This Southern Fried Chicken Recipe is a must-try! With a buttermilk marinade, seasoned flour, and golden crispy coating, it's everything you love about classic fried chicken. Juicy inside, crunchy outside, and full of flavor. A true Southern staple perfect for Sunday dinner, holidays, or whenever comfort food calls.
Before You Fry, Read This!
📌 Skip the breadcrumbs: Self-rising flour gives the coating all the puff and crunch it needs.
⏳ Don’t rush the soak: Let the chicken marinate in buttermilk for at least 4 hours (overnight is better).
🌡️ Watch your oil temp: A steady 350–375°F keeps things crisp without burning.
🧂 Season every layer: Spice the chicken and the flour for max flavor.
Why You'll Love This Recipe
- Southern-style flavor from buttermilk and a bold spice blend.
- Crispy on the outside, juicy on the inside.
- Perfect for holidays, family dinners, or casual gatherings.
- Tested stovetop method using a cast iron skillet or Dutch oven.
- Great for leftovers and freezer-friendly (though best fresh).
Ingredients You'll Need
- Chicken - Use a whole chicken cut into 10 pieces or your favorite bone-in cuts like thighs and drumsticks.
- Buttermilk - Key to tenderizing the chicken and adding tangy flavor. Whole buttermilk is best, don’t skip or sub.
- Hot Sauce - Adds a little zip to the marinade. Use your favorite brand.
- Self-Rising Flour - Combines flour, salt, and leavening to help the coating puff and crisp beautifully.
- Garlic & Onion Powder - Adds depth and classic savory notes to both the chicken and the coating.
- Paprika - For color and mild smoky flavor.
- Cayenne Pepper - Optional, but great for a gentle heat. Add more for extra spice!
- Salt & Ground Black Pepper - Essential to season every layer of flavor.
- Neutral Oil for Frying - Peanut oil, canola, or vegetable oil work best for frying.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Southern Fried Chicken
Step 1 - Marinate the Chicken
- Mix the garlic powder, onion powder, paprika, cayenne, salt, and pepper.
- Rub onto the chicken. Pour buttermilk and hot sauce over the chicken in a bowl or dish.
- Cover and refrigerate for 4 hours to overnight.
Step 2 - Dredge in Seasoned Flour
- In a bag or dish, mix flour with more garlic powder, onion powder, paprika, cayenne, salt, and pepper.
- Remove chicken from marinade, let excess drip off, then dredge in seasoned flour.
- Set on a wire rack and let rest 15–20 minutes.
Step 3 - Fry Until Golden
- Heat 1–2 inches of oil to 350–375°F.
- Fry chicken in batches, 10–15 minutes per piece, flipping once.
- Use a thermometer: chicken is done at 165°F internal temp.
- Drain on paper towels, then cool on wire rack.
Recipe Tips & Tricks
- Let dredged chicken rest before frying. This helps the crust set.
- Always monitor oil temperature with a thermometer.
- Don’t overcrowd the pan, it drops the oil temp and steams the chicken.
- Use tongs or a spider strainer, not forks, to avoid piercing the chicken.
- Test one piece first if unsure. It’ll help you fine-tune timing and temp.
Frequently Asked Questions
What oil is best for frying chicken?
Use peanut, vegetable, or canola oil. High smoke point is key.
Can I use boneless chicken?
You can, but bone-in holds moisture better and gives you more flavor.
How do I keep it crispy after frying?
Drain on a wire rack, not paper towels, and don’t stack pieces.
Can I make it ahead?
Yes! Marinate the night before and dredge just before frying.
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Storage & Reheating
- Fridge: Store cooled chicken in an airtight container for up to 5 days.
- Reheat: Oven at 400°F for 15–20 minutes or air fryer at 375°F for 6–8 minutes.
- Freeze: Freeze cooked chicken for up to 1 month (but texture may change).
What to Serve with Fried Chicken
- 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
- Candied Yams
- Southern Comeback Sauce
- Southern Fried Cabbage
Have any comments, questions, or favorite sides you love to serve with fried chicken?
I’d love to hear how this recipe turned out for you! Leave a comment below or tag @SimplyLakita on Instagram so I can see your crispy, golden masterpieces. 🧡
📖 Recipe
Southern Fried Chicken Recipe
Learn how to make the best Southern Fried Chicken recipe! Buttermilk-marinated, seasoned flour, and fried until golden and crispy. Perfect for Sunday dinner or weeknight comfort food.
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 rack
- 1 Large bowl or long shallow (glass) baking dish
- 1 Plastic storage bag or brown paper bag
Ingredients
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 pounds chicken pieces (bone-in)
- 2 cups buttermilk
- ½ tablespoon hot sauce
- 2 cups self-rising flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ 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 ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon paprika, ½ 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.
- Carefully pour the 2 cups buttermilk and ½ tablespoon hot sauce over the chicken. Cover and refrigerate for at least 4 hours and overnight if possible, turning once or twice.
- In a plastic storage bag or medium brown paper bag, combine the 2 cups self-rising flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ 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.
- 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.
- 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!
Video
Notes
- 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 it 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.
Tried This Recipe?Leave a comment below or tag @simplylakita on social!
Original post date 06/10/2024. Updated 05/19/2025.
Laura says
This was the BEST chicken....moist on the inside and crunchy on the outside. The spices were spot on. Thank you for sharing the recipe! This is going with my favorite recipes.
LaKita says
Thank you so much Laura! I'm happy to hear that you enjoyed the fried chicken recipe 🙂
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!