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Southern Fried Chicken

Crispy, buttermilk-brined Southern fried chicken made the old-fashioned way in lard. A simple homemade spice blend and one easy resting trick give you a golden crust that stays put and juicy, tender meat inside. Works for boneless filets, bone-in pieces, or a whole cut-up chicken.
Prep Time 15 minutes
Cook Time 12 minutes
Marinate and Rest 2 hours 20 minutes
Serving Size 6 filets

Ingredients

  • 3 large boneless skinless chicken breasts, sliced into 6 filets
  • 2 tablespoons salt
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 cups whole buttermilk
  • 2 cups all-purpose flour
  • 16 oz lard for frying

Instructions

  • Make the spice blend: stir together salt, paprika, garlic powder, black pepper, and cayenne. You'll use half in the buttermilk and half in the flour.
  • Slice each chicken breast in half lengthwise to make 4 thinner filets.
  • Place chicken in a large zip-top bag. Whisk half the spice blend into the buttermilk, pour over the chicken, seal, and coat every piece. Refrigerate 2 to 3 hours (or longer).
  • Stir the remaining spice blend into the flour. Take chicken straight from the buttermilk and dredge in the seasoned flour, turning to coat well.
  • Let the breaded chicken rest 15 to 20 minutes so the coating adheres.
  • Melt the lard in a cast iron skillet over medium heat and bring to 350°F.
  • Gently add the chicken. Hold the temperature near 350°F, frying several minutes per side and flipping once or twice, until the internal temperature reaches 165°F (about 12 minutes total).
  • Drain briefly and serve on its own or on a toasted bun.

Video

Notes

  • For bone-in pieces or a whole cut-up chicken, use the same method with a deeper pan (like a Dutch oven) and double the lard.
  • No buttermilk? Stir 1 tablespoon vinegar or lemon juice into 1 cup milk and let sit a few minutes.
  • Always cook to 165°F internal rather than by time alone.
  • For a Chick-fil-A-style Honey Pepper Pimento copycat sandwich: toasted bun, hot filet, homemade pimento cheese, a drizzle of honey, and optional pickled jalapeños (no mayo).