There is nothing quite as soul-soothing as a perfectly crispy, juicy Southern Fried Chicken Recipe that brings the heart of Southern cooking right to your kitchen. This recipe captures all the magic of tender chicken marinated in rich buttermilk, then coated with a seasoned flour blend and fried to golden-brown perfection. Every bite delivers that signature crunch paired with mouthwatering spices, making it a timeless classic that’s not only comforting but downright addictive. Whether you’re serving it for a family dinner or impressing friends on game day, this Southern Fried Chicken Recipe will quickly become your go-to for crave-worthy, authentic flavor that feels like home.
Ingredients You’ll Need
As simple as these ingredients seem, each one plays a crucial role in transforming ordinary chicken into a crispy, flavorful masterpiece. From the tangy buttermilk that tenderizes to the blend of spices that give it a fragrant, soulful kick, every item is essential to nailing this Southern Fried Chicken Recipe.
- 4 pounds bone-in, skin-on chicken pieces: Thighs, drumsticks, and breasts provide a mix of juicy tenderness and crispy skin.
- 2 cups buttermilk: Adds a tangy creaminess that tenderizes the meat beautifully.
- 2 teaspoons salt: Essential for seasoning both the marinade and coating to enhance flavor.
- 1 teaspoon black pepper: Adds just the right touch of warmth without overpowering.
- 1 teaspoon paprika: Gives a smoky depth and vibrant color to the crust.
- 1 teaspoon garlic powder: Adds savory richness that pairs perfectly with the other spices.
- 1 teaspoon onion powder: Brings a subtle sweetness and rounds out the seasoning.
- 1/2 teaspoon cayenne pepper: Injects a gentle heat that awakens every bite.
- 2 cups all-purpose flour: The key to creating that irresistible crispy exterior.
- 1 teaspoon baking powder: Helps the crust puff slightly for an airy crunch.
- Vegetable oil for frying: Needed to achieve that golden-perfect fry and maintain juiciness inside.
How to Make Southern Fried Chicken Recipe
Step 1: Marinate the Chicken
Start by combining the buttermilk, half of the salt, half of the black pepper, and cayenne pepper in a large bowl. Fully submerge the chicken pieces in this tangy mixture, cover, and refrigerate for at least 4 hours or overnight. This step is pure magic—it tenderizes the meat and infuses it with subtle heat and savory notes that will shine through after frying.
Step 2: Prepare the Seasoned Flour
While the chicken marinates, mix together the flour, remaining salt, black pepper, paprika, garlic powder, onion powder, and baking powder in a separate bowl. This blend isn’t just flour; it’s a flavor-packed coating that will form the crispy crust every Southern fried chicken lover dreams about.
Step 3: Dredge the Chicken
Remove the chicken pieces from the buttermilk marinade, allowing excess liquid to drip off, then thoroughly coat each piece in the seasoned flour. For an even crunchier crust, you can double-dip by returning the chicken to the buttermilk and flour once more—it’s a trick pros use to elevate that satisfying crunch and flavor layer.
Step 4: Fry to Golden Perfection
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Carefully fry the chicken pieces in batches so the temperature stays consistent. Cook each side for 12 to 15 minutes until the crust is deeply golden and crispy, and the internal temperature reaches a safe 165°F. Drain the cooked chicken on a wire rack or paper towels and let it rest for 5 minutes to lock in the juiciness before serving.
How to Serve Southern Fried Chicken Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few lemon wedges can brighten up the rich, crispy chicken with a pop of color and a hint of acidity. These simple garnishes add an elegant finish without overshadowing the classic Southern flavors.
Side Dishes
Southern fried chicken truly shines alongside traditional Southern sides like creamy mashed potatoes, tangy coleslaw, buttery cornbread, and collard greens. These sides balance the richness of the fried chicken and turn your meal into a hearty feast that tastes just like Sunday at Grandma’s house.
Creative Ways to Present
To make your Southern Fried Chicken Recipe the star of any gathering, try serving it in a rustic basket lined with parchment paper or slice pieces and arrange them on a large charcuterie board with pickles, jalapeños, and biscuits. It’s a conversation starter and a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Place any leftover fried chicken in an airtight container and refrigerate it for up to 3 days. The coating will lose a bit of crispness, but the flavors will remain deliciously mellow and comforting—perfect for quick meals or snacks.
Freezing
If you want to keep your Southern Fried Chicken Recipe ready for future cravings, wrap each piece tightly in plastic wrap and then place them in a freezer-safe container or bag. Frozen chicken will keep well for up to 2 months without sacrificing flavor.
Reheating
The best way to bring leftover or frozen fried chicken back to life is by reheating it in an oven set to 375°F for about 15 to 20 minutes until warmed through and crispy again. Avoid the microwave to prevent sogginess and keep that irresistible crunch.
FAQs
Can I use boneless chicken for this Southern Fried Chicken Recipe?
Absolutely! Boneless chicken breasts or thighs work well if you prefer, but keep in mind the cooking time will be shorter, so watch them closely to avoid drying out your chicken.
Is buttermilk necessary for the marinade?
Buttermilk tenderizes the chicken and adds tang, but if you don’t have any on hand, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar for a similar effect.
How spicy is this recipe?
The cayenne pepper adds a gentle warmth that enhances the flavor without overwhelming heat. You can adjust the amount up or down based on your spice preference.
Can I bake instead of fry this chicken?
You can bake the chicken for a lighter version, but it won’t have quite the same crispy crust that frying delivers. Try baking on a wire rack for better air circulation and texture.
What oil is best for frying Southern Fried Chicken Recipe?
Vegetable oil is ideal because it has a high smoke point and neutral flavor. Other good options include peanut or canola oil for that perfect fry every time.
Final Thoughts
There’s a reason Southern Fried Chicken Recipe is cherished across generations—the combination of tender, juicy chicken with a crisp, seasoned crust is pure comfort on a plate. I hope you give this recipe a try and enjoy the heartwarming flavors it brings to your table. Once you taste it, you’ll understand why it’s a beloved classic that everyone should know how to make!
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Southern Fried Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes plus marinating time
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Gluten Free (optionally, if gluten-free flour is used)
Description
This Southern Fried Chicken recipe features tender bone-in, skin-on chicken pieces marinated in buttermilk and spices, then dredged in a seasoned flour mix and fried to golden crispy perfection. With its rich blend of traditional Southern flavors and a satisfyingly crunchy crust, this dish is a timeless comfort food favorite ideal for family dinners or gatherings.
Ingredients
Chicken and Marinade
- 4 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
- 2 cups buttermilk
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1/2 teaspoon cayenne pepper
Seasoned Flour
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon baking powder
Frying
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Marinate the Chicken: In a large bowl, whisk together the buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper. Submerge the chicken pieces in the mixture ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate and tenderize the chicken.
- Prepare the Seasoned Flour: In a separate large bowl, combine the all-purpose flour, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, paprika, garlic powder, onion powder, and baking powder. Mix thoroughly to distribute the spices evenly.
- Coat the Chicken: Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture until fully coated on all sides. For extra crispiness, you may double-dip by returning the chicken to the buttermilk and then the flour again.
- Heat the Oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C), monitoring with a thermometer for accuracy.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil in batches, avoiding overcrowding. Fry each piece for 12 to 15 minutes per side, turning once, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Rest: Remove the fried chicken from the oil and drain on a wire rack or paper towels to remove excess oil. Allow the chicken to rest for about 5 minutes before serving to let the juices redistribute and ensure maximum juiciness.
Notes
- For extra crispiness, double-dip the chicken by dipping it back into the buttermilk and flour before frying.
- Serve with classic Southern sides like coleslaw, mashed potatoes, or cornbread for a complete meal.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Maintain oil temperature carefully to prevent greasy or undercooked chicken.
