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The Ultimate Southern Fried Chicken Recipe

The Ultimate Southern Fried Chicken Recipe

The Ultimate Southern Fried Chicken Recipe offers perfectly crispy, golden-brown chicken with a juicy, tender inside. Marinated in buttermilk and seasoned with a classic southern spice blend, this fried chicken delivers authentic Southern flavor and a satisfying crunch. Ideal for family dinners or special occasions, it’s a comforting dish made with simple pantry ingredients and versatile preparation methods.

Ingredients

Scale

Chicken

  • Bone-in, skin-on chicken pieces (thighs and drumsticks) – about 3 to 4 pounds

Buttermilk Marinade

  • 2 cups buttermilk
  • 1 teaspoon salt (for marinating)
  • 1/2 teaspoon black pepper (for marinating)

Seasoned Flour Coating

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon baking powder (optional, for extra crispness)

Frying

  • Vegetable oil (enough for 2 inches depth in skillet, about 4 cups)

Instructions

  1. Marinate the Chicken: Place the chicken pieces in a large bowl and cover with buttermilk, salt, and pepper. Refrigerate for at least 4 hours or overnight for best tenderness and flavor.
  2. Prepare the Seasoned Flour: In a shallow dish, mix together the all-purpose flour, salt, paprika, black pepper, garlic powder, cayenne, and baking powder (if using) until well combined and evenly distributed.
  3. Dredge the Chicken: Remove chicken from buttermilk letting excess drip off. Coat each piece thoroughly with the seasoned flour. For extra crunch, dip back into the buttermilk and flour again to double dredge.
  4. Heat the Oil: Pour vegetable oil into a large skillet or deep fryer to about 2 inches deep. Heat over medium-high heat to 350°F (175°C), using a thermometer to maintain temperature.
  5. Fry the Chicken: Carefully place chicken pieces in hot oil without overcrowding. Fry for 12-15 minutes, turning halfway, until crust is golden brown and internal temperature reaches 165°F (74°C).
  6. Drain and Rest: Transfer chicken to a wire rack or paper towels to drain excess oil and rest. This keeps the crust crisp and allows juices to settle.

Notes

  • Maintain a steady oil temperature of 350°F (175°C) for even cooking and optimal crispiness.
  • Fry chicken in batches to avoid overcrowding and temperature drops.
  • Double dredging yields a thicker, crunchier coating.
  • Use bone-in, skin-on pieces like thighs and drumsticks for juicier results.
  • Rest the fried chicken after cooking to keep the crust crispy and juicy inside.

Nutrition

Keywords: southern fried chicken, crispy fried chicken, buttermilk fried chicken, comfort food, southern cooking