media":57,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[30,33,32,35,29,34,31],"class_list":["post-35","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-buttermilk-fried-chicken","tag-cast-iron-fried-chicken","tag-crispy-fried-chicken","tag-extra-crunchy-chicken","tag-fried-chicken-recipe","tag-soul-food","tag-southern-fried-chicken"],"yoast_head":"\nSouthern Fried Chicken (Extra Craggy, Extra Juicy, Extra Everything) - gentleplatter<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/gentleplatter\/2026\/05\/20\/southern-fried-chicken-extra-craggy-extra-juicy-extra-everything\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Southern Fried Chicken (Extra Craggy, Extra Juicy, Extra Everything) - gentleplatter\" \/>\n<meta property=\"og:description\" content=\"That legendary, soul-warming, crispier-than-crackling fried chicken. 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