Southern Fried Chicken – Crispy, Juicy, Golden Every Time

Southern Fried Chicken – Crispy, Juicy, Golden Every Time

Shatteringly crisp on the outside, tender and juicy on the inside—Southern Fried Chicken is comfort food in its purest form. This version keeps things classic: a tangy buttermilk soak, well-seasoned flour, and a slow, steady fry that gives you deep golden pieces packed with flavor all the way to the bone.

Whether you pile it on a platter for Sunday dinner, serve it with mashed potatoes and gravy, or enjoy leftovers cold from the fridge, this fried chicken tastes like home.

Why You’ll Love It

  • Crispy-crunchy crust: Light, craggy, perfectly seasoned coating that actually stays crisp.
  • Juicy meat: A buttermilk marinade and gentle frying keep the chicken moist, never dry.
  • Big Southern flavor: Garlic, onion, paprika, and a little heat in every bite.
  • Party-perfect: Scales easily and can be served hot, warm, or chilled.

Ingredients

Chicken & Marinade

  • 3–3½ lb (1.4–1.6 kg) chicken, cut into 8–10 pieces
    (or use bone-in thighs and drumsticks only)
  • 2 cups (480 ml) buttermilk
  • 1 large egg
  • 2 tsp hot sauce (optional, for a bit of kick – use your favorite mild brand)
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

Seasoned Flour Coating

  • 2½ cups (315 g) all-purpose flour
  • ¼ cup (30 g) cornstarch (for extra crunch)
  • 2 tsp kosher salt
  • 2 tsp paprika (sweet or smoked)
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1 tsp black pepper
  • 1 tsp dried thyme or oregano (optional)
  • ½–1 tsp cayenne pepper (optional, adjust to your heat level)

For Frying

  • Neutral oil with a high smoke point (peanut, canola, or vegetable oil) – enough to fill your pot or deep skillet about 2–3 inches (5–7 cm) deep

Time & Yield

  • Prep (active): 25 minutes
  • Marinade: 2–8 hours (or overnight)
  • Cook: 25–35 minutes per batch
  • Total: Hands-on ~1 hour, plus marinating time
  • Yield: 4–6 servings (8–10 pieces)

Instructions

1) Marinate the Chicken

  1. Prep the chicken:
    • Pat chicken pieces dry with paper towels. Trim excess skin or fat if desired, but leave most of the skin on for best flavor and crispiness.
  2. Make the marinade:
    • In a large bowl, whisk together buttermilk, egg, hot sauce (if using), salt, pepper, garlic powder, and onion powder.
  3. Marinate:
    • Add chicken pieces to the bowl, ensuring they’re fully coated.
    • Cover and refrigerate for at least 2 hours, ideally 4–8 hours, or overnight for maximum tenderness and flavor.

2) Prepare the Seasoned Flour

  1. Mix the coating:
    • In a large shallow dish or bowl, whisk together:
      • Flour
      • Cornstarch
      • Salt
      • Paprika
      • Garlic powder
      • Onion powder
      • Black pepper
      • Thyme/oregano and cayenne (if using)
  2. Set up a dredging station:
    • Keep the marinated chicken in its bowl.
    • Place the seasoned flour dish beside it.
    • Line a tray or baking sheet with a wire rack for the coated chicken.

3) Dredge the Chicken

  1. Remove excess marinade:
    • Working one piece at a time, lift chicken from the buttermilk, letting excess drip off.
  2. Coat in flour:
    • Press the chicken firmly into the seasoned flour, turning to coat all sides.
    • Really pack the flour on and gently press—this helps create those craggy, crispy bits.
  3. Rest the coated chicken:
    • Place coated pieces on the wire rack.
    • Let them rest for 10–15 minutes while you heat the oil.
    • This helps the coating adhere and reduces it from falling off during frying.

4) Fry to Crispy, Golden Perfection

  1. Heat the oil:
    • Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 2–3 inches (5–7 cm).
    • Heat over medium to medium-high heat to 325–350°F (165–175°C).
    • A thermometer is ideal; if you don’t have one, test by dropping a pinch of flour in—if it sizzles steadily, it’s ready (but not furiously smoking).
  2. Fry in batches:
    • Carefully add a few chicken pieces to the hot oil—don’t overcrowd the pan, or the temperature will drop.
    • Fry dark meat (thighs/drumsticks) about 12–16 minutes, turning occasionally, until deep golden brown and cooked through.
    • Fry white meat (breasts/wings) about 10–14 minutes, depending on size.
  3. Check for doneness:
    • Internal temperature should reach 165°F (74°C) in the thickest part, and juices should run clear.
    • If browning too quickly, lower heat slightly; if not browning enough, raise heat just a little.
  4. Drain & rest:
    • Transfer fried chicken to a clean wire rack set over a baking sheet or a plate lined with paper towels.
    • Sprinkle lightly with a pinch of salt while hot, if desired.
    • Let rest 5–10 minutes before serving so juices redistribute and the crust sets.

Nutrition (Per Piece – Approximate, 10 pieces)

  • Calories: ~260–340 kcal (varies by cut)
  • Protein: ~18–24 g
  • Fat: ~14–22 g
  • Carbs: ~12–18 g
  • Sodium: Depends heavily on seasoning and brining time

(Values will vary based on oil absorption, chicken cuts, and exact coating.)

Serve It Like This

Southern Fried Chicken is a full meal with the right sides. Try it with:

  • Creamy mashed potatoes and gravy
  • Buttery corn on the cob or sautéed green beans
  • Coleslaw, potato salad, or biscuits
  • A drizzle of honey or hot honey on top for a sweet-spicy finish

Serve hot and fresh, but don’t stress—Southern fried chicken is also delicious at room temperature or even cold from the fridge.

Pro Tips for the Best Southern Fried Chicken

  • Don’t skip the buttermilk:
    The acidity tenderizes the chicken and helps the coating cling. If you don’t have buttermilk, mix 2 cups milk + 2 tbsp lemon juice or vinegar, rest 10 minutes.
  • Use a thermometer if possible:
    Keeping the oil around 325–350°F (165–175°C) is key for crispy outside and cooked-through inside.
  • Let the coating rest:
    Resting the dredged chicken before frying helps prevent the crust from sliding off.
  • Dark meat is forgiving:
    Thighs and drumsticks stay juicier and are harder to overcook than breasts—perfect for beginners.
  • Avoid constant poking:
    Turn pieces only a couple of times. Too much moving can knock off the crust.

Variations & Twists

  • Extra-Crunch Double Dredge:
    • Dip chicken from buttermilk into flour, back into a bit of buttermilk, then into flour again for a thicker, crunchier crust.
  • Spicy Fried Chicken:
    • Add more cayenne and hot sauce to the marinade and flour.
  • Herb & Garlic Version:
    • Add dried parsley, extra garlic powder, and Italian herbs to the flour for a herby twist.
  • Boneless Option:
    • Use boneless chicken thighs or tenders; reduce frying time to 6–9 minutes, depending on size.

Make-Ahead, Storage & Reheating

  • Make-Ahead:
    • You can marinate the chicken up to 24 hours in advance for deeper flavor.
  • Storage:
    • Store cooled fried chicken in an airtight container in the fridge for up to 3–4 days.
  • Reheating (for crispiness):
    • Reheat on a wire rack over a baking sheet at 375°F (190°C) for 12–15 minutes until hot and crisp again.
    • Avoid microwaving alone—it softens the crust (if you must, microwave briefly, then crisp in the oven or air fryer).

Why This Recipe Works

A buttermilk bath seasons and tenderizes the chicken from the inside, while the seasoned flour (plus cornstarch) creates a light, shatteringly crisp crust that doesn’t feel heavy or greasy. Frying at a steady medium heat lets the meat cook through as the coating browns slowly, giving you that deep, golden color and juicy interior Southern fried chicken is famous for.

Final Thought: Pile it on a platter, call everyone to the table, and watch this Southern Fried Chicken disappear piece by piece—it’s the kind of simple, soulful cooking that never goes out of style.

Leave a Comment