Southern Fried Chicken Recipe

This southern fried chicken recipe is a true comfort food classic. I love how the chicken turns out perfectly crispy on the outside while staying juicy and tender on the inside. The seasoned coating brings just the right amount of flavor and crunch, making every bite irresistible.

Why You’ll Love This Recipe

I love this recipe because it delivers that iconic southern-style crunch that’s hard to beat. The chicken is soaked in buttermilk to keep it tender, then dredged in a seasoned flour mixture that fries up beautifully golden brown. I like how it works for both casual family dinners and special gatherings, and it pairs with just about any side dish I can think of—mashed potatoes, coleslaw, biscuits, or cornbread.

Ingredients

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

• Chicken pieces (drumsticks, thighs, wings, or breasts)

• Buttermilk

• All-purpose flour

• Cornstarch (optional, for extra crunch)

• Salt and black pepper

• Paprika

• Garlic powder

• Onion powder

• Cayenne pepper (optional, for heat)

• Vegetable oil (for frying)

Directions

1. I start by soaking the chicken pieces in buttermilk for at least 4 hours or overnight. This makes the chicken tender and adds flavor.

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

3. I remove each chicken piece from the buttermilk, letting the excess drip off, then dredge it thoroughly in the seasoned flour mixture.

4. I heat oil in a deep skillet or Dutch oven to about 350°F.

5. I carefully place the chicken pieces in the hot oil, being sure not to overcrowd the pan.

6. I fry the chicken until golden brown and cooked through, usually about 12–15 minutes for drumsticks and thighs, and 8–10 minutes for wings.

7. Once cooked, I transfer the chicken to a wire rack or paper towel-lined plate to drain.

8. I let it rest a few minutes before serving so the coating stays crisp.

Servings and timing

This recipe makes about 6 servings. It usually takes me 20 minutes to prepare and around 30 minutes to cook, depending on the size of the chicken pieces, plus marinating time if I soak the chicken overnight.

Variations

Sometimes I add hot sauce to the buttermilk marinade for extra spice. If I want a lighter version, I bake the chicken in the oven after dredging it, though it won’t be quite as crispy. I’ve also used different spice blends, like Cajun seasoning, to give the coating a little twist.

Storage/Reheating

I store leftover fried chicken in the fridge for up to 3 days. To reheat, I place it on a baking sheet in the oven at 375°F until it’s hot and crispy again. If I use the microwave, it heats faster but the coating softens, so I prefer the oven or even an air fryer for reheating.

FAQs

Why do I soak the chicken in buttermilk?

I soak it in buttermilk because it tenderizes the meat and adds flavor while helping the coating stick better.

Can I fry chicken without buttermilk?

Yes, I sometimes use regular milk mixed with a splash of lemon juice or vinegar as a substitute.

How do I keep the coating crispy?

I make sure the oil is at the right temperature before frying and avoid overcrowding the pan so the chicken cooks evenly.

What oil is best for frying?

I like using vegetable oil, canola oil, or peanut oil because they have a high smoke point and neutral flavor.

How do I know the chicken is fully cooked?

I use a meat thermometer—it should reach 165°F at the thickest part of the meat without touching the bone.

Conclusion

Southern fried chicken is one of those timeless recipes I always come back to when I want comfort food at its best. I love the balance of crispy coating and juicy chicken, and with just a few pantry spices, it never fails to impress. Whether for Sunday dinner or a family get-together, this recipe brings warmth and satisfaction to the table every time.

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