Here’s a classic Southern Fried Chicken recipe that’s crispy on the outside, juicy on the inside, and full of Southern flavor. This is a tried-and-true version with buttermilk marinade and a seasoned flour coating.
🍗 Southern Fried Chicken Recipe
Ingredients
For the Marinade:
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1 whole chicken (cut into 8–10 pieces) or 3–4 lbs chicken parts (bone-in, skin-on)
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2 cups buttermilk
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1 tablespoon hot sauce (optional, for kick)
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
For the Dredge:
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2 cups all-purpose flour
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1/2 cup cornstarch (for extra crispiness)
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2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon cayenne pepper (optional)
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1/2 teaspoon dried thyme or oregano
For Frying:
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Vegetable oil, peanut oil, or lard (enough to submerge chicken halfway in skillet)
🔪 Instructions
1. Marinate the Chicken
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In a large bowl or zip-top bag, mix buttermilk, hot sauce (if using), salt, pepper, and garlic powder.
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Add chicken pieces, ensuring they’re well coated.
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Cover and refrigerate for at least 4 hours, ideally overnight.
2. Prepare the Dredge
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In a separate bowl, combine flour, cornstarch, and all seasonings.
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Remove chicken from buttermilk and let the excess drip off slightly. (Do not rinse!)
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Dredge each piece in the seasoned flour mixture, pressing it on well to create a thick coating.
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Optional: Double-dip by returning to buttermilk and dredging again for extra crunch.
3. Rest the Dredged Chicken
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Place coated chicken on a wire rack and let it rest for 15–20 minutes. This helps the crust adhere and crisp up.
4. Fry the Chicken
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In a deep skillet or Dutch oven, heat oil to 325–350°F (165–175°C).
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Fry chicken in batches (don’t overcrowd the pan), turning occasionally for even browning.
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White meat (breasts): ~10–12 minutes
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Dark meat (thighs, legs): ~13–16 minutes
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Internal temp should be 165°F when done.
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Drain on a wire rack (not paper towels to avoid sogginess).
🍽️ Serving Suggestions
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Serve hot with: coleslaw, biscuits, mashed potatoes, collard greens, or cornbread.
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Optional: Drizzle with hot honey for a Nashville-style twist.