This Southern fried chicken recipe is golden, juicy, and irresistibly crispy, the kind of comfort food that never goes out of style.
With every bite, you get that satisfying crunch followed by tender, flavorful meat that’s been marinated just right.
What makes this the best fried chicken recipe? It starts with a soak in tangy buttermilk, which tenderizes the meat and adds a rich, Southern flavor.
Then it’s dredged in seasoned flour and fried until perfectly crisp. The result? Crispy fried chicken that’s crunchy on the outside and juicy on the inside, just the way homemade fried chicken should be.
Whether you’re serving it at Sunday dinner, a summer picnic, or a weekend get-together, this buttermilk fried chicken always steals the show. It’s timeless, crave-worthy, and easy to make at home.
Equipment for Preparing Southern Fried Chicken
- Large Bowl or Gallon Freezer Bag: For brining the chicken.
- Large Shallow Dish or Sturdy Paper Bag: For the seasoned flour dredge.
- Wire Rack and Baking Sheet: For resting dredged chicken and draining fried chicken.
- Large, Heavy-Bottomed Pot, Dutch Oven, or Deep Fryer: For frying the chicken. A cast-iron skillet is traditional for skillet-fried chicken.
- Deep-Fry Thermometer: Absolute must-have for accurate oil temperature.
- Tongs: For safely handling chicken in hot oil.
- Measuring Cups and Spoons: For accurate ingredient proportions.
- Whisk: For combining dry ingredients.
- Paper Towels: For patting chicken dry.
Quick Tips When Making This Recipe
- Marinate overnight for tender, flavorful meat.
- Use a mix of flour and cornstarch for that ultra-crispy coating.
- Don’t skip resting the dredged chicken it helps the coating cling better.
- Maintain oil temperature between 325–350°F.
- Let fried chicken rest on a wire rack, not paper towels, for optimal crispiness.
The Health Benefits of Southern Fried Chicken Recipe
- High in Protein: Essential for muscle repair and energy.
- Iron-Rich: Especially if using dark meat important for red blood cell production.
- Provides B Vitamins: Helps convert food to energy and supports cell health.
- Emotional Comfort: Not all benefits are nutritional; it’s comfort food for the soul.
- Customizable: You can air fry or use healthier oils for a lighter version.
Conclusion
Southern fried chicken is more than just food; it’s nostalgia, flavor, and joy all wrapped up in a golden crust.
Whether you’re whipping it up for Sunday supper, a summer BBQ, or simply because you’re craving something soul-satisfying, this classic recipe delivers every single time.
With the right ingredients, a bit of patience, and a lot of love, your kitchen can become the heart of a Southern feast. So go ahead, heat up that skillet, pour yourself some sweet tea, and bring a piece of the South to your table.
This is one dish worth savoring, one crunchy bite at a time.
✅ Quick Tips: Read through the full recipe before diving in; it’s the best way to get a feel for the flow, prep time, and tools you’ll need. Think of it like scanning a map before a road trip: you’ll cook more confidently and avoid any surprises halfway through.
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Best Southern Fried Chicken Recipe
Description
This Southern fried chicken recipe is the ultimate comfort food, juicy on the inside, crispy on the outside, and bursting with seasoned, deep-fried flavor. Brined in tangy buttermilk and coated in a seasoned flour blend, this classic soul food favorite delivers an unforgettable crunch and warmth in every bite, making it perfect for weekend gatherings or an easy family dinner.
Ingredients
Instructions
Marinate the Chicken
- In a large bowl or zip-top bag, combine the buttermilk, hot sauce, 1 teaspoon salt, and half the black pepper.
- Add the chicken pieces and mix well. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Prep the Flour Mixture
- In another large bowl, whisk together the flour, cornstarch, remaining salt and pepper, garlic powder, onion powder, paprika, and cayenne.
Coat the Chicken
- Remove chicken from the marinade, letting excess buttermilk drip off.
- Dredge each piece in the flour mixture, pressing the flour onto the chicken to form a thick crust.
- Set aside on a wire rack for 15–20 minutes to help the coating adhere.
Heat the Oil
- In a heavy-bottomed skillet (cast iron preferred), pour oil to about 1½ inches deep.
- Heat to 325–350°F (165–175°C) over medium heat.
Fry the Chicken
- Fry in batches to avoid crowding the pan.
- Cook dark meat for about 13–15 minutes, white meat for 10–12 minutes, flipping halfway through.
- Use a thermometer: internal temp should reach 165°F (74°C).
Drain and Rest
Remove chicken and let it drain on a wire rack over paper towels. Don’t stack this keeps the crust crispy.
Serve and Eat
- Serve hot with biscuits, collard greens, or mac and cheese for the ultimate Southern comfort plate.
Nutrition Facts
Serving Size 1–2 pieces
- Amount Per Serving
- Calories 430kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 5g25%
- Cholesterol 105mg35%
- Sodium 640mg27%
- Potassium 320mg10%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 32g64%
- Vitamin A 520 IU
- Vitamin C 1.6 mg
- Calcium 45 mg
- Iron 2.3 mg
- Vitamin D 16 IU
- Vitamin E 1.2 IU
- Vitamin K 8.6 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Maintain oil temp between 325–350°F.
- Don’t overcrowd the pan, fry in batches.
- Let the coated chicken rest before frying.
- Drain on a rack to prevent sogginess.
- Always check internal temp for doneness.
