Southern Fried Chicken Recipe

This Southern Fried Chicken recipe brings crispy, golden perfection to the table with juicy, flavorful meat inside and a crunchy, seasoned crust outside. It’s everything I love about classic comfort food — bold spices, tender chicken, and that satisfying crunch in every bite. Whether it’s for Sunday supper, a picnic, or just a craving for something indulgent, this recipe always delivers.

Why You’ll Love This Recipe

I love how this fried chicken turns out consistently crispy and full of flavor, thanks to a seasoned flour coating and a buttermilk marinade. It’s the kind of dish that feels nostalgic and indulgent at the same time. Plus, it’s surprisingly easy to make at home with basic pantry ingredients. Every time I make it, the smell alone fills the kitchen with that unmistakable Southern charm.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken pieces (bone-in, skin-on – like drumsticks, thighs, breasts, or wings)

• Buttermilk

• Hot sauce (optional, for marinade)

• All-purpose flour

• Cornstarch

• Salt

• Black pepper

• Paprika

• Garlic powder

• Onion powder

• Cayenne pepper (optional for heat)

• Oil for frying (like peanut oil or vegetable oil)

Directions

1. I start by marinating the chicken in buttermilk, adding a splash of hot sauce if I want an extra kick. I let it soak for at least 4 hours or overnight for the best flavor and tenderness.

2. In a separate bowl, I mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne.

3. I remove the chicken from the marinade and dredge each piece in the seasoned flour mixture, pressing to make sure it sticks well.

4. I let the coated chicken rest on a wire rack for 15–20 minutes while I heat the oil. This helps the coating stay on during frying.

5. I heat the oil in a deep skillet or Dutch oven to 325–350°F (165–175°C), making sure there’s enough oil to submerge the chicken halfway.

6. I fry the chicken in batches, turning occasionally, for about 12–15 minutes per piece, depending on size. The crust turns a beautiful golden brown and the internal temperature should reach 165°F (75°C).

7. I drain the fried chicken on a rack or paper towels and let it rest a few minutes before serving.

Servings and timing

This recipe serves 4 to 6 people and takes about 45 minutes to an hour, not including marinating time. I usually start marinating the night before for the best results, then fry the next day.

Variations

Sometimes I mix up the seasoning in the flour with herbs like thyme or a bit of Creole spice. For extra crispiness, I double-dip the chicken — first in flour, then back into the buttermilk, then again into the flour. I’ve also used an air fryer for a lighter version with less oil, adjusting the cooking time to about 25 minutes at 375°F (190°C).

Storage/Reheating

Leftover fried chicken keeps well in the fridge for up to 3 days. I reheat it in the oven at 375°F (190°C) for about 15–20 minutes to keep it crispy. I avoid the microwave if I want to keep that crunch, but for quick reheating, I microwave it and then crisp it up briefly in a skillet.

FAQs

What’s the secret to crispy fried chicken?

Letting the coated chicken rest before frying and using a mix of flour and cornstarch makes the crust extra crispy. Maintaining oil temperature while frying is also key.

Can I use boneless chicken?

Yes, I use boneless thighs or breasts for quicker cooking. I just reduce frying time and watch carefully to avoid drying out the meat.

Why marinate in buttermilk?

Buttermilk tenderizes the chicken and adds flavor. The acidity helps break down proteins and makes the meat juicier.

Can I make it without buttermilk?

Yes, I sometimes use a mix of milk and lemon juice or vinegar as a substitute. It gives a similar tangy, tenderizing effect.

What oil is best for frying?

I use peanut oil for its high smoke point and clean flavor, but vegetable or canola oil works well too. I avoid olive oil, which isn’t great for high-heat frying.

Conclusion

Southern Fried Chicken is a classic that I never get tired of. With its juicy, seasoned meat and golden, crispy coating, it’s pure comfort in every bite. Whether I’m making it for a gathering or just to satisfy a craving, this recipe brings a little Southern magic into my kitchen every time.

Southern Fried Chicken Recipe

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• Author: Linda
• Prep Time: 15 minutes (plus 4+ hours marinating)
• Cook Time: 30–45 minutes
• Total Time: 45–60 minutes (plus marinating time)
• Yield: Serves 4–6
• Category: Main Dish
• Method: Frying
• Cuisine: Southern
• Diet: Halal

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Description

Southern Fried Chicken is a classic comfort food featuring juicy, marinated chicken with a golden, crispy, and seasoned crust. Perfect for family dinners, gatherings, or whenever you’re craving something indulgently delicious.

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Ingredients

• 3–4 lbs chicken pieces (bone-in, skin-on – drumsticks, thighs, breasts, or wings)
• 2 cups buttermilk
• 1 tbsp hot sauce (optional)
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• Oil for frying (peanut, vegetable, or canola oil)

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Instructions

1. Marinate chicken in buttermilk with hot sauce (if using) for at least 4 hours or overnight.
2. In a separate bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
3. Remove chicken from marinade and dredge in the flour mixture, pressing to coat well.
4. Let coated chicken rest on a wire rack for 15–20 minutes.
5. Heat oil in a deep skillet or Dutch oven to 325–350°F (165–175°C).
6. Fry chicken in batches for 12–15 minutes per piece, turning occasionally, until golden brown and cooked to 165°F (75°C) internally.
7. Drain on a rack or paper towels and let rest a few minutes before serving.

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Notes

• Use herbs or Creole seasoning for variety in the flour mix.
• Double-dip for extra crispy crust.
• Air fryer option: cook at 375°F (190°C) for about 25 minutes.
• Use milk mixed with lemon juice or vinegar as a buttermilk substitute.

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Nutrition

• Serving Size: 1–2 pieces
• Calories: 420
• Sugar: 2g
• Sodium: 690mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 115mg