The Best Southern Fried Chicken Recipe

Introduction

Nothing beats the crispy, juicy goodness of classic Southern fried chicken. This recipe combines a flavorful buttermilk marinade with a perfectly seasoned, crunchy coating for irresistible homemade fried chicken every time.

Ingredients

• 1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 cups buttermilk
• 2 tablespoons hot sauce
• 2 cups all-purpose flour
• 1 cup cornstarch
• 2 teaspoons kosher salt
• 2 teaspoons paprika
• 2 teaspoons black pepper
• Peanut oil (for frying)
• Flaked salt (for serving, optional)

Instructions

1. Step 1: Place the cut-up chicken in a large bowl. Sprinkle 2 teaspoons kosher salt, 2 teaspoons garlic powder, and 2 teaspoons onion powder over the chicken and toss to coat it evenly in the spices.
2. Step 2: Add 2 cups buttermilk and 2 tablespoons hot sauce to the bowl. Stir to combine, cover with plastic wrap, and marinate in the fridge for at least 2 hours, preferably overnight.
3. Step 3: In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika, and 2 teaspoons black pepper. Set aside.
4. Step 4: Fill a deep fryer or large pot with peanut oil and heat to 325°F. If using a cast iron skillet, monitor the heat closely to avoid overheating; you may need to reduce to 300°F if the skin browns too fast.
5. Step 5: Remove chicken pieces one at a time from the marinade, allowing excess buttermilk to drip off. Coat each piece thoroughly in the flour mixture, shaking off any excess. Let coated chicken rest for a few minutes until the coating looks slightly pasty.
6. Step 6: Carefully add a few pieces of chicken (3–4) to the hot oil without overcrowding. Fry, turning every few minutes, until golden brown and cooked through.
7. Step 7: The chicken is done when it reaches an internal temperature of 165°F. Dark meat usually takes 12–14 minutes, while white meat takes 8–10 minutes. Use a meat thermometer for accuracy.
8. Step 8: Transfer cooked chicken to a paper towel–lined sheet tray and immediately sprinkle with flaked salt, if using. Continue frying the remaining pieces in batches.

Tips & Variations

• For extra crispy skin, let the coated chicken rest before frying to allow the batter to adhere better.
• If you don’t have peanut oil, use any neutral oil with a high smoke point like canola or vegetable oil.
• Add cayenne pepper or smoked paprika to the flour mixture for a spicy kick.
• Marinating overnight enhances flavor and tenderness but 2 hours minimum will still yield tasty results.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F oven on a wire rack until warmed through and the skin is crisp again, about 15–20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken before marinating and frying to ensure even cooking and proper coating adherence.

How do I know when the oil is the right temperature?

Use a kitchen thermometer to maintain the oil between 300°F and 325°F. If the oil is too cool, the chicken will be greasy; too hot and it will brown too quickly without cooking through.

The Best Southern Fried Chicken Recipe

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★★★★★

5 from 60 reviews

This recipe delivers the best Southern Fried Chicken with a crispy, flavorful crust and juicy, tender meat inside. Marinated in a spiced buttermilk mixture and fried to golden perfection in peanut oil, this classic comfort food is perfect for a rewarding meal any day of the week.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Southern American

Ingredients

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Chicken and Marinade

• 1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 cups buttermilk
• 2 Tablespoons hot sauce

Coating

• 2 cups all-purpose flour
• 1 cup cornstarch
• 2 teaspoons kosher salt
• 2 teaspoons paprika
• 2 teaspoons black pepper

Frying

• Peanut oil (for frying)
• Flaked salt (for serving, optional)

Instructions

1. Season and Marinate the Chicken: Place the cut-up chicken in a large bowl. Sprinkle 2 teaspoons kosher salt, 2 teaspoons garlic powder, and 2 teaspoons onion powder evenly over the chicken pieces. Toss well to coat all pieces thoroughly with the seasoning.
2. Add Buttermilk and Hot Sauce: Pour 2 cups of buttermilk and 2 tablespoons of hot sauce into the bowl. Stir gently to combine all ingredients with the chicken. Cover the bowl with plastic wrap and refrigerate for at least 2 hours; for best results, marinate overnight to maximize flavor and tenderness.
3. Prepare the Flour Coating: In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika, and 2 teaspoons black pepper until evenly combined. Set this seasoned flour mixture aside for coating the chicken later.
4. Heat the Oil for Frying: Fill a deep fryer or a large, deep pan with enough peanut oil to submerge the chicken pieces. Heat the oil to 325°F, monitoring the temperature carefully. If the skin of the chicken begins to darken too quickly, reduce heat to 300°F. If using a cast iron skillet, be mindful of its heat retention capabilities to avoid overheating.
5. Coat the Chicken Pieces: Remove each chicken piece from the marinade, allowing excess buttermilk to drip off. Dredge the piece in the seasoned flour mixture, making sure it is fully coated. Shake off any extra flour and let the coated chicken rest for a few minutes until the coating becomes slightly pasty, aiding adhesion during frying.
6. Fry the Chicken in Batches: Gently add chicken pieces to the hot oil, limiting the quantity to three or four pieces per batch to avoid overcrowding, which can lower oil temperature and affect crispiness. Fry each batch until the pieces are golden brown, turning occasionally to cook evenly on all sides.
7. Check for Doneness: The chicken is fully cooked when the skin is golden brown and the internal temperature reaches 165°F. Dark meat usually takes 12-14 minutes, and white meat takes 8-10 minutes, but always use a meat thermometer for accuracy.
8. Drain and Season: Once fried, transfer the pieces to a paper towel-lined sheet tray to drain excess oil. Immediately sprinkle with flaked salt if desired to enhance flavor. Repeat the process with remaining chicken pieces until all are cooked.

Notes

• Marinating the chicken overnight in buttermilk and spices enhances flavor and tenderizes the meat.
• Maintain the oil temperature between 300°F and 325°F for a crispy crust without burning.
• Do not overcrowd the fryer to ensure even cooking and proper browning.
• Use a meat thermometer to confirm chicken is cooked through to avoid undercooking.
• For a spicier version, increase the hot sauce in the marinade or add cayenne pepper to the flour mixture.
• If peanut oil is unavailable, any neutral high-smoke point oil like vegetable or canola oil can be used.

Keywords: Southern fried chicken, crispy fried chicken, buttermilk fried chicken, classic fried chicken, comfort food