Southern Fried Chicken That’s Crispy, Juicy & Irresistible
This Southern Fried Chicken is golden, crunchy, and irresistibly juicy — the perfect comfort food classic. Marinated in buttermilk, coated in seasoned flour, and fried to crispy perfection, it’s a true taste of Southern charm that’s ready in under 30 minutes after marinating.
Equipment
- large bowl for marinating
- deep skillet or Dutch oven
- cooking thermometer
- Wire rack
- Tongs
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (optional)
- as needed vegetable oil for frying
Instructions
- Cut the chicken into pieces and place in a large bowl. Pour the buttermilk over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours or overnight for maximum tenderness.
- In a separate bowl, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Remove the chicken pieces from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture until evenly coated.
- Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use enough oil to fill the pan about 2 inches deep.
- Fry the chicken in batches for about 12–15 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Avoid overcrowding the pan.
- Transfer the cooked chicken to a wire rack to drain excess oil and keep it crisp while finishing the rest of the batch.
- Serve hot with mashed potatoes, coleslaw, or cornbread for a true Southern feast.
Notes
For extra crunch, double-dip the chicken in flour before frying. Keep your oil around 350°F for best texture, and reheat leftovers in the oven at 375°F for 10–15 minutes to stay crisp. Try pairing with mashed potatoes, creamy coleslaw, or honey cornbread for a complete Southern meal.