Can I use chicken breasts or thighs instead of tenderloins?

Absolutely. Cut larger pieces into strips for even cooking. Just make sure they aren’t too thick, so the crust cooks evenly without burning.

What if I don’t have buttermilk—can I use regular milk?

Make a quick substitute by adding a tablespoon of lemon juice or vinegar to your milk and letting it sit for 5 minutes. This gives a similar tang and tenderizing effect.

Is self-rising flour absolutely necessary?

No, you can make your own by mixing all-purpose flour with a dash of baking powder and a pinch of salt. Self-rising just gives a fluffier coating.

How do I know when the oil is ready to fry?

Drop a pinch of flour in—if it sizzles instantly, the oil’s good to go. Too cool and the chicken will soak up oil, too hot and it burns before cooking through.

Southern Fried Chicken Recipe

Description

Enjoy crispy, juicy Southern Fried Chicken made with boneless chicken tenderloins, marinated in creamy buttermilk for extra tenderness, and coated in a flavorful, double-dipped seasoned flour crust. This classic comfort dish is quick and easy, making it perfect for any meal.

Ingredients

Units Scale

Chicken

8 boneless skinless chicken tenderloins

Marinade

2 cups buttermilk

Breading

3 cups self-rising flour
1 1/2 tsp salt
Pepper to taste

Egg Wash

2 large eggs
2 cups milk

For Frying

Oil for frying (about 2 inches depth in skillet)

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Instructions

Marinate the Chicken: Place the chicken tenderloins into a bowl with the buttermilk, ensuring each piece is fully coated. Let them soak for at least an hour to tenderize and infuse flavor.
Prepare the Breading and Egg Wash: In a bowl, beat together the eggs and milk to create the egg wash. In another bowl, mix self-rising flour, salt, and pepper; then divide this flour mixture evenly onto two plates for easy double breading.
Bread the Chicken: Remove the chicken from the buttermilk. Dip each piece first into the egg wash, then into the first plate of the flour mixture, ensuring it’s evenly coated. Repeat by dipping back into the egg wash, then coat each tenderloin a second time using the second plate of flour mixture for a crispier crust.
Heat the Oil: Pour about 1-2 inches of oil into a large skillet and heat over medium-high heat on the stove. The oil should be hot but not smoking; a small pinch of flour should sizzle when dropped in.
Fry the Chicken: Carefully place the breaded chicken tenderloins into the hot oil. Fry each piece for 3-4 minutes per side, turning once, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Drain and Serve: Remove the fried chicken from the oil and place it on a paper towel-lined plate or wire rack to drain any excess oil. Serve hot.

Notes

For extra crispy chicken, ensure the oil is at the correct temperature before frying.
Larger pieces may need slightly longer cooking times.
Serve with your favorite sides like mashed potatoes or coleslaw for a classic Southern meal.
Let the chicken rest a few minutes before serving for juiciest results.

Nutrition

Serving Size: 2 tenderloins
Calories: 420
Sugar: 3g
Sodium: 940mg
Fat: 18g
Saturated Fat: 4.5g
Unsaturated Fat: 11g
Trans Fat: 0.2g
Carbohydrates: 35g
Fiber: 1g
Protein: 30g
Cholesterol: 145mg