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.
- Prep Time: 4 hours (including marinating time)
- Cook Time: 15 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Gluten Free (use gluten-free flour alternative)
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
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
- Serving Size: 1 piece (about 150g)
- Calories: 350
- Sugar: 0.5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
Keywords: southern fried chicken, crispy fried chicken, buttermilk fried chicken, comfort food, southern cooking