Southern Fried Chicken recipe– One bite of this chicken’s crunchy, spicy outer layer followed by the tender, juicy meat inside, and you’ll understand why this is a true-blue Southern classic. Infused with spices for intense flavor and soaked in buttermilk tender juiciness, this is the perfect addition to your collection of chicken recipes!
Honestly, this is one of those recipes that is just plain irresistible. I never have leftovers, and everyone always goes back for seconds. Give this fried chicken a try, and you’ll understand what all the fuss is about. 😋
Besides being pure temptation, this Southern-fried chick recipe is super affordable. Marinate simple chicken cuts in buttermilk, then coat them with seasoned flour, and voila! You’ve got a dish that tastes like a million bucks (but only costs a few dollars 🤑).
The Secret to Perfect Southern Fried Chicken
I think there are a few secrets, personally. Here’s my take on a perfectly Southern fried chicken recipe:
- Don’t skip the buttermilk,
- Be generous with the seasonings and, most importantly,
- Use good frying techniques
Don’t worry because I’ll cover all those points in more detail in this recipe so you can make fried chicken that will rival your grandma’s.
Recipe Ingredients
- Chicken – You can use any cut of chicken you like, but make it bone-in. I prefer buying one whole chicken and cutting it into 10 pieces for this recipe. It doesn’t take long to cut up the chicken, and it’s cheaper too! 🙌
- Coating – Flour is the base of the crunchy outer coating for our fried chicken. Regular ol’ all-purpose flour is perfect for this recipe. Cornstarch and baking powder increase the crispiness. Yum!
- Seasonings – To get a flavorful outer crust, you’ll need paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, white pepper, and some dried herbs. Go all out with the spices because it really makes a difference.
- Buttermilk is one of the secrets to getting that lusciously juicy chicken meat inside that crispy shell. Store-bought or homemade buttermilk works, but don’t leave out this vital ingredient.
How to Make Southern Fried Chicken
Prepare the Chicken
- Season – Start by placing the chicken in a large bowl. Then, season it with salt, followed by crushed garlic, hot sauce, and Creole seasoning. (Photos 1-2)
- Marinate – Pour the buttermilk over the seasoned chicken and then transfer the chicken in its seasoned marinade to a gallon-sized zipper-lock freezer bag. Refrigerate it for at least 4 hours and up to overnight. (Photos 3-5)
- Make the Coating – Whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs, and white pepper in a large bowl. (Photo 6)
- Dredge – Remove the marinated chicken from the buttermilk. Then, dredge each piece in the flour mixture, shaking off the excess flour. You can use a ziplock bag for this process. (Photo 7)
- Double-dip the chicken in the remaining buttermilk, adding fresh buttermilk as needed, and dredge it again in the spiced flour mixture, shaking off the excess. Let the chicken rest for 10-15 minutes while heating the oil. That helps the coating to stay on better. (Photo 8-10)
Fry the Chicken
- Heat Oil in a deep fryer or a cast iron skillet to 375℉/190℃. Remember that the temperature will drop once you add chicken.
- Add Chicken – Use tongs to place the chicken carefully and slowly in the hot oil. Work in batches, and don’t overcrowd your skillet.
- Fry the chicken until it’s golden brown, turning once every 10-20 minutes – depending on the size of the pieces. The chicken is done when it’s no longer pink inside and the juices run clear when pierced. You can do a test by stabbing it with a fork.
- Drain the chicken on a paper-towel-lined plate and then transfer them to a wire rack.
- Repeat with remaining chicken pieces; let them cool for at least 10 minutes before serving your mouthwatering Southern fried chicken.
Recipe Variations
- Swap out your all-purpose flour with gluten-free flour for a gluten-free version of this recipe. I have yet to try it, so you may want to experiment with different flours until you get that classic, flavorsome crunch.
- Use chicken breast tenderloins instead of a whole chicken to make fried chicken tenders instead of regular bone-in chicken. The kids love these. 👧
- Air Fried Chicken. Feel free to avoid deep frying your chicken. Spray the coated chicken with canola oil, crank up your air fryer to 400℉ (205℃), and fry away.
Tips and Tricks
- When frying, ensure your oil is at the right preheated temperature. If it’s too hot, the outside of your chicken will burn before the inside cooks. And if it’s too cold, the chicken skin will get soggy and greasy.
- Don’t use extra virgin olive oil to fry chicken because it has a low smoke temperature and will result in bitter-tasting chicken. Neutral-tasting oils with a high smoke point, like canola, vegetable, or, preferably, peanut oil, are a much better choice.
- Don’t let anything fried sit on a paper towel too long, as it’ll start to steam and make it soggy. Instead, drain your chicken using a wire rack over a baking sheet. That way, they’ll cool crisp and won’t taste greasy. 👌
Make-Ahead Instructions
As with most fried foods, this recipe is best served fresh from the frying pan. I don’t personally recommend making it ahead of time. If you do, though, follow my reheating instructions below to get the crispiness back when you serve it.
Serving and Storage Instructions
Serve Southern fried chicken as soon as it’s had a chance to cool. Be sure to pair it with plenty of Southern sides.
Store leftover fried chicken in airtight containers in the fridge for 3-5 days. To reheat your fried chicken, take it out of the refrigerator and let it come to room temperature while preheating your oven to 400℉/205℃. Then place the chicken on a wire rack over a baking sheet and bake it for 15-20 minutes until it’s heated through. That’s the best way to get your crunch back.
What Goes With Southern Fried Chicken
Um, just all of my favorite sides! 😆 For a classic Southern dinner, serve this chicken with collard greens, macaroni and cheese, and homemade butter biscuits.
Make sure you have some Southern drinks and desserts on hand, too. Sweet iced tea is a must. Finish off your meal with a healthy portion of apple cobbler or sweet potato pie, and don’t forget to scoop a dollop of vanilla ice cream on top. 🤤
Wine pairing: Did you know that champagne is perfect with fried chicken? Go figure!
More Classic Southern Recipes to Try
Conclusion
So get to fryin’! And don’t be intimidated because you are now equipped with everything you need to make the perfect Southern fried chicken. Already a fried chicken champ? I’d love to see your best tips in the comment section below!
Watch How to Make It
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This blog post was originally published in September 2017 and has been updated with additional tips, new photos, and a video.
Southern Fried Chicken
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Ingredients
- 1 whole chicken, cut into 10 pieces
- 1½-2 teaspoons salt, adjust to preference
- ½ -1 tablespoon hot sauce
- 3-4 cloves garlic, crushed
- 2-3 teaspoons Creole seasoning
- 4 cups buttermilk (for both marinating and coating)
Chicken Coating
- 3 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- 1 tablespoon paprika
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 1-1½ tablespoon dried herbs (thyme, oregano, parsley, etc.)
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon salt, adjust to taste
Instructions
Prepping the Chicken and Coating
- Place the chicken pieces in a large bowl. Then season it with salt, crushed garlic, hot sauce, and Creole seasoning.
- Pour some of the buttermilk over the marinated chicken, transfer the chicken to a gallon-sized zipper-lock freezer bag, and refrigerate for at least 4 hours (or overnight).
- Whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, herbs, cayenne pepper, white pepper, and salt in a large bowl.
- Remove the marinated chicken from the buttermilk. Then dredge it in the flour mixture, shaking off any excess flour. You could use a Ziploc bag for this process, too.
- Double dip the chicken in the remaining buttermilk (add fresh buttermilk as needed), followed by the flour mixture – shake off any excess flour. Let the chicken rest for 10-15 minutes while preparing the oil. That will help the coating to stay on better.
Frying the Chicken
- Heat oil in a deep fryer or cast iron skillet to 375℉/190℃. The temperature will drop once you add chicken.
- Slowly and carefully place the chicken in the hot oil using a tong. Work in batches, and don't overcrowd the skillet.
- Fry the chicken until golden brown, turning once every 10-15 minutes – depending on the size of the pieces. Chicken is done when it is no longer pink inside and its juices run clear, or your instant-read thermometer reads 165℉/75℃. You may do a test by piercing the chicken with a fork.
- Drain the chicken on paper towels and then transfer them to a wire rack.
- Repeat with remaining chicken pieces. Let them cool for at least 10 minutes before serving.
Tips & Notes:
- After you coat the chicken with the flour mixture and dip your chicken in buttermilk, let it rest first before frying it. That will allow your chicken to form a crust and warm to room temperature, which will help it cook evenly.
- When frying, ensure your oil is at the right preheated temperature. If it’s too hot, the outside of your chicken will get burned; if it’s cold, the chicken will get soggy and greasy.
- Don’t ever use extra virgin olive oil on fried chicken because it’ll result in bitter-tasting meat. Go for a neutral-tasting oil like canola, vegetable, or, preferably, peanut oil.
- Don’t overcrowd your pan with chicken because it will lower the oil’s temperature and slow the cooking time (soggy chicken isn’t good). Do it in small batches instead.
- A cast-iron pan is a must for a perfectly cooked fried chicken because it holds the temperature better and heats evenly, resulting in perfectly cooked chicken.
- Rather than deep frying or submerging your chicken entirely into the pan or deep fryer, only ¾ of the chicken should be covered in hot oil. The weight of the chicken will cause it to sit just almost above the oil’s surface, creating a crispy crust without burning.
- Don’t let anything fried sit on a paper towel too long because it’ll start to steam. Then your chicken might get soggy and stick to the paper towel. Instead, drain your chicken using a wire rack over a baking sheet, and they’ll cool crispy and dry all at once easily.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Loanne says
Made this today for Fathers Day, I think I heard weeping it was so good!
imma africanbites says
Thank you for dropping by, Loanne! This sure is a keeper.
Sarah says
Thank you for a brilliant Southern fried chicken recipe. Tried it tonight, It was lovely. Thank you so much.
imma africanbites says
Glad you love it, Sarah! Thanks for stopping by. 🙂
Ekanem says
Hi, your recipes are awesome! I always love trying them out.Thanks so much for this.
imma africanbites says
You’re welcome. Thanks for stopping by!
Cristina M Lehman says
Can you do thus recipe with boneless/skinless breasts? How would the cooking time in oil vary?
imma africanbites says
Yes, you can use this recipe for boneless/skinless chicken breast. I’d say adjust the cooking time to 8-12 minutes (that’d vary depending on the size and thickness) and turn it occasionally so it browns evenly.
Dwight says
Just did it with boneless skinless breasts. I sliced them in half to make fingers, and cooking time was right around 10 minutes. Very tender and the herb/spice mix is delicious!
imma africanbites says
Thank you for sharing some insights for this recipe, Dwight. Have a good one!
Fatima Sadiq says
Hi Imma,
Made this yesterday and it was SOOOOOOOO good! The best part was that the chicken was so succulent and tasteful even if eaten without the coating, guess the marination time was super worth it!
Love all your recipes, have already tried the Caribbean Banana Nuts Cake and this chicken, and next on list is fluffy pancakes. Your measurments and recipes are jus PERFECT! Thank you for sharing your talent with the world, much love!
David Faham says
Is there a buttermilk substitute you can recommend?
ImmaculateBites says
A good buttermilk substitute is to mix 1 cup milk and 1 tablespoon vinegar lemon juice- let it rest for 5 minutes or more , until it thickens.
Shara says
What kind of buttermilk?
ImmaculateBites says
Any works fine . I used 2% milk fat buttermilk .
Kimmoni says
Did it last night for dinner and it tasted amazing. Thank you for sharing this recipe!
ImmaculateBites says
Wonderful! Thanks for taking the time out to let me know kimmoni.
Margie says
Hi. For the dried herbs – is it 1/2 tbls of each or 1 1/2 tbls of each. Confused if total amount is suppose to be just 1 1/2 tbls.
ImmaculateBites says
Hi Margie ! The total amount of all the spices should be 1 1/2 Tablespoons.
Chef Michael says
Buttermilk replacement may be made by adding 1 Tbsp white vinegar to 1 cup of milk, let it sit for about 10 mins. At room temperature. Sorry, I don’t convert readily. I use conversion scales found online. God save Her. Please enjoy our President when he arrives. Feel free to keep him. Pay no attention to. His crown of thorns at the state banquet.
Simone says
Because of the paprika and cayenne pepper, would you categorize this recipe as a spicy chicken recipe? The recipe looks great and maybe I can modify it by removing or lessening the amounts of these spices because I can not take a lot of spicy food
ImmaculateBites says
Yes, the cayenne pepper makes it spicy. You may leave it out and/or reduce the quantity of spices to make it less spicy.
Keshia says
Quick question: How much white pepper?
ImmaculateBites says
1 teaspoon white pepper .
Keshia says
This recipe is so amazingly delicious. It has the perfect amount of seasoning and is so tender on the inside and crispy on the outside. The only thing I differently was marinade the chicken in the buttermilk. I also added a little buttermilk to the flour for crispier chicken instead of double-dipping (I got that from your Jamaican fried chicken recipe). I plan on cooking this for Thanksgiving…I’m sure it’ll be a hit!
Thank you for sharing your talents! I can’t wait to get your cookbook.
ImmaculateBites says
OH WOW!!! Thank you so much Keshia! So kind of you to take the time and share this with me. Wishing you and your family all the best!! Happy Holidays!!!
Gerry says
Wow! I am finding it très difficile to wait 4 hours for marinating, let alone overnight!
Merci beaucoup for this recipe, Imma!!!
ImmaculateBites says
Par de quoi Gerry! I hear you. Patience my friend. And your tastebuds would thank you.
esther says
wow, this is good, i love all your recipe, this is what i was looking for. thank you Imma
ImmaculateBites says
Your most welcome Esther!
Carol says
Girrllll, this.looks so goood. I just love all your recipes
ImmaculateBites says
Aww, Thanks C.arol