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Southern Fried Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 46 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.

Find it online: https://slsrecipes.com/southern-fried-chicken-recipe/