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classic southern fried chicken freshly fried and resting on rack
Isaac blogger

Southern Fried Chicken

Crispy, juicy Southern fried chicken made with a seasoned coating and tender buttermilk marinade for classic comfort-food flavor at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 1 day
Total Time 1 day 35 minutes
Servings: 8
Course: Main Dish
Cuisine: Southern / American
Calories:
Ingredients Method Notes

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 (optional)
  • Salt to taste
  • For Frying
  • Peanut oil canola oil, or vegetable oil (enough for 2–3 inches in the pot)

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Marinate Chicken
  4. Combine buttermilk, salt, pepper, and hot sauce.
  5. Add chicken and coat fully.
  6. Refrigerate 2–24 hours.
  7. Discard used marinade.
  8. Prepare Coating
  9. Whisk flour, cornstarch, spices, and salt in a bowl.
  10. Dredge Chicken
  11. Remove chicken from marinade and let excess drip off.
  12. Coat thoroughly in flour mixture.
  13. Rest coated chicken on rack 5–10 minutes.
  14. Heat Oil
  15. Heat 2–3 inches oil to 350°F (175°C).
  16. Maintain oil between 350–375°F (175–190°C).
  17. Fry Chicken
  18. Carefully add 3–4 pieces to oil.
  19. Fry 12–15 minutes, turning halfway.
  20. Chicken is done when:
  21. crust is golden
  22. juices run clear
  23. internal temperature reaches 165°F (74°C)
  24. Rest
  25. Rest chicken on wire rack 5 minutes before serving.

Notes

    • Proper coating and spacing help achieve crisp results.
    • Resting coated chicken briefly helps the breading adhere during frying
    • Cooking time may vary depending on oil temperature and piece size.
    • Refrigerate leftovers within 2 hours and store in an airtight container up to 4 days.
      Reheat in an oven or air fryer until heated through and crisp.