Select Page

Good Life Blu

Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.

Your Title Goes Here

Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.

How many British pounds is $60,000?

 ever needed to convert something quick?  

Check out-The Converter Hub Every conversion you’ll ever need in one place. Currency. Cooking. Length. Weight. Temperature. Time. Fast, free, always accurate

Fried chicken

Baked chicken

Baked chicken

Fried Chicken – GoodLifeBlu
SouthernFriedCrispySunday Dinner

Southern Fried Chicken — Crispy Outside, Juicy Inside

Buttermilk-soaked, heavily seasoned, fried to deep golden perfection. This is the real thing — the kind of fried chicken that makes people quiet at the table because they're too busy eating.

Soak
4–8 hrs
Fry Time
35 min
Serves
4–6
Est. Cost
~$15

Good fried chicken starts the night before. The buttermilk soak isn't optional — it's the whole foundation. Season it right, fry it right, and you'll make something people talk about. That's the goal.

— Blu
✦ ✦ ✦

Ingredients

The Soak
Chicken pieces (legs, thighs, breasts)3–4 lbs
Buttermilk2 cups
Hot sauce2 tbsp
Salt1 tsp
The Dredge
All-purpose flour2 cups
Cornstarch¼ cup
Smoked paprika2 tsp
Garlic powder2 tsp
Onion powder1 tsp
Cayenne pepper1 tsp
Black pepper1 tsp
Salt2 tsp
For Frying
Vegetable or peanut oilenough to fill 2–3" deep
✦ ✦ ✦

Steps

  • 01Mix buttermilk, hot sauce, and salt. Submerge chicken completely and refrigerate at least 4 hours — overnight is ideal. This is what makes it tender.
  • 02Mix all dredge ingredients together in a large shallow bowl or bag. Season it well — the dredge is where most of the flavor lives.
  • 03Remove chicken from buttermilk (don't shake off excess). Press each piece firmly into the dredge, coating every surface. Let sit on a rack 10 minutes so the coating adheres.
  • 04Heat oil to 325–350°F in a heavy pot or cast iron skillet. Test with a small drop of batter — it should sizzle immediately.
  • 05Fry in batches — don't crowd the pan. Dark meat: 12–14 min. Breasts: 10–12 min. Turn halfway. Oil temp will drop when you add chicken — adjust heat to maintain 325°F.
  • 06Drain on a wire rack (not paper towels — that steams the crust). Rest 5 minutes before serving. The crust will crisp up further as it rests.
✦ ✦ ✦

Blu's Tips

🥛
Buttermilk is Non-Negotiable
The acid in buttermilk tenderizes the chicken and helps the crust stick. No buttermilk? Mix 2 cups milk with 2 tbsp white vinegar. Let sit 5 min.
🌽
Cornstarch = Crunch
Adding cornstarch to the dredge is the difference between a crust and a serious crust. Don't leave it out.
🌡️
Oil Temp is Everything
Too hot = burned outside, raw inside. Too cool = greasy, soggy crust. 325–350°F is the zone. Use a thermometer.
🔲
Wire Rack Always
Paper towels trap steam and make the bottom of your crust soft. Always drain fried food on a wire rack set over a pan.
✦ ✦ ✦
Storage & Leftovers
Fridge
3–4 days
Freezer
2 months
Reheat
400°F oven, 15 min

Buttermilk. Patience. Hot oil. That's Southern fried chicken. — Blu

FAITH     

WORK

FINANCE 

FOOD

LIFE

FUN

TOOLS