Southern Fried Chicken

Ingredients

• 3 lbbone-in chicken pieces$9.79
• 2 cupbuttermilk$1.15
• 2 tspkosher salt$0.02
• 2 cupall-purpose flour$0.42
• 2 tbsppaprika$0.58
• 1 tbspgarlic powder$0.06
• 1 tbsponion powder$0.02
• 1 tspcayenne pepper$0.02
• 1 tspblack pepper$0.10
• 4 cupvegetable oil for frying$3.84
• Total for 4 servings$16.00

Most of the cost is bone-in chicken pieces ($9.79) and vegetable oil for frying ($3.84). With oil, spices and staples already at home, the shop drops to about $11.14. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Place the bone-in chicken pieces in a large bowl, pour over the buttermilk, and stir in 1 teaspoon of the kosher salt until well coated; cover and refrigerate for 2 hours.
2. In a wide shallow dish, whisk together the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and the remaining 1 teaspoon of kosher salt.
3. Lift each chicken piece from the buttermilk, allowing the excess liquid to drip off, then dredge thoroughly in the seasoned flour mixture, pressing firmly so the coating adheres on all sides.
4. Pour the vegetable oil for frying into a deep heavy Dutch oven or cast-iron skillet to a depth of about 1.5 inches, and heat over medium-high heat to 350°F (180°C) using a deep-fry thermometer.
5. Working in two batches to avoid crowding, carefully lower half of the chicken into the hot oil and fry for 12 to 15 minutes, turning every 3 to 4 minutes to brown evenly and adjusting heat to keep oil near 325°F to 350°F (165°C to 175°C).
6. Remove the chicken when the crust is deep golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers at least 165°F (74°C) with clear juices, then repeat with the second batch.
7. Transfer the fried chicken to a wire rack set over a baking sheet to drain and rest for 5 minutes before serving hot.