Perfect Southern Fried Chicken Recipe
There’s something magical about biting into a piece of crispy, golden Southern fried chicken. It’s more than just food—it’s a taste of tradition, a reminder of family dinners, and a celebration of the simple joys in life. This recipe brings you all the flavors of the South, with tender, juicy chicken wrapped in a perfectly crunchy crust. Whether it’s for Sunday supper or a casual gathering, this dish is guaranteed to steal the show.
Why You’ll Love This Recipe
This Southern Fried Chicken is a true classic that never goes out of style. The secret? A buttermilk marinade that keeps the chicken moist and flavorful, paired with a seasoned flour coating that fries up to crispy perfection. Every bite is a delightful contrast of textures and flavors—crispy on the outside, juicy on the inside, and bursting with Southern charm.
I love how this recipe brings people together. It’s comfort food at its finest, perfect for sharing with loved ones or impressing guests.
Ingredients
For the Chicken:
- 1 whole chicken (cut into 8 pieces, or use your favorite cuts)
- 4 teaspoons kosher salt (divided)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
For the Marinade:
- 2 cups buttermilk
- 2 tablespoons hot sauce
For the Coating:
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons paprika
- 2 teaspoons black pepper
- 2 teaspoons kosher salt
For Frying:
- Peanut oil (or vegetable oil, for frying)
Optional Garnish:
- Flaked salt (for sprinkling)
How to Make Southern Fried Chicken
Step 1: Prep the Chicken
- In a large bowl, combine the chicken pieces with 2 teaspoons of kosher salt, garlic powder, and onion powder. Toss to coat evenly.
Step 2: Marinate the Chicken
- Pour the buttermilk and hot sauce over the chicken. Stir to combine, ensuring all pieces are submerged. Cover and refrigerate for at least 2 hours, but overnight is even better for maximum flavor.
Step 3: Prepare the Coating
- In a medium bowl, whisk together the flour, cornstarch, paprika, black pepper, and the remaining 2 teaspoons of kosher salt.
Step 4: Heat the Oil
- Heat peanut oil in a deep fryer or heavy-bottomed skillet to 325°F. Use a thermometer to maintain the temperature—it’s key to achieving that perfect crispy crust.
Step 5: Coat the Chicken
- Remove the chicken from the marinade, letting the excess buttermilk drip off. Dip each piece into the flour mixture, pressing to ensure an even, thick coating. For extra crunch, dip the chicken back into the buttermilk, then into the flour mixture again.
Step 6: Fry the Chicken
- Fry the chicken in batches, 3-4 pieces at a time, to avoid overcrowding the pan. Cook dark meat (thighs and drumsticks) for 12-14 minutes and white meat (breasts and wings) for 8-10 minutes, or until the internal temperature reaches 165°F.
Step 7: Rest and Serve
- Transfer the fried chicken to a wire rack to drain. Sprinkle with flaked salt while it’s still hot for an extra pop of flavor. Serve immediately and enjoy!
Pro Tips for the Best Southern Fried Chicken
- Marinate for Juiciness: Letting the chicken soak in the buttermilk overnight ensures it stays tender and flavorful.
- Double Dip for Extra Crunch: For that signature crispy crust, coat the chicken twice—once in the flour mixture, then back in the buttermilk, and again in the flour.
- Monitor the Oil Temperature: Keep the oil at a steady 325°F for even cooking and a golden-brown crust.
- Rest on a Rack: Skip the paper towels and let the chicken rest on a wire rack to stay crispy.
- Season Immediately: A sprinkle of flaked salt right after frying enhances the flavor and adds a touch of elegance.
Make-Ahead and Storage
Storing Leftovers:
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Reheat in a 350°F oven for 10-15 minutes to restore its crispiness.
Flavor Variations
This recipe is a classic, but you can easily customize it to suit your taste:
- Spicy Kick: Add cayenne pepper or chili powder to the flour mixture for a spicy twist.
- Herb-Infused: Mix dried thyme, oregano, or rosemary into the coating for a fragrant flavor boost.
- Gluten-Free: Use a gluten-free flour blend and cornstarch for a gluten-free version.
- Air Fryer Option: For a lighter version, cook the chicken in an air fryer at 375°F for 25-30 minutes, flipping halfway through.
FAQs
1. Can I use boneless chicken?
Yes, boneless chicken works well, but adjust the cooking time accordingly—about 6-8 minutes per side for breasts or tenders.
2. What’s the best oil for frying?
Peanut oil is ideal because of its high smoke point and neutral flavor, but vegetable oil works too.
3. How do I prevent the coating from falling off?
Make sure the chicken is well-coated and let it rest for a few minutes before frying to help the coating adhere.
4. Can I make this recipe without buttermilk?
If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar as a substitute.
5. How do I know the chicken is cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F.
Every Bite a Southern Delight
This Southern Fried Chicken is everything you want in comfort food—crispy, juicy, and bursting with flavor. It’s the kind of dish that brings people together, whether it’s for a casual family dinner or a weekend celebration.
Serve it with classic sides like mashed potatoes, coleslaw, or cornbread for the ultimate Southern feast. One bite, and you’ll understand why this recipe is a timeless favorite. So grab your apron, heat up the oil, and get ready to enjoy the best fried chicken you’ve ever made!
