Here’s a classic Southern fried chicken recipe — crispy on the outside, juicy on the inside, and bursting with flavor 🍗✨
🍗 Best Southern Fried Chicken
Ingredients (Serves 4–6)
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3–4 lbs chicken pieces (legs, thighs, wings, breasts)
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2 cups buttermilk
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2 tsp salt
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1 tsp black pepper
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1 tsp paprika (smoked or sweet)
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1 tsp garlic powder
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1 tsp onion powder
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2 cups all-purpose flour
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½ tsp cayenne pepper (optional, for heat)
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Vegetable oil or peanut oil for frying
Step 1: Marinate the chicken
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In a large bowl, mix buttermilk, 1 tsp salt, ½ tsp pepper, and paprika.
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Add chicken, making sure each piece is coated.
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Cover and refrigerate at least 2 hours, preferably overnight.
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Buttermilk tenderizes the chicken and adds flavor.
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Step 2: Prepare the flour coating
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In a shallow dish, combine flour, remaining salt, pepper, garlic powder, onion powder, and cayenne (if using).
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Mix well.
Step 3: Coat the chicken
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Remove chicken from the marinade, letting excess drip off.
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Dredge in the seasoned flour, pressing lightly to coat.
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Shake off excess flour.
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Optional: for extra crunch, double dredge by dipping back into the buttermilk and flour again.
Step 4: Fry the chicken
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Pour oil into a deep skillet or Dutch oven to a depth of 1–2 inches.
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Heat oil to 350°F (175°C).
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Carefully add chicken pieces in batches — don’t overcrowd.
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Fry 12–15 minutes per side (depending on piece size) until golden brown and internal temperature reaches 165°F (74°C).
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Remove and drain on paper towels or a wire rack.
Step 5: Serve
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Let chicken rest 5 minutes before serving.
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Serve with classic Southern sides: coleslaw, mashed potatoes, cornbread, or green beans.
Pro Tips for Perfect Southern Fried Chicken
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Temperature matters: Keep oil between 325–350°F. Too hot = burnt crust, undercooked inside.
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Dry the chicken lightly before flouring to help coating stick.
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Use a wire rack after frying instead of paper towels to keep crust crispy.
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Season flour generously — the crust is where most flavor comes from.
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Optional crunch booster: add a few tablespoons of cornstarch to the flour for extra crispiness.
If you want, I can give you a “super crispy, extra juicy, restaurant-style Southern fried chicken” version that stays crunchy for hours — it’s the kind of fried chicken everyone fights over.