Copeland's Southern Fried Chicken

Indulge in the ultimate comfort food with Copeland's Southern Fried Chicken, a classic recipe that delivers crispy, golden perfection on the outside and tender, juicy flavor on the inside. Marinated in tangy buttermilk and a splash of hot sauce, the chicken absorbs layers of flavor before being coated in a seasoned flour mixture spiked with paprika, garlic, and cayenne for a hint of spice. The addition of cornstarch and baking powder ensures an irresistibly light and crunchy crust. Fried to golden-brown glory in sizzling hot oil, this Southern favorite is as satisfying as it is timeless. Perfect for family dinners or weekend gatherings, serve it hot with a side of mashed potatoes, coleslaw, or cornbread for an unforgettable meal.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 lbs Chicken (bone-in, skin-on, assorted pieces)
• 2 cups Buttermilk
• 2 tbsp Hot sauce
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 2 tsp Paprika
• 1 tsp Black pepper
• 0.5 tsp Cayenne pepper
• 1 tbsp Salt
• 3 cups All-purpose flour
• 0.5 cup Cornstarch
• 1 tsp Baking powder
• 4 cups Vegetable oil (for frying)

Directions

Step 1

Place the chicken pieces in a large bowl or zip-top bag.

Step 2

In a separate container, combine buttermilk and hot sauce. Pour the mixture over the chicken, ensuring all pieces are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight, to marinate.

Step 3

In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne pepper, baking powder, and salt.

Step 4

Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing firmly to coat evenly. Place coated chicken on a wire rack and let rest for 10 minutes to ensure the coating adheres.

Step 5

In a large heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the oil temperature for consistent frying results.

Step 6

Working in batches to avoid overcrowding, carefully add chicken pieces to the hot oil. Fry for 12-15 minutes for larger pieces like drumsticks and thighs, and 8-10 minutes for smaller pieces like wings, flipping occasionally for even browning.

Step 7

Once the chicken reaches an internal temperature of 165°F (74°C), remove it from the oil and place on a wire rack set over a baking sheet to drain excess oil.

Step 8

Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Serve hot with your favorite sides.

Nutrition Facts

Serving size	(3252.7g)

Amount per serving	% Daily Value*
Calories	12813.6

Total Fat 1172.0g	0%
Saturated Fat 203.7g	0%
Polyunsaturated Fat 1.0g
Cholesterol 1196.7mg	0%
Sodium 9730.9mg	0%
Total Carbohydrate 338.5g	0%
Dietary Fiber 13.2g	0%
Total Sugars 25.3g
Protein 307.8g	0%

Vitamin D 321.8IU	0%
Calcium 796.7mg	0%
Iron 31.1mg	0%
Potassium 3834.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.3%

Protein: 9.4%

Carbs: 10.3%