The Best Southern Fried Chicken Recipe

This legendary Southern Fried Chicken delivers that perfect combination of juicy, tender meat wrapped in a crispy, flavorful crust that practically shatters when you bite into it. The overnight buttermilk marinade ensures maximum flavor penetration and exceptional tenderness, while the special flour coating creates that distinctive crunchy exterior we all crave. Whether for Sunday dinner or a weeknight treat, this recipe brings authentic Southern comfort to your table with minimal fuss but maximum flavor!

Why You’ll Love This Recipe

• Authentically Southern: This recipe captures the true essence of Southern fried chicken with its perfect balance of seasoning and that characteristic crispy-yet-tender texture.
• Fool-proof Method: The step-by-step approach takes the guesswork out of achieving restaurant-quality fried chicken at home, even if you’re attempting it for the first time.
• Crowd-Pleaser: Regardless of who you’re serving – picky children or discerning adults – this fried chicken recipe consistently earns rave reviews and empty plates.
• Versatile: Works beautifully with any chicken pieces you prefer, allowing you to customize based on your family’s preferences for white or dark meat.

this Recipe

Ingredients You’ll Need

• Chicken: A whole chicken cut into pieces gives you a variety of cuts to please everyone. The bone-in pieces provide extra flavor and help keep the meat juicy during frying.
• Kosher Salt: Essential for seasoning and tenderizing the chicken. The coarse texture helps distribute flavor more effectively than regular table salt.
• Garlic Powder: Adds aromatic depth without the risk of burning that comes with fresh garlic.
• Onion Powder: Provides savory notes that permeate the meat during marination.
• Buttermilk: The hero ingredient that tenderizes the chicken through its mild acidity while adding tanginess. The proteins in buttermilk also help the coating adhere better.
• Hot Sauce: Adds a subtle kick without making the chicken spicy and helps enhance other flavors.
• All-Purpose Flour: Forms the foundation of your coating, creating that classic crispy exterior.
• Cornstarch: The secret to extra crispiness! It creates a lighter, crunchier texture than flour alone could achieve.
• Paprika: Adds beautiful color and a subtle, sweet peppery flavor to the coating.
• Black Pepper: Provides essential warmth and bite to balance the richness of the fried chicken.
• Peanut Oil: Has a high smoke point perfect for frying and adds a subtle nutty flavor that’s characteristic of Southern cooking.
• Flaked Salt: A finishing touch that enhances the flavor of the hot, freshly fried chicken.

Variations

Spicy Southern Fried Chicken

Double the hot sauce in the marinade and add 1-2 teaspoons of cayenne pepper to the flour mixture for chicken with a serious kick.

Herb-Infused Fried Chicken

Add 1 tablespoon each of dried thyme and rosemary to the flour mixture for an aromatic twist on the classic recipe.

Extra Crunchy Coating

For chicken with even more crunch, dip the floured chicken back into the buttermilk and then coat it in the flour mixture a second time before frying.

Gluten-Free Option

Substitute the all-purpose flour with your favorite gluten-free flour blend. The cornstarch already helps create crispiness, so the texture shouldn’t suffer much.

How to Make The Best Southern Fried Chicken

Step 1: Season the Chicken

Place your chicken pieces in a large bowl and sprinkle with kosher salt, garlic powder, and onion powder. Toss thoroughly to ensure each piece is well-coated with the seasoning blend.

Step 2: Create the Buttermilk Marinade

Pour buttermilk over the seasoned chicken and add hot sauce. Stir until everything is thoroughly combined. The buttermilk mixture should completely cover the chicken. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight marination delivers the best flavor and tenderness.

Step 3: Prepare the Coating

In a medium bowl, whisk together flour, cornstarch, kosher salt, paprika, and black pepper until evenly blended. This seasoned mixture is what creates that perfect crispy, flavorful coating.

Step 4: Heat the Oil

Fill your deep fryer or heavy cast iron skillet with peanut oil and heat to 325°F. The ideal frying temperature is crucial – too hot and the coating burns before the chicken cooks through; too cool and the chicken absorbs too much oil.

Step 5: Coat the Chicken

Remove chicken pieces one at a time from the buttermilk, allowing excess to drip off. Thoroughly coat in the flour mixture, pressing gently to ensure the coating adheres well. Set aside on a rack and let rest for a few minutes until the coating looks slightly pasty – this is key for developing that perfect crust.

Step 6: Fry the Chicken

Carefully lower chicken pieces into the hot oil, working in batches of 3-4 pieces to avoid overcrowding. Fry until golden brown, turning occasionally for even cooking. Dark meat typically requires 12-14 minutes, while white meat needs about 8-10 minutes.

Step 7: Check for Doneness

Use a reliable meat thermometer to verify the internal temperature has reached 165°F, ensuring the chicken is safely cooked while remaining juicy.

Step 8: Drain and Season

Transfer the fried chicken to a paper towel-lined baking sheet. Immediately sprinkle with flaked salt while the chicken is still hot and the exterior is crisp.

Pro Tips for Making the Recipe

• Patience with Marination: Don’t rush the buttermilk soak – those eight hours or overnight make a tremendous difference in flavor and texture.
• Temperature Management: Keep a close eye on your oil temperature. If you notice the chicken browning too quickly, reduce the heat to 300°F. An oil thermometer is invaluable here.
• The Resting Period: After coating the chicken, that short rest before frying allows the flour to absorb moisture from the buttermilk, creating a better bond that won’t flake off during frying.
• Strategic Batch Frying: Arrange your frying sequence with darker pieces first (they take longer) and finish with white meat. This maintains optimal oil temperature throughout the cooking process.
• Proper Draining: Use a wire rack placed over paper towels rather than placing chicken directly on paper towels. This prevents the bottom from becoming soggy while retaining heat better.

How to Serve

Classic Southern Meal

Serve alongside homemade mashed potatoes, collard greens, and freshly baked biscuits for an authentic Southern feast.

Picnic Style

Pack cold fried chicken with potato salad, coleslaw, and corn on the cob for the perfect picnic or outdoor gathering.

Modern Pairings

Create a contemporary meal by serving with a crisp arugula salad dressed with lemon vinaigrette and roasted sweet potatoes.

Sauce Options

Offer honey, hot honey, ranch dressing, or homemade gravy as dipping options to complement the crispy chicken.

Make Ahead and Storage

Storing Leftovers

Keep leftover fried chicken in an airtight container in the refrigerator for up to 3 days. For best results, let the chicken cool completely before refrigerating to prevent condensation that could soften the crust.

Freezing

Fried chicken freezes surprisingly well. Place cooled pieces in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags. Frozen fried chicken maintains quality for up to 3 months.

Reheating

For the crispiest results, reheat fried chicken in a 350°F oven for 15-20 minutes. Avoid microwave reheating as it makes the coating soggy. If you’re short on time, a few minutes in an air fryer at 370°F works wonderfully to restore crispiness.

FAQs

Why use buttermilk instead of regular milk?
Buttermilk is slightly acidic, which helps tenderize the chicken by breaking down proteins in the meat. Additionally, its thick consistency helps the coating adhere better to the chicken, and its tangy flavor enhances the overall taste profile. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 10 minutes.

How can I tell when the oil is at the right temperature without a thermometer?
Drop a small pinch of flour into the oil – if it sizzles gently and gradually turns golden without immediately burning, your oil is likely in the right temperature range. Alternatively, dip the end of a wooden spoon into the oil; if small bubbles form around the wood, the oil is ready. However, for consistent results, investing in a cooking thermometer is highly recommended.

My coating keeps falling off during frying. What am I doing wrong?
The coating typically falls off for three reasons: the chicken is too wet when coated, the oil isn’t hot enough, or you’re turning the chicken too early. Make sure to let excess buttermilk drip off thoroughly, verify your oil temperature is correct before adding chicken, and wait until a crust forms before flipping the pieces. The short rest period after coating also helps the flour mixture adhere better.

Can I use an air fryer instead of deep frying?
While traditional Southern fried chicken is deep-fried, you can adapt this recipe for an air fryer. Spray the coated chicken liberally with cooking oil, then air fry at 370°F for about 10 minutes, flip, spray again, and cook for another 10-15 minutes until the internal temperature reaches 165°F. The texture won’t be identical to deep-fried chicken, but it will still be delicious with significantly less oil.

Final Thoughts

This Southern Fried Chicken recipe isn’t just a meal—it’s a celebration of tradition, flavor, and comfort. The technique might seem straightforward, but it’s those small details—the overnight marinade, the perfect temperature, the resting period before frying—that transform simple ingredients into something truly special. Don’t be surprised when this becomes your go-to chicken recipe that friends and family request time and again. The crispy, seasoned exterior giving way to juicy, flavorful meat is an experience worth mastering!

Print