Here’s a classic Southern Fried Chicken recipe—crispy, juicy, and full of flavor.
🍗 Southern Fried Chicken (Traditional Recipe)
Ingredients
For the chicken
- 1 whole chicken (cut into 8 pieces) or 3–4 lbs bone-in chicken pieces
- 2 cups buttermilk
- 2 tsp hot sauce (optional)
- 1 tsp salt
- 1 tsp black pepper
For the seasoned flour
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp cayenne (optional, for heat)
- 1 tsp dried thyme or oregano
For frying
- Peanut, canola, or vegetable oil (enough to fill a skillet 1–1½ inches deep)
🔪 Instructions
1. Marinate the chicken
- In a large bowl, mix:
- Buttermilk
- Hot sauce
- Salt & pepper
- Add chicken pieces, ensuring they’re fully coated.
- Cover and refrigerate at least 4 hours, or preferably overnight.
This tenderizes the meat and helps the breading stick.
2. Prepare the flour coating
- Mix all the flour-seasoning ingredients in a large bowl or bag.
- Remove chicken from buttermilk (don’t wipe it off).
- Dredge each piece thoroughly in the seasoned flour.
- For extra-crispy chicken, dip back into buttermilk again and dredge a second time.
3. Fry the chicken
- Heat oil in a cast-iron skillet or heavy pot to 325–350°F (165–175°C).
- Carefully add chicken—don’t overcrowd.
- Fry:
- Dark meat: 13–16 minutes
- White meat: 10–12 minutes
- Turn occasionally.
- Chicken is done when golden brown and internal temperature hits 165°F (74°C).
- Place on a wire rack (stays crispier than paper towels).
🍯 Optional Southern touches
- Drizzle with hot honey
- Serve with biscuits, coleslaw, or mashed potatoes
- Add a pinch of cornstarch to the flour for extra crunch
If you’d like, I can also give you:
- A Nashville hot chicken version
- A buttermilk-free version
- A deep-fryer version
- A healthier oven-fried alternative
Which one would you like next?
