Southern Fried Chicken – Crispy, Juicy, and Packed with Flavor
Southern Fried Chicken is a true classic — crispy golden crust, juicy tender meat, and that irresistible seasoning that makes every bite unforgettable. Whether served at Sunday dinner, a picnic, or a family gathering, this recipe delivers authentic Southern flavor straight to your table.
Ingredients
For the Chicken:
1 whole chicken (about 3–4 lbs), cut into 8 piecesKitchen ingredients subscription
2 cups buttermilk
2 teaspoons hot sauce (optional, for heat)
1 teaspoon salt
1 teaspoon black pepper
For the Seasoned Flour Coating:
2 cups all-purpose flour
2 teaspoons paprikaMeasuring spoons set
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper (optional, for extra spice)
For Frying:
Vegetable oil or peanut oil (enough for deep frying, about 3–4 inches in a heavy skillet or Dutch oven)Measuring spoons set
Preparation
- Marinate the Chicken
In a large bowl, mix buttermilk, hot sauce, salt, and black pepper.
Add the chicken pieces, ensuring they’re fully coated.
Cover and refrigerate for at least 4 hours, preferably overnight. This tenderizes the meat and infuses flavor.
- Prepare the Seasoned Flour
In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. - Coat the Chicken
Remove chicken from buttermilk, letting excess drip off.
Dredge each piece in the seasoned flour, pressing lightly to ensure a thick coating.
Place coated chicken on a wire rack and let rest for 15 minutes — this helps the coating stick.
- Heat the Oil
In a large cast-iron skillet or Dutch oven, heat oil to 350°F (175°C). - Fry the Chicken
Fry chicken in batches (do not overcrowd) for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temp: 165°F / 74°C).
Place fried chicken on a wire rack or paper towels to drain excess oil.
- Serve and Enjoy
Serve hot with mashed potatoes, coleslaw, cornbread, or biscuits for the ultimate Southern feast.
Tips for Perfect Southern Fried Chicken
Use buttermilk – It tenderizes and adds a tangy flavor.
Rest after coating – This prevents the crust from falling off during frying.
Keep the oil hot – Too cool and the chicken will be greasy, too hot and it will burn before cooking through.
Cast-iron skillets give the best heat distribution for crispiness.
FAQ – Southern Fried Chicken
Q: Can I use boneless chicken?
A: Yes, but adjust the frying time to prevent overcooking — boneless cooks faster.
Q: Can I bake instead of fry?
A: Yes. Coat chicken with a drizzle of oil and bake at 400°F (200°C) for 35–45 minutes, flipping halfway.
Q: How do I keep fried chicken crispy?
A: Place on a wire rack in a warm oven (200°F / 93°C) until ready to serve.