Southern Fried Chicken

Classic Southern fried chicken is crispy on the outside, juicy on the inside, and packed with bold, comforting flavors.
Marinating the chicken in buttermilk and coating it with a seasoned flour mixture creates the ultimate crunch and rich flavor.

Ingredients

For the Chicken & Marinade

• 3–4 lbs bone-in, skin-on chicken pieces (mix of thighs, drumsticks, and breasts)
• 2 cups buttermilk
• 2 tsp hot sauce (optional for a subtle kick)
• 1 tsp salt

For the Seasoned Flour Coating

• 2 cups all-purpose flour
• ½ cup cornstarch (for extra crunch)
• 2 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1½ tsp salt
• 1 tsp black pepper
• ½–1 tsp cayenne pepper (adjust to taste)

For Frying

• Vegetable oil, canola oil, or peanut oil (enough to fill skillet with about 2 inches of oil)

Instructions

1. Marinate the Chicken

In a large bowl, combine buttermilk, hot sauce (if using), and salt. Submerge the chicken pieces in the mixture. Cover and refrigerate for 4–24 hours for maximum flavor and tenderness.

2. Prepare the Coating

In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Set aside.

3. Dredge the Chicken

Remove chicken from marinade, allowing excess liquid to drip off. Coat each piece thoroughly in the seasoned flour mixture. For extra crunch, double dredge: dip back into buttermilk briefly, then coat in flour again.

4. Heat Oil

Fill a large skillet with 2 inches of oil and heat to 350°F (175°C). Use a thermometer to maintain temperature during frying.

5. Fry the Chicken

Fry chicken in batches to avoid overcrowding.
– Dark meat: 12–15 minutes per batch
– White meat: 10–12 minutes per batch
Turn occasionally for even browning. Chicken is done when golden brown and internal temperature reaches 165°F.

6. Drain & Rest

Remove chicken from oil and place on a wire rack or paper towels. Let rest for 5–10 minutes to allow juices to redistribute.

Tips

• Use bone-in, skin-on chicken for juicier results.
• Maintain consistent oil temperature to prevent greasy chicken.
• Marinating overnight enhances flavor and tenderness.
• Add extra spices like smoked paprika or cayenne for a deeper flavor profile.

Serving Suggestions

• Classic sides: mashed potatoes, coleslaw, baked beans
• Biscuits or cornbread for a Southern touch
• Serve with hot sauce or honey for extra flavor

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to maintain crispiness. Chicken can also be frozen for up to 2 months.