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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.

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)

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

Find it online: https://thefamilycooking.com/southern-fried-chicken/