The Ultimate Crispy Southern Fried Chicken Recipe You’ll Love
Southern hospitality shines through this ultimate Southern fried chicken recipe that promises crispy, golden perfection.
Generations of home cooks have cherished these magical techniques passed down through kitchens across the deep south.
Secrets whispered between grandmothers reveal the extraordinary magic behind each crunchy bite.
Marinating in buttermilk creates tender, juicy meat that melts in your mouth with incredible flavor.
Seasoned flour coats each piece, delivering a remarkable crunch that snaps delightfully when you bite into it.
Crisp herbs and carefully selected spices elevate this classic dish beyond ordinary expectations.
You will absolutely fall in love with this recipe that captures the heart and soul of Southern cooking.
Let’s make some chicken that will have everyone asking for seconds!
Southern Fried Chicken with Big Crunch and Juicy Flavor
Ingredients for the Best Southern Fried Chicken
Main Protein:Marinade Ingredients:Refrigeration Components:How to Make Southern Fried Chicken at Home
Step 1: Marinate the Chicken
Whisk buttermilk and hot sauce together in a spacious mixing bowl.
Carefully submerge chicken pieces completely in the tangy marinade.
Cover the bowl and let the chicken rest in the refrigerator for a minimum of 2 hours, though overnight marination will develop the most incredible depth of flavor.
Step 2: Prepare the Crispy Coating
Combine the following ingredients in a wide, shallow dish:Mix the dry ingredients thoroughly, creating a well-seasoned flour mixture that will give the chicken its signature crunch.
Step 3: Dredge the Chicken
Remove chicken from the buttermilk marinade, allowing excess liquid to drip off.
Roll each piece generously in the seasoned flour mixture, ensuring every nook and cranny is completely coated.
Gently shake off any excess flour to prevent clumping.
Step 4: Heat the Cooking Oil
Select a deep, heavy-bottomed skillet or cast-iron pan.
Pour vegetable oil or peanut oil to a depth of about 1 inch.
Heat the oil to 350°F, using a cooking thermometer for precise temperature control.
The oil should be hot but not smoking.
Step 5: Fry the Chicken
Carefully lower the coated chicken pieces into the hot oil, working in batches to avoid overcrowding.
Fry each piece for 12-15 minutes, turning occasionally to ensure even golden-brown coloration.
The internal temperature should reach 165°F for safe consumption.
Step 6: Drain and Rest
Transfer fried chicken to a wire rack positioned over a baking sheet.
This allows excess oil to drip away while keeping the crispy coating intact.
Let the chicken rest for 10-15 minutes before serving to allow juices to redistribute.
Step 7: Serve and Enjoy
Plate the golden, crispy Southern fried chicken.
Serve immediately with classic sides like coleslaw, mashed potatoes, or buttermilk biscuits for an authentic Southern dining experience.
Key Tips for Southern Fried Chicken Perfection
Store and Reheat Southern Fried Chicken Crisply
Perfect Sides for Southern Fried Chicken
Crispy Style Variations for Southern Fried Chicken
FAQs
Buttermilk helps tenderize the chicken by breaking down proteins, making the meat more juicy and soft. The acidity also helps the seasoning penetrate deeper into the meat, creating a more flavorful result.
Yes, you can make a quick buttermilk substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using, which will create a similar acidic environment for marinating.
For maximum flavor and tenderness, marinate the chicken for at least 2 hours, but overnight marination is ideal. The longer the chicken sits in the buttermilk mixture, the more tender and flavorful it becomes.
Hot sauce is optional but recommended. It adds a subtle tangy kick and helps enhance the overall flavor of the chicken. If you don’t like spice, you can skip it without compromising the recipe’s core technique.
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The Ultimate Southern Fried Chicken Recipe
- Total Time: 2 hours
- Yield: 4 1x
Description
Southern charm meets crispy perfection in this ultimate fried chicken masterpiece, where golden-brown crunch and juicy meat create a mouthwatering experience. Generations of Southern cooking wisdom blend seamlessly, inviting you to savor each delectable bite of this classic comfort dish.
Ingredients
Main Ingredients:
- 8 pieces bone-in, skin-on chicken (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 1 12 cups all-purpose flour
- 2 large eggs, beaten
- 1 cup buttermilk
Spices and Seasonings:
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for added spice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Cooking Oil:
- Vegetable oil or peanut oil for frying
- 1 tablespoon hot sauce (optional, for extra heat)
Instructions
- Submerge chicken pieces in a zesty buttermilk and hot sauce marinade, guaranteeing complete coverage of each piece.
- Refrigerate the marinating chicken for a minimum of 2 hours, preferably overnight, to enhance flavor penetration and tenderize the meat.
- Remove chicken from refrigerator 30 minutes before cooking to allow it to reach room temperature, promoting even cooking.
- Combine flour, salt, black pepper, paprika, and garlic powder in a wide, shallow dish, creating a seasoned coating mixture.
- Shake excess marinade off each chicken piece, then thoroughly dredge in the seasoned flour mixture, ensuring complete and even coverage.
- Gently press the flour coating onto the chicken to help it adhere and create a crispy exterior.
- Heat vegetable oil in a large cast-iron skillet to 350°F, maintaining a consistent temperature for optimal frying.
- Carefully place coated chicken pieces into the hot oil, avoiding overcrowding to maintain oil temperature and ensure crisp results.
- Fry chicken for 12-15 minutes, turning periodically to achieve golden-brown coloration and internal temperature of 165°F.
- Transfer fried chicken to a wire rack lined with paper towels to drain excess oil and preserve crispiness.
- Allow chicken to rest for 5-10 minutes before serving to seal in juices and enhance flavor.
Notes
- Marinate chicken overnight for maximum tenderness and deep flavor infusion from buttermilk’s natural tenderizing properties.
- Use bone-in, skin-on chicken pieces to guarantee juicier results and more authentic Southern-style texture.
- Adjust hot sauce quantity based on personal spice tolerance, allowing customization of heat level without compromising traditional recipe integrity.
- Pat chicken completely dry before breading to ensure crispy, golden-brown exterior that adheres perfectly during frying.
- Prep Time: 2 hours
- Cook Time: 0 minutes
- Category: Dinner, Snacks
- Method: Marinating
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 130 mg
Jack Sullivan
Founder & Culinary Storyteller
Expertise
Single-recipe development with a narrative approach, Culinary storytelling and food history, Seasonal and regional ingredient utilization, Home cooking techniques adapted for modern kitchens
Education
New England Culinary Institute (Montpelier, VT)
Certificate in Culinary Arts
Focused on farm-to-table cooking, sustainable practices, and modern plating techniques.
Asheville-Buncombe Technical Community College
Associate Degree in Culinary Arts
Emphasized Southern Appalachian cuisine and local ingredient sourcing.
Jack grew up surrounded by smoky skillets and handwritten recipes in the mountains of North Carolina. His roots in Appalachian cooking shaped the way he sees food – as something that connects people, tells a story, and holds meaning.
With hands-on training and a background in sustainable, regional cooking, Jack started Boil And Broil to make meaningful meals more accessible. He’s all about one-dish recipes that are simple to follow but rich with flavor and history.