The Best Southern Fried Chicken
This Southern Fried Chicken recipe has become a crowd favorite for one simple reason: it’s the perfect combination of crispy, crunchy coating and incredibly juicy, tender chicken.
The buttermilk marinade infuses the meat with flavor while the flour-cornstarch mixture creates that irresistible golden crunch.
Whether you’re making it for a family meal or special occasion, this fried chicken is guaranteed to be the star of the table.
With just a few easy steps, you’ll have perfectly seasoned, golden-brown fried chicken that’s crispy on the outside and juicy on the inside.
Ready to make the best fried chicken of your life? Let’s dive in!
For The Best Southern Fried Chicken
- Chicken – Use a whole chicken, cut into pieces, or select your favorite cuts (thighs, drumsticks, breasts).
- Kosher Salt – Essential for seasoning the chicken and bringing out its natural flavors.
- Garlic Powder – Adds depth and savory flavor to the chicken.
- Onion Powder – Complements the garlic powder for a balanced flavor profile.
- Buttermilk – Provides moisture and helps tenderize the chicken, making it juicy.
- Hot Sauce – Adds a hint of heat and tang to the marinade.
- All-Purpose Flour – Forms the base of the crispy coating.
- Cornstarch – Helps to create that extra crispy texture.
- Paprika – Adds a touch of smokiness and color to the crust.
- Black Pepper – For seasoning and a mild heat kick.
- Peanut Oil – Best for frying due to its high smoking point and neutral flavor.
- Flaked Salt – Optional, for finishing the chicken after frying to enhance the flavor.
The Best Southern Fried Chicken
Ingredients:
- 1 whole chicken, cut into pieces (or 8 pieces of your preferred cuts)
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons black pepper
- Peanut oil (for frying)
- Flaked salt (optional, for serving)
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Instructions:
- In a large bowl, place the cut-up chicken. Sprinkle 2 teaspoons of kosher salt, 2 teaspoons of garlic powder, and 2 teaspoons of onion powder over the chicken. Toss to coat evenly.
- Add 2 cups of buttermilk and 2 tablespoons of hot sauce to the chicken. Stir everything together to combine. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though marinating overnight will yield the best flavor.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 cup of cornstarch, 2 teaspoons of kosher salt, 2 teaspoons of paprika, and 2 teaspoons of black pepper. Set this mixture aside.
- Fill a deep fryer (or large pot) with peanut oil and heat to 325°F. If using a cast iron skillet, be mindful of the heat, as it retains it well and can get too hot quickly. Adjust the temperature to around 300°F if needed.
- Take the chicken pieces, one at a time, and let any excess buttermilk drip off. Dredge each piece in the flour mixture, making sure it's well coated. Shake off any extra flour and set the chicken aside for a few minutes until the coating begins to look a bit pasty.
- Carefully add the chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry the chicken, turning occasionally, until it's golden brown and the internal temperature reaches 165°F. Dark meat will typically take 12-14 minutes, while white meat will take about 8-10 minutes. Use a meat thermometer to ensure accuracy.
- Once done, transfer the chicken to a paper towel-lined tray to drain. Sprinkle a little flaked salt over the chicken immediately. Repeat with the remaining pieces.
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Notes:
- For the best flavor, marinate the chicken overnight in the buttermilk mixture, but a minimum of 2 hours will still work.
- The combination of cornstarch and flour helps create a crispy, crunchy crust. If you prefer a less crispy texture, simply omit the cornstarch.
- You can use a pre-cut whole chicken or cut your own into pieces.
- Peanut oil is ideal for frying, but canola or vegetable oil can also be used.
- If using a deep fryer or cast iron skillet, it's crucial to maintain the oil temperature. An electric deep fryer makes it easier to control, but if you’re not used to frying, a thermometer for the oil and a meat thermometer will ensure great results.
- If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar, letting it sit for 5-10 minutes, then stirring.
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Nutrition
Calories: 727 kcal | Carbohydrates: 61g | Protein: 43g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 159mg | Sodium: 1598mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1350 IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 2mg Â
- Can I use boneless, skinless chicken instead of bone-in pieces?
Yes, you can! While bone-in pieces keep the chicken moist during frying, boneless skinless cuts will work too. Just keep in mind that boneless pieces cook faster, so you’ll need to adjust the frying time accordingly.
- How do I keep the coating from falling off during frying?
To help the coating stick, make sure to shake off any excess buttermilk before dredging the chicken. Also, allow the chicken to sit for a few minutes after coating, so the breading has time to set and become tacky.
- What can I substitute for buttermilk?
If you don’t have buttermilk, simply mix 1 cup of regular milk with 1 tablespoon of vinegar. Let it sit for 5-10 minutes before using. It’ll give you the same tangy effect for marinating the chicken.
- How can I avoid the chicken getting too dark while frying?
If the chicken skin is darkening too quickly, your oil might be too hot. To avoid this, maintain a frying temperature of about 325°F. If needed, turn down the heat a bit to prevent burning while the chicken cooks through.
- Can I use a different oil for frying?
Peanut oil is ideal for frying due to its high smoke point, but you can also use other oils like canola or vegetable oil. Just ensure the oil has a high smoke point to prevent it from burning during frying.
