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Make the perfect Southern Fried Chicken Recipe using buttermilk plus a few other simple ingredients. It's perfectly crispy, juicy, and full of flavor. Your family will be begging for seconds!
If you're craving more tasty Southern recipes, then be sure to try making my recipe for Macaroni and Cheese, Meatloaf, and Fried Apples.
A fresh batch of warm crispy fried chicken is the ultimate comfort food. I remember my mom would make it in my grandmother's perfectly seasoned cast iron skillet. She made the whole process look so easy and once I had the opportunity to make it for my family I realized that it wasn't complicated to make. But it does require a bit of time from start to finish.
It can be made in a few different ways, but my favorite way is to soak it in buttermilk. The acid helps to break down the raw chicken and by taking this extra step the result is fried chicken that is perfectly crunchy on the outside and juicy and tender after each bite.
Let's get started!
Why You'll Love This Recipe
- Buttermilk - This ingredient is my classic go-to for the best crispy fried chicken. It tenderizes the meat and makes it tender and juicy on the inside and crispy on the outside.
- Blend of Seasoning - With a mix of simple spices you probably already have in your spice rack, you'll have a perfectly seasoned and flavorful batch of chicken.
- Crispy Texture - Dredging it in seasoned flour with a combination of a good frying technique, results in a crispy exterior that's the best part about fried chicken.
Ingredients You'll Need
- Chickenย - Use any cut of bone-in chicken that you prefer, but I find that you get the best mixture and value by purchasing a whole chicken and cutting it into 10 pieces. If you only enjoy a certain piece of chicken (white meat or dark meat), such as thighs or drumsticks, then you can just purchase those to fry.ย
- Buttermilkย - Do not substitute this vital ingredient, use regular milk, or try to make your own. Use whole buttermilk to marinate the chicken for at least 4 hours and up to overnight. This is what makes the chicken succulent and deliciously juicy. ย
- Self-Rising Flourย - Needed to dredge the chicken in before frying it in oil. This combination of flour, baking powder, and salt, creates crispy golden chicken with a single flour-based product.ย
- Garlic Powderย - Adds intense dry garlic flavor to the chicken.
- Onion Powderย - The perfect dry seasoning onion substitute, pairs well with the other spices in the dish.ย
- Paprikaย - Gives a slightly sweet and smokey flavor.ย
- Cayenne Pepperย - Adds a slight spicy kick of heat to the chicken, feel free to use more if you like an extra amount of heat.ย
- Hot Sauceย - Provides a savory and spicy flavor to the chicken marinade. Use any brand you love and can easily locate at your local grocery store.ย
- Salt & Ground Black Pepperย - Helps to season the chicken and bring out the other ingredient flavors in the recipe.ย
- Oilย - Any neutral-flavored oil you prefer with a high smoke point is needed to fry the chicken at a high temperature. Try using peanut oil, vegetable oil, or canola oil. You can also use certain types of olive oil (not extra virgin olive oil), check the package to make sure it states that it can be used for frying.ย
See the recipe card below for exact ingredient quantities and instructions.
Equipment You'll Need
- Large skillet such as a cast iron skillet or Dutch oven
- Tongs
- Meat thermometer and deep fryer/candy thermometer
- Wire rack
- Large bowl or long shallow (glass) baking dish
- Plastic storage bag or brown paper bag
How to Make Southern Fried Chicken
Step 1 - Prepare the Chicken (Buttermilk Marinade)
In a small bowl, whisk together the garlic powder, onion powder, paprika, cayenne pepper, salt, and ground black pepper until combined.
Pat the chicken dry so the spices will stick, then place the raw chicken in a large mixing bowl or long shallow dish. Rub the seasoning mixture onto the chicken pieces, turning to coat all sides.
Carefully pour the buttermilk and hot sauce over the chicken. Cover and refrigerate for at least 4 hours and overnight if possible, turning once or twice.
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Step 2 - Dredge the Chicken
In a plastic storage bag or medium brown paper bag, combine the self-rising flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and ground black pepper.
Remove the chicken from the buttermilk mixture, shaking off each piece to remove any excess. Place one piece at a time in the bag. Close the bag and shake well to coat all sides evenly.
Place it onto a wire rack and continue with the rest of the pieces until done. Discard the buttermilk and flour mixture. Allow the dredged chicken time to rest (dry) for about 15-20 minutes.
Step 3 - Fry it!
Using a cast iron skillet or Dutch oven add the oil and allow it to heat to 375 degrees F over medium-high heat. Keep in mind the oil temperature will drop once you add the chicken. Use a thermometer and adjust the heat to maintain this temperature as needed.
Working in batches of a few pieces at a time (do not crowd the skillet), add the chicken to the pan and cook until golden brown, about 10-15 minutes, turning once if using a skillet.
Drain the chicken on paper towels before transferring it to a wire rack, skin side up. Serve the cooked chicken while it is still warm and enjoy!
Best Tips & Tricks to Fry Chicken
- Pat the raw chicken dry with paper towels before adding any seasoning.
- Do not over-crowd the skillet or Dutch oven while frying the chicken. It will lower the oil temperature and take the chicken longer to cook.
- Maintain the oil temperature throughout frying. I usually periodically test it using a deep fry or candy thermometer.
- Use a meat thermometer or instant-read thermometer to test the meatiest/thickest part of the chicken to make sure it's done. Once the internal temperature reads 165 degrees F. you can go ahead and pull it from the hot oil.
- Feel free to adjust the seasonings to fit your taste and preference.
- Once the oil has heated to the right temperature, I like to test-fry a single piece of chicken to make sure it's good to go. You can also drop in a small cube of bread, if it sizzles immediately and doesn't burn, the oil is ready.
Storage Tips
Storage. If you have any leftover fried chicken, allow it time to cool to room temperature before placing it in a plastic storage bag or airtight container. Store it in the refrigerator for 3 to 5 days.
Reheating. Although I love a good piece of leftover cold fried chicken straight from the fridge, I understand that you may prefer it warm. To reheat the leftover cooked chicken, place it into a baking dish in the oven at 400 degrees F. until warm, about 10-20 minutes. You can also reheat it in an air fryer.
Freezing. Cooked chicken CAN be stored in the freezer for up to 1 month, but I don't recommend it. I find that the texture dramatically changes. This recipe is best enjoyed shortly after it's made.
Want Some Recipes to Pair with Fried Chicken? Try These:
- Potato Salad with Egg
- Home Fried Potatoes & Onions
- Sweet and Sour Cabbage
- Cheddar Herb Biscuits
- Southern Mac and Cheese
- Collard Greens
- Easy White Country Gravy
- Green Beans with Potatoes and Ham
- Easy Candied Yams
- Southern Comeback Sauce
Have any comments, questions, or other delicious ways to enjoy the Best Southern Fried Chicken Recipe? Please share them in the comments below!
๐ Recipe
Southern Fried Chicken Recipe
Equipment
- 1 Large skillet such as a cast iron skillet or Dutch oven
- 1 tongs
- 1 Meat thermometer and deep fryer/candy thermometer
- 1 Wire rackย
- 1 Large bowl or long shallow (glass) baking dish ย
- 1 Plastic storage bag or brown paper bagย
Ingredients
- ยฝ teaspoon garlic powder
- ยฝ teaspoon onion powder
- 1 teaspoon paprika
- ยฝ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 pounds chicken pieces (bone-in)
- 2 cups buttermilk
- ยฝ tablespoon hot sauce
- 2 cups self-rising flour
- ยฝ teaspoon garlic powder
- ยฝ teaspoon onion powder
- ยฝ teaspoon paprika
- ยฝ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 to 4 cups canola oil
Instructions
- In a small bowl, whisk together the ยฝ teaspoon garlic powder, ยฝ teaspoon onion powder, 1 teaspoon paprika, ยฝ teaspoon cayenne pepper, 1 teaspoon salt, and 1 teaspoon ground black pepper until combined.
- Pat the chicken dry so the spices will stick, then place the 3 pounds raw chicken in a large mixing bowl or long shallow dish. Rub the seasoning mixture onto the chicken pieces, turning to coat all sides.ย
- Carefully pour the 2 cups buttermilk and ยฝ tablespoon hot sauce over the chicken. Cover and refrigerate for at least 4 hours and overnight if possible, turning once or twice.ย
- In a plastic storage bag or medium brown paper bag, combine the 2 cups self-rising flour, ยฝ teaspoon garlic powder, ยฝ teaspoon onion powder, ยฝ teaspoon paprika, ยฝ teaspoon cayenne pepper, 1 teaspoon salt, and 1 teaspoon ground black pepper.
- Remove the chicken from the buttermilk mixture, shaking off each piece to remove any excess. Place one piece at a time in the bag. Close the bag and shake well to coat all sides evenly.ย
- Place it onto a wire rack and continue with the rest of the pieces until done. Discard the buttermilk and flour mixture. Allow the dredged chicken time to rest (dry) for about 15-20 minutes.
- Using a cast iron skillet or Dutch oven add 2 to 4 cups of oil and allow it to heat to 375 degrees F over medium-high heat. Keep in mind the oil temperature will drop once you add the chicken. Use a thermometer and adjust the heat to maintain this temperature as needed.ย
- Working in batches of a few pieces at a time (do not crowd the skillet), add the chicken to the pan and cook until golden brown, about 10-15 minutes, turning once if using a skillet.
- Drain the chicken on paper towels before transferring it to a wire rack, skin side up. Serve the cooked chicken while it is still warm and enjoy!ย
Video
Notes
- Pat the raw chicken dry with paper towels before adding any seasoning.ย
- Do not over-crowd the skillet or Dutch oven while frying the chicken. It will lower the oil temperature and take the chicken longer to cook.ย
- Maintain the oil temperature throughout it frying. I usually periodically test it using a deep fry or candy thermometer.ย
- Use a meat thermometer or instant-read thermometer to test the meatiest/thickest part of the chicken to make sure it's done. Once the internal temperature reads 165 degrees F. you can go ahead and pull it from the hot oil.ย
- Feel free to adjust the seasonings to fit your taste and preference.ย
- Once the oil has heated to the right temperature, I like to test-fry a single piece of chicken to make sure it's good to go. You can also drop in a small cube of bread, if it sizzles immediately and doesn't burn, the oil is ready.ย
MJ says
Fried Chicken is the best Chicken. This recipe is perfect !!!! Just how my mother would make it. Loved how easy it was to make. Will be making this one again and again.
LaKita says
Thank you for sharing Mike! Happy to hear that you're enjoying the fried chicken recipe!