Southern Fried Chicken

Why You’ll Love This Recipe

This recipe delivers the ultimate crunch and deep flavor that makes fried chicken so beloved. It’s ideal for family dinners, backyard gatherings, or any time you want to indulge in something satisfying and homemade. The buttermilk marinade tenderizes the chicken and infuses it with rich flavor, while the seasoned flour creates a perfectly crispy crust. It’s a timeless crowd-pleaser you’ll come back to again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken pieces (legs, thighs, breasts, wings)
• Buttermilk
• Hot sauce (optional, for marinade)
• All-purpose flour
• Cornstarch (optional, for extra crispiness)
• Salt
• Black pepper
• Paprika
• Garlic powder
• Onion powder
• Cayenne pepper (optional, for heat)
• Oil for frying (like peanut, canola, or vegetable oil)

Directions

1. In a large bowl, combine buttermilk and hot sauce (if using). Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight.
2. In a separate bowl, whisk together flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
3. Remove chicken from marinade and let excess buttermilk drip off. Dredge each piece thoroughly in the flour mixture, pressing it in to adhere.
4. Set dredged chicken on a wire rack and let rest for 10–15 minutes. This helps the coating stick during frying.
5. Heat oil in a deep skillet or Dutch oven to 325–350°F (163–177°C).
6. Fry chicken in batches, being careful not to overcrowd the pan. Cook 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
7. Remove chicken and let drain on a wire rack or paper towels.
8. Allow to cool slightly before serving.

Servings and timing

This recipe makes 4 to 6 servings.
Prep time: 15 minutes (plus marinating time)
Cook time: 30–40 minutes
Total time: 45–55 minutes (plus marinating)

Variations

• Spicy version: Increase the cayenne and add hot sauce to the flour mixture.
• Herb flavor: Mix dried thyme, rosemary, or oregano into the flour.
• Extra crispy: Double-dip the chicken in buttermilk and flour mixture for a thicker crust.
• Oven-fried: Bake at 400°F (200°C) on a greased rack for a lighter version.
• Air fryer option: Cook dredged chicken in a preheated air fryer at 375°F (190°C) for 25–30 minutes, flipping halfway through.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat and retain crispiness, bake chicken in a 375°F (190°C) oven for 15–20 minutes.
Avoid microwaving if possible, as it can make the crust soggy.
You can also freeze fried chicken. Wrap each piece in foil and freeze in a sealed bag or container for up to 2 months. Reheat from frozen in the oven for best results.

FAQs

What type of chicken is best for frying?

Bone-in, skin-on pieces like thighs, drumsticks, and breasts are ideal for flavor and moisture retention.

Why use buttermilk in the marinade?

Buttermilk tenderizes the meat and helps the seasoned flour adhere better, giving a crispier coating.

Can I skip the marinating step?

While not mandatory, marinating adds flavor and tenderness. Even 1–2 hours makes a difference.

What oil is best for frying chicken?

Neutral oils with high smoke points like peanut, canola, or vegetable oil work best.

How do I know when the chicken is done?

Use a meat thermometer—internal temperature should reach 165°F (74°C). The juices should run clear.

Why is my fried chicken not crispy?

The oil may not be hot enough, or you may have overcrowded the pan. Letting the chicken rest after dredging also helps the crust set.

Can I make it gluten-free?

Yes, use a gluten-free flour blend and cornstarch for the coating.

What sides go well with Southern Fried Chicken?

Mashed potatoes, coleslaw, cornbread, mac and cheese, or collard greens are classic pairings.

Can I reuse the frying oil?

Yes, strain the oil and store it in a sealed container. Use it within a few weeks for similar fried dishes.

Is it safe to fry chicken without a deep fryer?

Absolutely. A heavy-bottomed skillet or Dutch oven with a thermometer works just as well.

Conclusion

Southern Fried Chicken is a timeless recipe that brings crispy, juicy satisfaction to the table every time. With its flavorful marinade and perfectly seasoned coating, this dish is sure to become a staple in your kitchen. Whether you’re cooking for a special occasion or just craving comfort food, nothing beats the homemade goodness of fried chicken done right.

Southern Fried Chicken

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Southern Fried Chicken is a classic comfort food featuring juicy chicken pieces marinated in buttermilk, coated in seasoned flour, and fried until golden and crispy. With its crunchy crust and tender meat, it’s a Southern staple that never fails to satisfy.

• Author: Laura
• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 30–40 minutes
• Total Time: 45–55 minutes (plus marinating)
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Deep Frying
• Cuisine: Southern American
• Diet: Halal

Ingredients

• 3 lbs bone-in, skin-on chicken pieces (legs, thighs, breasts, wings)
• 2 cups buttermilk
• 2 tbsp hot sauce (optional, for marinade)
• 2 cups all-purpose flour
• 1/2 cup cornstarch (optional, for extra crispiness)
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional, for heat)
• Oil for frying (peanut, canola, or vegetable oil)

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Instructions

1. In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight.
2. In another bowl, whisk together flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
3. Remove chicken from marinade, letting excess drip off. Dredge each piece in flour mixture, pressing to adhere.
4. Place coated chicken on a wire rack and let rest 10–15 minutes.
5. Heat oil in a deep skillet or Dutch oven to 325–350°F (163–177°C).
6. Fry chicken in batches without overcrowding, cooking 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
7. Remove chicken and drain on a wire rack or paper towels.
8. Allow to cool slightly before serving.

Notes

• Marinate chicken overnight for maximum flavor and tenderness.
• Double-dip in buttermilk and flour for an extra crispy crust.
• Maintain oil temperature for even frying.
• For a lighter version, bake or air-fry instead of deep-frying.
• Pair with classic Southern sides like mashed potatoes, coleslaw, or cornbread.

Nutrition

• Serving Size: 1 serving (based on 6 servings)
• Calories: 620
• Sugar: 3g
• Sodium: 980mg
• Fat: 35g
• Saturated Fat: 9g
• Unsaturated Fat: 23g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 45g
• Cholesterol: 145mg