Southern Fried Chicken is one of those recipes that feels like home—crispy on the outside, juicy on the inside, and full of deep, comforting flavor. This version uses a well-seasoned buttermilk marinade to tenderize the chicken, a flavorful dredge to create that signature crunchy crust, and consistent frying temperatures to make every piece golden and perfectly cooked.

Unlike chicken fried chicken, traditional Southern fried chicken uses bone-in pieces and is fried for longer cooking and deeper flavor.

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The roots of fried chicken trace back to a blend of West African cooking traditions and Southern American ingredients. Families adapted and passed down their own versions, creating a dish that’s now a symbol of comfort, celebration, and Sunday dinners across the South. Today, this simple yet technique-driven recipe brings all those traditions into a dependable, home-cook-friendly method.

Why This Recipe Always Turns Out Crispy & Juicy

Each step is designed to build flavor and texture:

• Buttermilk tenderizes the chicken without making it mushy.
• Seasoned flour ensures the flavor doesn’t sit only on the surface.
• Cornstarch helps the coating fry up lighter and crispier.
• Resting after dredging locks the crust onto the chicken.
• Frying at 350–375°F prevents sogginess or burnt spots.

It’s a straightforward technique, but when followed, the results are restaurant-quality.

Ingredients You’ll Need

Chicken

• 1 whole chicken cut into 8 pieces (or thighs, breasts, drumsticks)

Marinade

• 2 cups buttermilk
• 1 tsp salt
• ½ tsp black pepper
• 1–2 tsp hot sauce (optional)

Seasoned Flour

• 2 cups all-purpose flour
• ¼ cup cornstarch
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp cayenne pepper (optional)

For Frying

• Peanut, vegetable, or canola oil (2–3 inches in a pot)

How to Make Southern Fried Chicken

Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

1. Marinate the Chicken Safely

Pat the chicken pieces dry, then place them in a large bowl or food-safe bag.
Stir together the buttermilk, salt, pepper, and optional hot sauce. Pour over the chicken and ensure all pieces are coated.
Refrigerate for at least 2 hours or up to 24 hours.
Discard the remaining marinade after removing the chicken to avoid cross-contamination.

2. Prepare the Seasoned Flour

In a separate bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, black pepper, cayenne (optional), and a small pinch of salt.
Taste a tiny pinch of the seasoned flour—if it tastes flavorful, the fried crust will be well-seasoned.

3. Dredge the Chicken Properly

Lift each piece from the marinade and let excess drip off.
Place into the seasoned flour and press firmly on all sides to help the coating adhere.
Set dredged chicken on a wire rack and let it rest for 5–10 minutes.
This step helps prevent the breading from falling off during cooking.

4. Heat the Oil Safely

Pour 2–3 inches of peanut, canola, or vegetable oil into a heavy pot or deep skillet.
Heat to 350°F (175°C) and check with a thermometer for accuracy.
Maintaining temperature is important—oil that’s too cool may cause sogginess, while too hot may burn the coating.

5. Fry the Chicken

Carefully lower 3–4 pieces into the hot oil at a time without overcrowding.
Fry for 12–15 minutes, turning halfway through, while maintaining 350–375°F.
Adjust heat as needed to keep the temperature stable.

Tips for Extra-Crispy Southern Chicken

• Add cornstarch to the flour—it makes a big difference.
• Rest dredged chicken before frying.
• Don’t crowd the pot; it cools the oil.
• Double-fry for maximum crunch.
• Maintain proper oil temperature at all times.

What to Serve With It

• Mashed potatoes
• Buttery biscuits
• Coleslaw
• Cornbread
• Mac and cheese
• Collard greens
• Corn on the cob

Perfect for weeknight comfort or a classic Sunday supper.

Storage & Reheating

Fridge: 3–4 days
Freezer: Up to 2 months
Best reheating:
• Air fryer 375°F for 5–7 minutes
• Oven 350°F for 12–15 minutes

Avoid microwaving—it softens the crust.

Common Mistakes to Avoid

• Skipping the buttermilk marinade, which reduces tenderness and flavor.
• Marinating too long, which can break down the meat’s texture.
• Not seasoning the flour enough, causing the coating to taste bland.
• Skipping the resting step after dredging, which makes the crust fall off during frying.
• Crowding the pot, which drops the oil temperature and leads to greasy chicken.
• Frying at the wrong temperature, causing the coating to burn before the inside cooks.
• Using oil that isn’t hot enough, resulting in soggy, oily pieces.
• Using very hot oil, which burns the crust quickly without cooking the chicken through.
• Flipping too often, which loosens the coating.
• Draining on paper towels, which traps steam and softens the crust—use a wire rack instead.
• Not checking doneness, always confirm the chicken reaches 165°F (71°C) internally.
• Choosing extra-lean cuts, which may dry out during frying.

FAQ

How do I keep fried chicken crispy after cooking?
Place the chicken on a wire rack so air can circulate around the crust. Paper towels trap steam, softening the coating. If you’re frying a large batch, keep cooked chicken warm in a 250°F oven.

How long should I marinate chicken in buttermilk?
At least 2 hours, but 8–24 hours offers the best flavor and tenderness. More than 24 hours can break down the meat too much.

Can I use regular milk instead of buttermilk?
Yes, but make a quick substitute: mix 2 cups milk with 1 tablespoon vinegar or lemon juice. Let sit 5 minutes until lightly thickened.

Why does fried chicken sometimes turn out greasy?
Grease absorbs when oil temperature is too low or the pot is overcrowded. Keep the oil consistently at 350–375°F and fry in batches.

Why did my breading fall off?
This commonly happens when the chicken goes from wet to dry too quickly. Shake off excess buttermilk, press the coating on firmly, then rest the dredged chicken before frying.

Can I use boneless pieces?
Yes, but frying time is shorter—usually 6–8 minutes. Boneless thighs give the most consistent, juicy results.

Can I bake or air-fry instead of deep fry?
Yes. While texture differs slightly, both methods work:
• Air fryer: 380°F for 18–20 minutes, flipping once.
• Oven: 425°F for 30–35 minutes, lightly sprayed with oil.

What oil is best for frying chicken?
Peanut oil is traditional and gives the cleanest flavor, but canola and vegetable oil work well too.

Conclusion

Southern Fried Chicken is a recipe built on tradition, technique, and simple ingredients that deliver big flavor. The buttermilk tenderizes, the seasoned flour adds depth, and the hot oil locks in every bit of juiciness. With a few easy steps, you can create a crispy, golden crust that tastes just like the Southern classic. Serve it with your favorite sides for a complete comfort meal that never disappoints. Whether you’re cooking for a family dinner or a weekend gathering, this recipe is one you’ll make again and again.

Recipe Card

Southern Fried Chicken

Author: IsaacBlogger
Prep Time: 20 minutes (plus 2–24 hours marinating)
Cook Time: 12–15 minutes per batch
Total Time: Varies
Servings: 6–8
Course: Main Dish
Cuisine: Southern American
Method: Frying
Calories: ~420 per piece (estimate)

Ingredients

Chicken:

• 1 whole chicken, cut into 8 pieces
• 2 cups buttermilk
• 1 teaspoon salt
• ½ teaspoon black pepper
• Optional: 1–2 teaspoons hot sauce

Seasoned Flour:

• 2 cups all-purpose flour
• ¼ cup cornstarch
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon cayenne pepper
• Salt to taste

For Frying:

• Peanut, canola, or vegetable oil (2–3 inches in a pot)

Before You Begin

Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

Instructions

1. Marinate the Chicken
   Combine buttermilk, salt, pepper, and optional hot sauce. Add the chicken, coat fully, and refrigerate 2–24 hours.
   Discard leftover marinade.
2. Prepare the Seasoned Flour
   Mix flour, cornstarch, and all seasonings in a large bowl.
3. Dredge the Chicken
   Remove chicken from marinade, letting excess drip off. Coat in seasoned flour, pressing lightly.
   Place coated chicken on a wire rack and rest 5–10 minutes.
4. Heat the Oil
   Heat 2–3 inches of oil to 350°F (175°C).
   Maintain oil temperature between 350–375°F while frying.
5. Fry the Chicken
   Carefully place 3–4 pieces into the oil. Fry for 12–15 minutes, turning halfway.
   Chicken is done when:
   ✔ crust is golden
   ✔ juices run clear
   ✔ internal temperature reaches 165°F (74°C)
6. Rest & Serve
   Transfer to a wire rack and rest for 5 minutes to keep crust crisp.

Storage

• Refrigerator: 3–4 days
• Freezer: Up to 2 months
• Reheat:
  • Air fryer: 375°F for 5–7 min
  • Oven: 350°F for 12–15 min

Nutrition (Estimated)

Calories: ~420 per piece
Nutrition information is approximate and will vary based on specific ingredients and cooking method.